You might not be left with many Easter eggs by the end of this Easter weekend however I beg you to save a few of them to make my White Chocolate Cheesecake-filled Easter Eggs; you’ll finish them even quicker than the Easter egg itself!
My choice of egg are the eggs that you might use for an Easter egg hunt so maybe persuade the young ones to hand over a few to make these cheesecake eggs. The eggs I used were from Co-op which I received as part of their #GoodEgg campaign. (I have not been asked to promote the Co-op or their product, I am stating where the eggs are from so that you can see what I am working with for reference, other supermarkets may have similar products available in their stores).
Slicing the eggs in half is very tricky and getting perfectly shaped halves was rare, as you can see! Hence you will need more than 6 eggs because some of them will crack in an odd place rendering them unusable. But reserve the broken pieces as they go brilliantly inside the cheesecake mixture! The quantity of cheesecake is enough to fill 12 half eggs as well as half of a large Easter egg or 2 large halves. The cheesecake recipe is adapted from the fantastic Becky over at https://biscuitbases.wordpress.com.
12 x 17g hollow milk chocolate Easter eggs, plus one half of a large hollow Easter egg or 1 large hollow Easter egg
100g white chocolate
200g cream cheese, at room temperature
25g icing sugar, sifted
175ml double cream
Use a serrated knife to halve the Easter eggs as best as you can and place one in each cavity of a 12 hole bun tin. Keep any broken pieces that fall off in a small bowl and break them up into small pieces.
Break the white chocolate into chunks and place into a microwaveable bowl. Melt the white chocolate in the microwave for 30 seconds and then in 20 second intervals until fully melted, stirring between each interval.
Working quickly, soften the cream cheese in a large mixing bowl. Add in the sifted icing sugar and beat in until smooth. Add in the melted chocolate and fold through until even. Then mix through the reserved Easter egg pieces.
Whisk the double cream until it holds a soft but thick peak; do not overwhip or it will split. Fold the whipped cream through the cheesecake mixture. It should be relatively thick and hold its shape.
Fill the hollow egg halves with the cheesecake mixture. You can do this with just a spoon or you can use a piping bag fitted with a large star nozzle however the chocolate pieces can block up the nozzle. Place into the fridge for 2 hours to set the cheesecake mixture for the small eggs and 4 hours for the large eggs.
Finish with a few sprinkles and mini eggs and transfer the eggs into a paper case.
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Andrew in the Kitchen 