1/2 Photos of Cheesecake Filled Chocolate Easter Eggs
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.
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- 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
- 1Using 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.
- 2Place 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).
- 3Place 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.
- 4Set aside and carefully whip the cream in a separate mixing bowl to stiff peaks.
- 5Using a whisk, gently combine the whipped cream into the cream cheese mixture until it is smooth.
- 6Carefully spoon or pipe the mixture into the prepared chocolate shells. Chill eggs for at least 30 minutes to allow it to set.
- 7Prepare the passionfruit sauce; strain passionfruit pulp to remove the seeds and place in a small saucepan with the apricot jam and butter.
- 8Gently heat on low, whisking until the butter melts and the mixture is smooth.
- 9Remove from the heat and allow to cool.
- 10Place in the fridge and chill until it thickens slightly.
- 11Using a very small spoon, carefully scoop out a hole in the centre of each cheesecake, about 1/2 inch deep and wide.
- 12Fill hole with some of the chilled passionfruit sauce and return the eggs to the fridge to chill again for at least 30 minutes.
- 13Remove eggs from the fridge about 10 minutes before serving.
- 14Time does not include chilling time.
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Nutritional Facts for Cheesecake Filled Chocolate Easter Eggs
Serving Size: 1 (348 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 148.4
- Calories from Fat 117
- Total Fat 13.0 g
- Saturated Fat 7.7 g
- Cholesterol 43.7 mg
- Sodium 77.0 mg
- Total Carbohydrate 7.0 g
- Dietary Fiber 0.2 g
- Sugars 5.6 g
- Protein 1.4 g
The following items or measurements are not included: