Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Nutrition per serving
Calories6725.7 kcal (336%)
Total Fat495.9 g (708%)
Carbs501.1 g (193%)
Sugars383.3 g (426%)
Protein54.2 g (108%)
Sodium2940.8 mg (147%)
Fiber13.4 g (48%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Oil a 20cm deep springform cake tin and line with baking parchment. Tip the digestive biscuits into a food bag or the bowl of a food processor and crush or blitz to a fine crumb. Mix with the melted butter, then press into the base of the prepared cake tin and chill for 30 mins.
Step 2
Roughly chop half the chocolate mini eggs. Beat the soft cheese with the icing sugar and vanilla until just combined using an electric whisk. Clean the beaters, then beat the double cream to stiff peaks in a separate bowl. Gently fold the whipped cream into the soft cheese mixture along with the chopped chocolate mini eggs. Spoon the cheesecake mixture over the biscuit base, then smooth the surface with a palette knife or spatula. Chill overnight.
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