Victoria Minell takes us through the viral recipe for Easter with billions of likes online.. cheesecake filled Easter eggs!
SCOTCH FINGER CHEESECAKE EGGS
Ingredients:1 large hollow egg½ Arnott’s Scotch Finger Biscuits (saving some crumble for topping)1 tbsp melted butter220g full-fat cream cheese (bring to room temperature)1/2 a lemon zest1 tsp vanilla essence½ cup thickened cream6 mini eggs2 tbsp melted milk chocolate1 pack of Arnott’s Mini Scotch Finger Multipack BiscuitsMethod:1. Blitz Scotch Finger biscuits into crumbs in a food processor. Add the melted butter to the crumbs and mix well2. Whip the cream cheese, thickened cream, vanilla essence and lemon zest until thick and fluffy (approx. 3 minutes)3. Unwrap the Easter eggs and boil some water. Fill a tall jug with boiling water. Dip a large sharp knife in water until warm. Quickly dry the knife on a tea towel. Score and then cut through the side seam of the egg, starting on one side and carefully scoring and gently pressing the knife until you have cut the egg in half.4. To assemble the eggs, spoon the biscuit crumb base mix into the eggs. Press down very gently. Add the cream cheese mixture ensuring an even layer. Place in the fridge for a minimum of 4 hours to set.5. Remove from the fridge and decorate with the melted chocolate, remaining crumbs, mini eggs and mini Scotch Finger Biscuits.
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