This recipe makes approximately 24 eggs (6cm x 4cm).
INGREDIENTS:
- 24 hollow Cadbury easter eggs
- 225g lemon flavoured cream cheese, softened - if you don't have lemon flavoured just add ½ teaspoon of lemon juice)
- ½ cup icing sugar
- 2 teaspoon vanilla extract
- 300ml thickened cream
- 2 passionfruits - passionfruits were expensive so I bought a can of passionfruit pulp
- 30g apricot jam
- 30g unsalted butter
METHOD:
- Using a serrated knife (I used a steak knife), carefully remove the tops of the chocolate eggs - as it has been ridiculously hot I had my chocolate eggs in the fridge overnight, so use a cup of hot water to heat the knife up so you can actually cut the egg without crushing it completely).
- Place the eggs in the fridge to keep them chilled as you make the cheesecake filling. I used a empty egg carton to hold the eggs.
- Mix cream cheese, icing sugar and vanilla in a mixing bowl with an electric beater until smooth and fluffy. Set aside.
- Whip the thickened cream in a separate bowl until stiff peaks - be careful of over-whipping and therefore splitting the cream.
- Gently whisk and combine the thickened cream with the cream cheese mixture until smooth.
- Carefully spoon or pipe the mixture into the eggs.
- Chill eggs for at least 30 minutes to allow for it to set.
- Strain passionfruit pulp to remove seeds and place in a small saucepan with apricot jam and butter.
- On low heat, whisk until the butter melts and the mixture is smooth. Remove from heat and place in fridge until it thickens slightly.
- Using the tip of a sharp knife, carve out a hole in the centre of the cheesecake mixture approximately 1cm wide and high. Fill hole with passionfruit filling. Return eggs to fridge to chill for 30 minutes.
- Remove eggs approximately 10 minutes before serving. VOILA! A tasty treat for Easter!
- Note: Eggs can be made 2-3days in advance. Just keep the eggs in an airtight or tightly cling-wrapped container to prevent them from drying out.
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