Ingredients

The following ingredients have 4 Servings
  • 250 g Arnott's milk coffee biscuits
  • 125 g butter melted
  • 600 ml thickened cream lightly whipped
  • 3/4 cup icing sugar sifted
  • 500 g cream cheese
  • 1 lemon juiced zested
  • 3 Cadbury Creme Eggs
  • 1/4 cup milk chocolate
  • 1/4 cup white chocolate
  • 4 drops yellow food colouring
  • 1/4 cup dark chocolate

Instruction

  • Place the biscuits in a food processor and whizz until you have a sand-like consistency. Add the melted butter and blitz for about 10 seconds. Press this mixture into the base of a 24cm springform cake tin, pressing down firmly.
  • Combine the whipped cream, icing sugar, cream cheese, lemon juice and zest and fold together. Smooth onto the biscuit base and flatten the top with the back of your spoon. Cover with plastic wrap and place in the fridge to chill completely - you’ll need at least four hours.
  • Melt the chocolate, separately in glass bowls over a saucepan of boiling water. To the white chocolate, add a drop or two of the yellow food colouring and stir well.
  • Run a knife around the edge of the cheesecake and remove the side of the tin then transfer to a serving plate. Drizzle the three chocolates over the top of the cake in random patterns.
  • Cut the Creme Eggs in half and place them around the cheese cake’s edges. Serve!