Cheesecake Filled Easter Eggs Recipes

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.

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.

Steps:

• Oil a 20cm deep springform cake tin and line with baking parchment. Tip the digestive biscuits into a food bag or the bowl of a food processor and crush or blitz to a fine crumb. Mix with the melted butter, then press into the base of the prepared cake tin and chill for 30 mins.
• Roughly chop half the chocolate mini eggs. Beat the soft cheese with the icing sugar and vanilla until just combined using an electric whisk. Clean the beaters, then beat the double cream to stiff peaks in a separate bowl. Gently fold the whipped cream into the soft cheese mixture along with the chopped chocolate mini eggs. Spoon the cheesecake mixture over the biscuit base, then smooth the surface with a palette knife or spatula. Chill overnight.
• The next day, carefully release the cheesecake from the tin (you may need to run a cutlery knife around the edge to loosen it) and top with the remaining whole chocolate mini eggs to decorate.

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.