|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|
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
2 eggs, plus 2 egg yolks
160g caster sugar
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|