I think I’m a little obsessed with Easter eggs. It seems as though a good portion of my life at the moment is spent trawling the Easter aisles in shops, feasting my eyes on the multitude of eggs to choose from.
I realised I had a problem yesterday when I spent the majority of my lunch break wandering around the Warehouse thinking about what I might possibly buy for Easter gifts this year. And I loved it – though I left empty handed, it was a very satisfying lunch break!
As you might guess, much of this time ogling at eggs is spent pondering how I might be able to use them in my baking. I’m pleased to report that this pondering has paid off and I have a host of egg-related treats to share with you over the next week and a bit! I’m especially fond of today’s creation – cheesecake filled chocolate eggs!
I found this idea last year on one of my very favourite baking blogs, Raspberri Cupcakes, and made a mental note to try it out this year – they just look so gorgeous I couldn’t resist trying them for myself! Click here to check out the original versions (the photos are just beautiful).
You might be wondering what these eggs are exactly. Well, they’re delicious individual chilled cheesecakes packaged up inside a chocolate egg shell! There’s no baking involved, the recipe is quick and easy and the finished desserts are heavenly – not too sweet and with just the right amount of flavour.
First up, you need some small hollow chocolate eggs. I had my heart set on getting this dessert looking as egg-like as possible, so spent a bit of time trawling the aisles for hollow chocolate eggs without that dinosaur shell look most of the ones here seem to have. I ended up finding some in a milk-carton shaped package at Kmart, in case you want to find them too! To get the cheesecake into the egg you need to cut the top off – just like you’re cracking open a boiled egg for breakfast. Because it’s so warm at the moment it was reasonably simple to slice the tops of each egg – a sharp knife slid straight through the chocolate.
The trick? Don’t use too much pressure of the rest or the egg will crack. I found laying the egg gently on its side and ‘stabbing’ it with a knife evenly around the top worked a treat – the cuts ultimately joined together and the top came off easily when pulled.
Once they’ve all been beheaded, just pop them in the egg tray of your fridge to keep them cool. Then you need to whip up the cheesecake mixture – it’s a really simple recipe that’s almost impossible to do wrong! Once it’s all ready, spoon the mixture into a piping bag with a large, round tip and pipe the cheesecake into each egg. Be sure to wiggle the nozzle around a bit so you get cheesecake into every part of the egg. Leave them in the fridge to set for half an hour or so.
Once they’re set, it’s time to add the yolk! I’m a lemon addict so decided to use lemon curd for my yolk rather than the passionfruit sauce used in the original post. Use a teaspoon to scoop out part of the cheesecake, then spoon in lemon curd to fill the space! Voila – cheesecake chocolate eggs!
I took these along to a family dinner and they went down a treat – I think everyone liked the novelty of scooping cheesecake out of an egg! They’re sweet, but not too sweet; tangy, but not too tangy; and chocolately, but not too chocolately. I’ve got to admit I’m dying to make them again! I hope you like them.
Recipe adapted from Raspberri Cupcakes
(Makes approx. 9 eggs)
- Box of hollow chocolate Easter eggs (minimum 9 + extras in case of cracking)
- 150g cream cheese, softened
- ¼ cup icing sugar, sifted
- ½ tsp lemon juice
- ½ tsp vanilla essence
- ½ cup cream
- 9 tsp (approx.) lemon curd
- Using a sharp knife, remove the tops of the Easter eggs. Place in fridge.
- Place cream cheese, icing sugar, lemon juice and vanilla in a bowl and beat until smooth and fluffy. Set aside.
- Pour cream into separate bowl and whip until stiff peaks appear.
- Combine cream and cream cheese mixture and gently whisk until well incorporated.
- Pipe cheesecake mixture into eggs, filling right to the top. Chill for 30 minutes or until set.
- Using a teaspoon, carefully remove a small portion of the cheesecake from each egg. Spoon lemon curd into hole created. Place in the fridge.
- Store eggs in the fridge until ready to serve.