Cheesecake in Chocolate Nests by Kirsten Tibballs

Cooking Directions

To make the Chocolate Nests

• Place a cupcake tray, upside down, on your bench. Cover the back of each cavity with a piece of plastic wrap.
• Melt the dark chocolate and drizzle or pipe it over the plastic wrap to create a nest.
• Once the chocolate is set, gently remove the nests from the tray and set aside.

Notes for the Chocolate Nests

If using a block of chocolate, chop it into small pieces. If your chocolate contains vegetable oil, simply melt it before using.
If your chocolate contains cocoa butter, follow these simple steps for tempering:
Place the chocolate in a microwave-safe plastic bowl and heat in 30-second increments, stirring in between. Once you have 50% solids and 50% liquid, stir vigorously until completely melted.

To make the Lemon Cheesecake

• Semi-whip the Bulla Thickened Cream until it has some body but still collapses, then set it aside in the refrigerator until required.
• Beat the cream cheese, sugar, salt, lemon juice and vanilla until completely smooth.
• Fold in a small amount of the semi-whipped cream, then gradually fold in the remaining cream.
• Transfer the cheesecake mixture into a piping bag, cut a tip off the end, and pipe it into the prepared chocolate nests. Alternatively, you can simply spoon the cheesecake mixture into the chocolate nests.

For the garnish

• Prior to serving, arrange chocolate mini Easter eggs on top of the cheesecake filling.