Cheesecake-Filled Chocolate Easter Egg Cups


Easther eggs 1

(Rasberri cupcakes)

(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 150g (about 5oz) cream cheese, softened 30g (about 1/4 cup) icing sugar (confectioners’ sugar), sifted 1/2 tsp lemon juice 1/2 tsp pure vanilla extract 125ml (about 1/2 cup) thickened/heavy whipping cream For the ‘yolk’: 1 passionfruit, 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. Optional: you can include some cheesecake crust crumbs at the base of each egg if you really want to include some sort of crust into the dessert. Using a small serrated knife, carefully remove the tops of the chocolate eggs. (A couple of people have mentioned that heating the knife under warm water will make this easier and neater, thanks for the tip! But personally I like having the jagged edges.) 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 (Don’t use an egg carton like me. I shouldn’t have used it but I was desperate at the time, I bought the egg cups the day after!). 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 overwhip 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 passionfruit sauce; strain passionfruit 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 passionfruit 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.

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