Meringue Nest Cheesecake With Mini Eggs Recipes

MERINGUE NEST CHEESECAKE WITH MINI EGGS

Meringue nest cheesecake with mini eggs image

The easiest Easter nest you'll ever make. This no-bake cheesecake comes complete with mini eggs and the traditional chenille chicks

Provided by Miriam Nice

Categories Dessert

Time 15m

Number Of Ingredients 10

Ingredients

100g butter plus extra for greasing
14 chocolate digestives
397g can condensed milk
juice 2 lemons
280g cream cheese
25g toasted coconut flakes or white chocolate curls
3 meringues nests
9 mini eggs
hundreds and thousands
3 chenille chick (optional)

Steps:

Grease a 18cm loose bottomed round cake tin with a little butter and line with a circle of baking paper. Melt the butter in a large heatproof bowl in the microwave or in a medium sized pan over a low heat. Whiz the chocolate digestives in a food processor until reduced to fine crumbs then tip into the melted butter. Spoon the biscuit mixture into the base of the prepared tin - press down well with the back of a spoon.
In a large mixing bowl whisk together the rest of the cheesecake ingredients then pour into the tin. Smooth the top with a spatula then place in the fridge for at least 2 hrs or overnight.
When you're ready to serve carefully transfer the cheesecake to a serving plate or cake stand and sprinkle the top with coconut flakes - making a bigger mound in the centre then arrange the meringue nests on top. Fill the nests with mini eggs, extra sprinkling of coconut, hundreds & thousands and the fluffy chicks.

Nutrition Facts : Calories 429 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium

EGG IN CHEESE MERINGUE NEST

Egg in Cheese Meringue Nest image

A whimsically illustrated French children's book about cooking, called La cuisine est un jeu d'enfants, or "Cooking is Child's Play" has an intriguing recipe for "egg nest" or "nid d'oeuf". This is it. What a fabulous way to eat and egg!

Provided by Ambervim

Categories Breakfast

Time 11m

Yield 2 serving(s)

Number Of Ingredients 3

Ingredients

2 eggs
1/4 teaspoon kosher salt
1/4 cup gruyere cheese, grated (or your choice, I like a sharp white cheddar with Parmesan)

Steps:

Preheat the oven to 450°F with a rack in the middle. Line a baking sheet that can take high temperatures without warping, with parchment paper or Silpat.
Separate the egg yolks from the whites. It helps if you are making more than one egg nest to keep each egg yolk in a separate prep bowl.
Place the egg whites in a very clean mixer bowl and add the salt. Beat the egg whites with a whisk attachment in a mixer (or using a hand mixer), starting on low speed and then slowly increasing to high speed, until stiff peaks form.
Gently fold in the grated Gruyere cheese, taking care not to deflate the egg whites.
Create two mounds of the egg white mixture on the lined baking sheet. Form the mounds so they look like nests, with indentations in the centers.
Place in the oven for 3 minutes.
After 3 minutes, open the oven, pull out the rack with the egg white nests, and gently add an egg yolk to the center of each nest.
Return the baking sheet to the oven and cook for 3 more minutes.
Serve immediately.

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