Cheesecake filled Easter Eggs
Cheesecake in a chocolate egg? Why not! This vanilla cheesecake with lemon curd works great with chocolate, let me tell you. The fact that it looks like a boiled egg just makes it perfect.
Servings: 14 pieces
Ingredients
- 14 hollow chocolate eggs
- 150 gram cream cheese
- 40 gram granulated sugar
- 2 tsp vanilla extract
- 100 ml whipped cream
- 50 gram lemon curd
Instructions
- Take a glass of hot water and put a sharp knife in it. In the meantime, remove all the wrappings from the eggs. Take the knife out of the water and dry with a towel. Now, carefully cut the top off the eggs. Dip the knife back into the hot water now and then.
- In a bowl, beat the cream cheese with the sugar until creamy. Add the vanilla extract and mix. In a separate bowl, beat the heavy cream until stiff. Add to cream cheese mixture and mix on low speed.
- Fill a pastry bag with the cream cheese mixture. Cut off the tip and fill the eggs with the cheesecake mixture. Don't fill to the brim; you'll need to add some lemon curd.
- Put the lemon curd into a separate piping bag. Cut off a small tip, insert into the cheesecake and gently squeeze to fill. Gently pull the piping bag up until you can see some lemon curd coming out of the top.
Tips
My chocolate eggs were the size of a medium egg, but of course this will work with larger or smaller eggs.
How to store
Cover and refrigerate for 4-5 days.