Zest up your Easter day! Why not transform your chocolatey eggs into our Key Lime Pie Easter Egg Cheesecake…it’s citrusy good (any bunny who tastes it will agree!)

Ingredients

• 2 x Lily O’Brien’s Desserts Collection Chocolate Easter Eggs
• 300g lemon curd
• 300ml double cream
• 120g icing sugar
• 600g cream cheese
• 5 limes
• 100g ginger nut biscuits

Lily O’Brien’s Chocolate Desserts Collection to decorate (9 delicious Desserts chocolates come with each of the Desserts Easter Eggs)

Method

• Begin by filling a measuring jug with hot water and immerse a sharp knife into it to heat the blade. Once the knife blade is hot, carefully
  separate each egg by scoring along the join lines down each side with the hot knife to divide them into two parts. Top tip - keep some kitchen towel to hand so you can wipe the blade clean and dry between heating in the hot water and scoring the chocolate - you will need to do this multiple times to score through each egg. Once separated, lay
  each egg half in a separate bowl or a large tray lined with a towel to keep them stable for the next stage. 
• Spoon the lemon curd equally into the 4 egg bases and level evenly with the back of the spoon. 
• Place the double cream into a mixing bowl and whisk with an electric mixer until soft whipped peaks form.
• Zest 4 of the limes in a small bowl and set to one side.
• In a separate mixing bowl, add the icing sugar, cream cheese and most of the lime zest (leave just a little zest for decoration later), then beat with an electric mixer until thoroughly combined.
• Add the whipped cream to the mixture and beat again until all ingredients are combined.
• Spoon the mixture equally over the top of the lemon curd in the egg halves, smoothing out with the back of a spoon so the mixture reaches the edges of each egg, then place in the fridge to firm up for an hour.
• While the cheesecake mixture is chilling, place the ginger nut biscuits into a small bag and crush into small and medium crumbs with the end of a rolling pin.
• Slice the remaining un-zested lime into thin half-moon shaped slices.
• Remove the cheesecake from the fridge and sprinkle the ginger nut biscuit crumbs across half of the egg and then decorate the part
  without crumbs with a few slices of lime then sprinkle with any remaining lime zest over the top.
• Decorate the top of each cheesecake with Lily O’Brien’s chocolates and either serve immediately or place back in the fridge and consume within 2-3 days.