1-First Step: Make the biscuit baseCrush the 280 g digestive biscuits or graham crackers into fine crumbs. Pour in the 140 g melted unsalted butter and stir until the mixture looks like damp sand. Press it firmly into a 7-inch tin, preferably a springform tin or one with a removable base, then chill it while you make the filling. This short chill helps the base stay together and makes it less crumbly when you slice the cheesecake later.

2-Second Step: Prepare the mini eggsChop 360 g of the mini eggs for the filling. Keep the remaining 270 g aside for decoration. If you want more texture, leave some pieces a little larger so you get both crunch and bigger chocolate bites in the creamy filling.

3-Third Step: Whip the creamPour the 600 ml double cream or heavy cream into a cold mixing bowl. Whip it until it forms soft peaks, then set aside about 3 dessert spoons for the topping. The cream should hold its shape well, almost like an ice cream texture, but it should still look smooth and soft. If it is too loose, the cheesecake may not set properly.

4-Fourth Step: Make the cheesecake fillingIn a large bowl, mix the whipped cream with the 140 g sifted icing sugar, the 2 x 280 g tubs of full-fat cream cheese, and the juice of half a lemon. Stir gently, then fold in the chopped mini eggs. Keep the mixing light so the filling stays airy. Overmixing can make the texture too dense.

5-Fifth Step: Fill and chillSpoon the cheesecake mixture onto the chilled biscuit base and smooth the top with a spatula. Cover and refrigerate for at least 3 hours, though 4 hours or overnight is even better for a neat slice. This chilling time gives the filling time to firm up and helps the flavors blend together.

6-Final Step: Decorate and serveWhen the cheesecake is ready, run a warmed knife around the edge of the tin to help release it cleanly. Remove it carefully, then top with the reserved whipped cream and the remaining mini eggs. Serve chilled and slice with a sharp knife for the cleanest pieces.