Recipe by Ambervim
These are beautiful when done. The cracked top with the "yolk" showing in the middle of the white. Inspirations include raspberricupcakes.com/2012/04/cheesecake-filled-chocolate-easter-eggs.html, http://onevanillabean.com/2012/04/08/white-chocolate-cheesecake-with-lemon-curd-in-chocolate-eggs/ and others.
Top Review by ballarat
I found these on the Raspberri Cupcakes blog too and and came looking here so I can save them in my recipe box. These would have to be one of the easiest little Easter treats - not only are they very impressive --- they are delicious! I made the yolk using passionfruit juice and apricot jam and it tasted beautiful alongside the creamy cheesecake filling. They are rich but they are a good little size. I made a couple of testers with some Cadbury eggs before cutting into the more expensive Chocolatier ones. From reading the blog it seems hollow choc eggs are not easy to find in America but in the comments there are suggestions where to buy them.
- 8 hollow chocolate easter eggshells (approx 2.5 inches tall, store bought or homemade)
- 5 ounces cream cheese, softened
- 1⁄4 cup powdered sugar, sifted
- 1⁄2 teaspoon lemon juice
- 1⁄2 teaspoon pure vanilla extract
- 1⁄2 cup heavy whipping cream
- 1 passion fruit (2 tsp of OJ, mango, peach nectar or some other juice)
- 1 tablespoon apricot jam (or lemon curd)
- 1 tablespoon butter
Directions See How It's Made
- Using a small serrated knife, carefully remove the tops of the chocolate eggs. Heating the knife under warm water will make this easier and neater. I like jagged edges.
- Place the eggs in the fridge to keep them chilled while you prepare the cheesecake filling, you can use egg cups or your fridge egg holder (Don't use a cardboard egg carton).
- Place the cream cheese, icing sugar, lemon juice and vanilla in a large mixing bowl and beat on high until the mixture is smooth and fluffy, about 3-4 minutes.
- Set aside and carefully whip the cream in a separate mixing bowl to stiff peaks.
- Using a whisk, gently combine the whipped cream into the cream cheese mixture until it is smooth.
- Carefully spoon or pipe the mixture into the prepared chocolate shells. Chill eggs for at least 30 minutes to allow it to set.
- Prepare the passionfruit sauce; strain passionfruit pulp to remove the seeds and place in a small saucepan with the apricot jam and butter.
- Gently heat on low, whisking until the butter melts and the mixture is smooth.
- Remove from the heat and allow to cool.
- Place in the fridge and chill until it thickens slightly.
- Using a very small spoon, carefully scoop out a hole in the centre of each cheesecake, about 1/2 inch deep and wide.
- Fill hole with some of the chilled passionfruit sauce and return the eggs to the fridge to chill again for at least 30 minutes.
- Remove eggs from the fridge about 10 minutes before serving.
- Time does not include chilling time.