How to make lemon cheese cake filled easter eggs

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Easter is such a great excuse for baking and eating generally.  I find the few days off work give a bit of time to get in the kitchen and after all this is a holiday where you are given licence to eat as much chocolate as you want.  One of my favourite guilty eating pleasures over Easter is Cadbury Creme Eggs.  I love that they look like a normal easter egg and then you bite in and there’s more… a delicious and super sweet filling inside.

The finished filled cheese cake eggs

So this Easter I decided to make my own filled easter eggs but instead of creme (it’s hard to improve on the original) these eggs are filled with cheesecake and lemon curd.  They are inspired by a passionfruit filled egg which Steph over at the Raspberri Cupcakes blog came up with.  They look spectacular and are actually really easy to make because there is no baking involved – just some mixing.   If you want to make your life even more simple, just buy the lemon curd.

Beating the cream to stiff peaks

Ingredients
Chocolate easter eggs which are hollow inside, the ones I used were about 6cm tall
150g cream cheese
30g icing sugar
1/2 tsp lemon juice
1 vanilla bean deseeded
100ml thickened/heavy whipping cream
Lemon curd
2 eggs, plus 2 egg yolks
160g caster sugar
80g butter
2 lemons, zest and juice

Making the cream cheese mixture

1.  Place the cream cheese, icing sugar, lemon juice and vanilla seeds in a large mixing bowl and beat on high until the mixture is smooth and fluffy.

2.  Carefully whip the thickened cream in a separate mixing bowl to stiff peaks.  Then carefully fold the whipped cream into the cream cheese mixture until smooth.

3.  Using a small serrated knife, carefully remove the tops of the chocolate eggs.

4.  Spoon the mixture into the egg shells and then chill them in the fridge for at least half an hour to set.

Cutting the top off the eggs and filling them

5.  Meanwhile to make the lemon curd whisk the whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat.

6.  Add the butter, juice and zest and whisk continuously until thickened. Strain through a sieve so that it is smooth and allow to cool.

7. Using a small spoon or your finger carefully scoop out a hole in the centre of each cheesecake, about 1 cm deep and wide.

8.  Fill each hole with some of the lemon curd and return the eggs to the fridge to chill again for at least half an hour before serving.

So cute – lemon cheese cake filled easter eggs

Makes eight. 

8 comments

  1. That’s so cute and freaky at the same time. It really does look like a hard boiled egg on the inside. Cute!

  2. My goodness! These are incredible. I am very, very impressed.

  3. They look so good! I’ve been wanting to try them for ages.. perhaps next year! Happy Easter babe! xx

  4. How fantastic! Looks so egg-like and I imagine very indulgently tasty too.

  5. I used to like creme eggs as a kid but I find them too sweet now 🙁 this lemon cheesecake filling does sound delicious though and strikes a happy medium. Thanks for sharing!

  6. Aaaahhh! Briliiant. So clever.. I was wondering how you filled them.. *claps* 🙂

  7. Jules – It is a little bit disturbing isn’t it?

    Kari – Thanks they were fun to make

    Iron Chef Shellie – I am thinking these should not just be confined to Easter!

    Abigail – It’s a good thing to do with cheap Easter eggs

    Leaf – They are very indulgent indeed but fun for something different for Easter

    Libby – I’m the same so this is a nice grown up way to enjoy them

    MsIhua – If you wanted to really go to town you could make your own chocolate eggs and then close them up – but I think they look nice with the top broken off.

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