Easter Nest Cheesecake

 

The first thing I think of when I think of baking at Easter is an Easter nest. The traditional way was always to use shredded wheat, but as I'm not a big fan of shredded wheat, I tend to prefer them made with cornflakes. This bake is a take on that classic treat, but instead of just being a little nest topped with mini eggs, it is a large nest filled with a simple cheesecake mix. 

This bake is definitely not one to have too much of at once as the nest is very rich and sickly if you have too much. But it works really well with the cheesecake mix to balance out the flavours. It could easily have more cheesecake mix in it if you prefer, and could have added crushed mini eggs if you want to take the indulgence further. Either way, it's a nice quick but delicious Easter dessert. 

Recipe - Makes a 7 inch cake

For the base:

• 80g margarine
• 6 tbsp golden syrup
• 150g milk chocolate
• 105g cornflakes

For the cheesecake mix:

• 300g cream cheese
• 50g caster sugar
• 150ml double cream 
• 1 tbsp lemon juice
• 1 bag mini eggs

Start by making the Easter nest. Put the margarine, golden syrup and chocolate into a bowl and place over a pan of simmering water. Stir until melted. Mix in the cornflakes. Tip into a 7 inch spring form round cake tin and press into the bottom and up the sides. Place in the fridge to set. 

Meanwhile, make the cheesecake mix by whisking the cream cheese, caster sugar and double cream in a large bowl until thickened. Add the lemon juice and whisk again. The mixture will thicken further. Remove the cake tin from the fridge and pour in the cheesecake mix, smoothing the top. Decorate with mini eggs and chill. When ready to serve, gently remove from the tin before slicing.