CHEESECAKE-FILLED EASTER EGGS
Make the holiday extra special this year with Cheesecake-Filled Easter Eggs. Store-bought chocolate eggs are filled with a delicious cheesecake mix for a sweet surprise. They even look like they have yolks! How fun is that? Start a new tradition with our Cheesecake-Filled Easter Eggs.
Provided by My Food and Family
Categories Spring 2019
Time 1h50m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Use sharp knife to cut 1/2-inch-thick slice off top of each chocolate egg. Discard removed slice or reserve for snacking.
- Sprinkle gelatine over water in small microwaveable bowl; let stand 5 min. Microwave on HIGH 15 sec.; stir until gelatine is completely dissolved.
- Melt 2 oz. white chocolate as directed on package.
- Beat cream cheese, vanilla and melted white chocolate in medium bowl with mixer until blended. Add gelatine; mix well. Spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe cream cheese mixture evenly into chocolate eggs. (Eggs will be full.) Refrigerate 45 min. to 1 hour or until filling is set.
- Melt remaining white chocolate; cool completely. Stir in enough food coloring until chocolate resembles color of egg yolk. Spoon into separate resealable plastic bag.
- Use tip of small knife to carefully remove about 1/4 tsp. cream cheese filling from center of each egg; discard removed filling. Cut small corner off bottom of tinted chocolate-filled bag; use to pipe chocolate into centers of eggs. Use moistened finger to smooth tops of chocolate centers. Refrigerate 30 min.
Nutrition Facts : Calories 230, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 30 mg, Sodium 100 mg, Carbohydrate 18 g, Fiber 0.5 g, Sugar 17 g, Protein 3 g
CHEESECAKE FILLED CHOCOLATE EASTER EGGS
These are beautiful when done. The cracked top with the "yolk" showing in the middle of the white. Inspirations include raspberricupcakes.com/2012/04/cheesecake-filled-chocolate-easter-eggs.html, http://onevanillabean.com/2012/04/08/white-chocolate-cheesecake-with-lemon-curd-in-chocolate-eggs/ and others.
Provided by Ambervim
Categories Dessert
Time 25m
Yield 8 eggs
Number Of Ingredients 9
Steps:
- Using a small serrated knife, carefully remove the tops of the chocolate eggs. Heating the knife under warm water will make this easier and neater. I like 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 a cardboard egg carton).
- 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 cream in a separate mixing bowl to stiff peaks.
- 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.
- Place in the fridge and chill until it thickens slightly.
- Using a very small spoon, carefully scoop out a hole in the centre of each cheesecake, about 1/2 inch 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 minutes.
- Remove eggs from the fridge about 10 minutes before serving.
- Time does not include chilling time.
Nutrition Facts : Calories 148.4, Fat 13, SaturatedFat 7.8, Cholesterol 43.7, Sodium 77, Carbohydrate 7.1, Fiber 0.2, Sugar 5.6, Protein 1.4
CHEESECAKE-FILLED EASTER EGGS
Treat family and friends to this luscious Easter dessert with crushed biscuits and a creamy cheesecake filling packed into hollow chocolate eggs
Provided by Anna Glover
Categories Dessert
Time 20m
Yield Makes 2 (serves 4)
Number Of Ingredients 10
Steps:
- Carefully separate the Easter egg in half along the seam. (Use a knife dipped into a bowl of hot water to cut through the seam rather than slicing, as it may break the chocolate.)
- Tip the digestive biscuits into a bowl or food bag and bash to crumbs with the end of a rolling pin. Stir in the melted butter until the mixture resembles damp sand. Spoon this into the Easter egg halves and pack down gently using the back of the spoon. Chill until needed.
- Mix the mascarpone, soft cheese, icing sugar and cocoa together in a medium bowl with a wooden spoon until smooth. In a separate bowl, beat the double cream to soft peaks using an electric whisk. Gently fold the whipped cream into the mascarpone mixture, then carefully spoon the cheesecake filling over the chilled biscuit bases in the Easter eggs. Gently level the surfaces with a palette knife or spatula, then chill for at least 2 hrs or overnight until firm and set. You may be left with extra cheesecake filling, depending on the size of your Easter eggs - this can be spooned into glasses over extra digestive crumbs for another treat.
- Scatter the set cheesecake-filled eggs with mini chocolate eggs or other Easter treats, then drizzle with caramel or melted chocolate to serve.
Nutrition Facts : Calories 631 calories, Fat 49 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 30 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
EASTER EGG CHEESECAKE
Provided by My Food and Family
Time 6h25m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325°F.
- Combine wafer crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, sugar, honey, lemon zest and lemon juice in large bowl with mixer until blended. Add 4 eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 55 min. or until center of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim.
- Refrigerate cheesecake 4 hrs.
- Beat whipping cream in medium bowl with mixer on high speed until soft peaks form. Add marshmallow creme; beat until stiff peaks form.
- Spoon marshmallow creme mixture over cheesecake to within 1/2 inch of edge, then use back of spoon to make 3-inch-diameter indentation in center to resemble a bird's nest.
- Sprinkle marshmallow creme mixture with coconut; fill center with chocolate eggs just before serving.
Nutrition Facts : Calories 490, Fat 34 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 140 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
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- Mix together the digestive biscuit crumbs and melted butter, tip onto a lined baking tray and chill for 15 minutes
- Meanwhile beat together the mascarpone, vanilla extract and icing sugar until smooth. Pour in the double cream, mix until fully combined and set to one side. *The mascarpone/vanilla/icing sugar mixture should be quite thick. If it's runny you will need whip the cream to soft peaks before mixing into the mascarpone mixture* The cheesecake filling should be the consistency of double cream that's been whipped to soft peaks (or firmer) to set properly.
- Remove the chilled biscuit from the fridge and crush into small crumbs. Add a heaped table spoon to each Easter egg half.
- Top with the cheesecake mixture and sprinkle half with the crushed mini eggs. Allow the Cheesecake filled Easter Eggs to set in the fridge for an hour, or overnight if making ahead. These will keep for 3 days in the fridge but are best served straight away.
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