Easter Egg Cheesecake

Method

Step one

Melt the butter in a small pan, add the Bird’s Cheesecake Base and McDougalls Cocoa Powder and stir to combine.

Step two

Divide between 10 individual tins.

Step three

Place the cold milk into a mixing bowl, add the Bird’s Cheesecake Mix and whisk at low speed for about 30 seconds until blended.

Step four

Whisk at high speed for 1 minute, then fold in the 100g of chopped mini eggs.

Step five

Spread the mix over the crumb base and chill for one hour.

Step six

To make the chocolate sauce, combine the water, caster sugar, McDougalls Cocoa Powder and salt in a saucepan over a medium heat. Bring to the simmer until the syrup starts to thicken. Remove from heat and stir in the vanilla extract. Allow to cool and keep refrigerated until used.

Step seven

Decant from tins and serve garnished with remaining mini eggs and chocolate sauce.

Step eight

Once made up, keep the cheesecakes refrigerated and consume within 24 hours. The chocolate sauce will last a week in the fridge.

Tips