(Makes 6-8 regular sized Easter egg cheesecakes, you may need to adjust the amount of cheesecake filling depending on the size of your eggs)
6-8 hollow chocolate Easter egg shells
5 oz cream cheese, softened
1/4 cup icing sugar (confectioners' sugar), sifted
1/2 tsp lemon juice
1/2 tsp pure vanilla extract
1/2 cup thickened/heavy whipping cream
6-8 hollow chocolate Easter egg shells
5 oz cream cheese, softened
1/4 cup icing sugar (confectioners' sugar), sifted
1/2 tsp lemon juice
1/2 tsp pure vanilla extract
1/2 cup thickened/heavy whipping cream
For the 'yolk': 1 passion fruit, 1 tbsp apricot jam, 1 tbsp (about 15g) unsalted butter (passionfruit juice can be replaced with about 2 tsp of freshly squeezed orange, mandarin juice or mango, peach nectar, you can adjust the amount of juice to taste), alternatively you can substitute with any fruit curd you prefer.
Using a small serrated knife, carefully remove the tops of the chocolate eggs.
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.
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.
Set aside and carefully whip the thickened cream in a separate mixing bowl to stiff peaks (watch it closely as thickened cream is very easy to over-whip and split).
Using a whisk, gently combine the whipped cream into the cream cheese mixture until it is smooth.
Carefully spoon or pipe the mixture into the prepared chocolate shells. Chill eggs for at least 30 minutes to allow it to set.
Using a small serrated knife, carefully remove the tops of the chocolate eggs.
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.
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.
Set aside and carefully whip the thickened cream in a separate mixing bowl to stiff peaks (watch it closely as thickened cream is very easy to over-whip and split).
Using a whisk, gently combine the whipped cream into the cream cheese mixture until it is smooth.
Carefully spoon or pipe the mixture into the prepared chocolate shells. Chill eggs for at least 30 minutes to allow it to set.
Prepare the passion fruit sauce; strain passion fruit pulp to remove the seeds and place in a small saucepan with the apricot jam and butter.
Gently heat on low, whisking until the butter melts and the mixture is smooth. Remove from the heat and allow to cool. (If your apricot jam is chunky you should strain the sauce at this point)
Place in the fridge and chill until it thickens slightly. Using a small spoon, carefully scoop out a hole in the centre of each cheesecake, about 1 cm deep and wide.
Fill hole with some of the chilled passion fruit sauce and return the eggs to the fridge to chill again for at least 30 mins.
Remove eggs from the fridge about 10 minutes before serving.
Can be made 2-3 days in advance, keep eggs in the fridge in a holder inside an airtight container or covered tightly with clingfilm to stop them drying out.
