Cheesecake Easter Eggs

• Baking
• Celebration
• Dessert
• Easy
• Family
• Gluten Free
• Kids
• Vegetarian

• 
  Lemon Curd

METHOD

1. To make white chocolate cheesecake, place chocolate in a heatproof bowl; set over a saucepan of simmering water making sure the water doesn’t touch the bowl. Mix chocolate well until melted. Set aside to cool to room temperature.
2. Meanwhile, in a food processor, blitz milk, cream cheese and condensed milk until smooth. Add white chocolate and pulse to combine.
3. Whisk cream until stiff peaks form (careful not to over beat, or else you will end up with butter). Gently fold cream into chocolate cheesecake mixture.
4. Fit a plain nozzle to a piping bag; fill piping bag with white chocolate cheesecake mixture and set aside.
5. Unwrap Easter eggs and rest them in egg cups or shot glasses. Using a small pairing knife, dip the blade in hot water for a few seconds, wipe dry then gently remove the top off the Easter eggs. Repeat until all tops have been removed.
6. Fill hollow eggs by piping in white chocolate cheesecake filling right up to the edge.
7. Fill another piping bag fitted with a plain small nozzle with Lemon Curd. Pipe over white chocolate cheesecake mixture to form the egg yolk.
8. Chill filled Easter eggs for at least 1 hour, allowing the cheesecake to set and then serve.