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Cheesecake Filled Chocolate

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Ingredients

Adjust Servings:
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

Nutritional information

148.4
Calories
117 g
Calories From Fat
13 g
Total Fat
7.8 g
Saturated Fat
43.7 mg
Cholesterol
77 mg
Sodium
7.1 g
Carbs
0.2 g
Dietary Fiber
5.6 g
Sugars
1.4 g
Protein
348g
Serving Size

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Cheesecake Filled Chocolate

Features:
    Cuisine:

    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.

    • 45 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    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, com/2012/04/08/white-chocolate-cheesecake-with-lemon-curd-in-chocolate-eggs/ and others


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    Steps

    1
    Done

    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.

    2
    Done

    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).

    3
    Done

    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.

    4
    Done

    Set Aside and Carefully Whip the Cream in a Separate Mixing Bowl to Stiff Peaks.

    5
    Done

    Using a Whisk, Gently Combine the Whipped Cream Into the Cream Cheese Mixture Until It Is Smooth.

    6
    Done

    Carefully Spoon or Pipe the Mixture Into the Prepared Chocolate Shells. Chill Eggs For at Least 30 Minutes to Allow It to Set.

    7
    Done

    Prepare the Passionfruit Sauce; Strain Passionfruit Pulp to Remove the Seeds and Place in a Small Saucepan With the Apricot Jam and Butter.

    8
    Done

    Gently Heat on Low, Whisking Until the Butter Melts and the Mixture Is Smooth.

    9
    Done

    Remove from the Heat and Allow to Cool.

    10
    Done

    Place in the Fridge and Chill Until It Thickens Slightly.

    11
    Done

    Using a Very Small Spoon, Carefully Scoop Out a Hole in the Centre of Each Cheesecake, About 1/2 Inch Deep and Wide.

    12
    Done

    Fill Hole With Some of the Chilled Passionfruit Sauce and Return the Eggs to the Fridge to Chill Again For at Least 30 Minutes.

    13
    Done

    Remove Eggs from the Fridge About 10 Minutes Before Serving.

    14
    Done

    Time Does not Include Chilling Time.

    Avatar Of Flora Mathis

    Flora Mathis

    Culinary gardener using fresh herbs and produce to create vibrant and flavorful dishes.

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