Meringue nest cheesecake with mini eggs

• butter↗100g g

  plus extra for greasing

• chocolate digestives14
• condensed milk↗397g g
• lemon juice
• cream cheese↗280g g
• toasted coconut flakes↗25g g

  or white chocolate curls

• meringues3

  nests

• mini chocolate eggs9
• hundreds and thousands↗
• chenille chick3

  (optional)

Step-by-step instructions

1. 1

   Grease a 18cm loose bottomed round cake tin with a little butter and line with a circle of baking paper. Melt the butter in a large heatproof bowl in the microwave or in a medium sized pan over a low heat. Whiz the chocolate digestives in a food processor until reduced to fine crumbs then tip into the melted butter. Spoon the biscuit mixture into the base of the prepared tin – press down well with the back of a spoon.

2. 2

   In a large mixing bowl whisk together the rest of the cheesecake ingredients then pour into the tin. Smooth the top with a spatula then place in the fridge for at least 2 hrs or overnight.

3. 3

   When you’re ready to serve carefully transfer the cheesecake to a serving plate or cake stand and sprinkle the top with coconut flakes – making a bigger mound in the centre then arrange the meringue nests on top. Fill the nests with mini chocolate eggs, extra sprinkling of coconut, hundreds & thousands and the fluffy chicks.