Ingredients
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8
-
5
-
1/4
-
1/2
-
1/2
-
1/2
-
-
1
-
1
-
1
-
-
-
-
-
Directions
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
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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
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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. |
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4
Done
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Set Aside and Carefully Whip the Cream in a Separate Mixing Bowl to Stiff Peaks. |
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5
Done
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Using a Whisk, Gently Combine the Whipped Cream Into the Cream Cheese Mixture Until It Is Smooth. |
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6
Done
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Carefully Spoon or Pipe the Mixture Into the Prepared Chocolate Shells. Chill Eggs For at Least 30 Minutes to Allow It to Set. |
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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. |
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8
Done
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Gently Heat on Low, Whisking Until the Butter Melts and the Mixture Is Smooth. |
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9
Done
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Remove from the Heat and Allow to Cool. |
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10
Done
|
Place in the Fridge and Chill Until It Thickens Slightly. |
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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. |
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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. |
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13
Done
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Remove Eggs from the Fridge About 10 Minutes Before Serving. |
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14
Done
|
Time Does not Include Chilling Time. |
