Crack open your easy cook easter
Get started with meringue nest cheesecake with mini eggs
Serves 8-10 Prep 10 mins plus at least 2 hrs chilling Cook 5 mins 63p a portion 429 kcals, 26g fat, 16g sat. fat, 33g sugar 100g butter, plus extra for greasing
14 chocolate digestives
397g can condensed milk juice
280g cream cheese TO DECORATE 25g toasted coconut flakes
or white chocolate curls 3 meringue nests 9 mini eggs hundreds and thousands chenille chicks (optional)
Grease a 18cm loose-bottomed round cake tin with butter and line with a circle of baking parchment. Melt the butter in a heatproof bowl in the microwave or in a medium pan over a low heat. Whizz the digestives in a food processor until reduced to fine crumbs then mix into the butter. Spoon the biscuit mixture into the base of the prepared tin – press down well with the back of a spoon.
Whisk the condensed milk, lemon juice and cream cheese, pour into the tin, and smooth it. Chill in the fridge for at least 2 hrs, or overnight.
To serve, transfer the cheesecake to a cake stand and sprinkle with coconut or white chocolate. Arrange the nests on top and fill with the mini eggs. Finish with more coconut, hundreds and thousands and the fluffy chicks.