Jemma Loi’s Maple and Pecan Easter Egg Cheesecake

• 2 large chocolate eggshell halves or 4 small ones
• 8 digestive biscuits
• 50g pecan halves
• 75g melted butter
• 250g cream cheese
• 100ml double cream
• A squeeze of lemon juice
• 4 tbsp of pure Canadian maple syrup (preferably amber syrup for its rich taste)
• 1 tbsp maple sugar

FOR THE DECORATING

• 50g dark chocolate
• A drizzle of pure Canadian maple syrup (preferably dark syrup for its robust taste)
• Chocolate eggs

1. Place your pecans in a pan on a low heat and gently toast them, before putting them in a food processor with the digestives. Blitz until they resemble fine crumbs and add the melted butter and 2 tbsp of maple syrup.
2. Mix until well combined and then divide between your chocolate eggshells.
3. Press down gently and then leave in the fridge to set.

FOR THE FILLING

1. Pour the double cream into a mixing bowl and whisk until it forms stiff peaks. In another mixing bowl, beat the cream cheese, icing sugar, lemon juice and amber maple syrup until it thickens.
2. Fold the cream into the bowl and beat until it is thick enough to hold the bowl upside down and not fall.
3. Spoon your mixture into your chilled eggshells, smoothing it over, level with the top of the eggs. Return to the fridge.

TO DECORATE

1. Melt your chocolate (either in the microwave or over a pan of boiling water) and drizzle over a parchment lined tray.
2. Chill for half an hour, gently peel off and lay over the top of your cheesecake.
3. Top with chocolate eggs and drizzle over some dark maple syrup.