Preparation time 25 minutes
Cooking time 10 minutes
1 1/2 cups chocolate biscuit crumbs
80g butter, melted
500g cream cheese, softened
1/3 cup caster sugar
2 teaspoons gelatine dissolved in 1/4 cup boiling water
225g Cadbury milk chocolate melts, melted and cooled slightly
1 1/4 cups cream, softly whipped
1/2 teaspoon sea salt flakes
2 egg whites, beaten to soft peaks
Chocolate noodle nests:
250g dark chocolate melts, melted and cooled slightly
2 tablespoons hazelnut spread
100g fried noodles
125g Cadbury Dairy Milk Eggs, for decoration
Step 1 Combine the biscuit crumbs and butter then press into the base of a greased and base lined 20cm springform pan. Chill until firm.
Step 2 Beat the cream cheese and sugar with an electric mixer until smooth. Add the gelatine and chocolate and mix until smooth then fold through the whipped cream and salt. Add 1/3 of the egg whites and stir through. Gently fold through the remaining whites.
Step 3 Pour the mixture over the prepared base. Chill for 2 hours or until set.
Step 4 Make the noodle nests. Melt the chocolate and chocolate hazelnut spread together in a bowl over gently simmering water, stirring occasionally until smooth. Remove from the heat, add the noodles and stir to combine.
Step 5 Using 2 spoons make 8 noodle nests on a baking paper lined tray. Allow to set and store in an airtight container until required. Fill each nest with eggs before serving.
Step 6 Decorate the cheesecake with chocolate noodle nests filled with Cadbury Mini Eggs.
Optional: Decorate with your favourite berries (as pictured,below).
Recipe courtesy of Cadbury