Lemon Curd Cheesecake Eggs – Recipe by Elise Strachan
225 g cream cheese, at room temperature
1 tin (400 g) sweetened condensed milk
2 tsp finely grated lemon zest (from 2 lemons)
60 ml lemon juice
12 hollow white chocolate Easter eggs (6 cm tall), store-bought or homemade
60 g lemon curd
Beat the cream cheese using an electric mixer until smooth. Beat in the condensed milk until smooth. Add the lemon zest and juice and beat again until smooth and creamy. Refrigerate for 1 hour.
Gently knock the top off the Easter eggs to create a small opening, creating a cracked shell effect.
Place the chilled cheesecake mixture into a piping bag, snip off a 1 cm opening and pipe the cheesecake into the eggs to just below the rim (you will have leftover cheesecake filling; this can be frozen for up to a month). Refrigerate the eggs for 1 hour.
Scoop a small well in the centre of each egg with a teaspoon, fill with 1 tsp of lemon curd and tap gently on a work surface to help flatten it (to look like the yolk in the centre of the egg).
Homemade White Chocolate Easter Eggs:
Melt 250 g of white compound chocolate. Paint a layer into an Easter egg chocolate mould about 6 cm tall by 4 cm wide. Set in the fridge, then paint a second coat of melted chocolate. Return to the fridge. Remove the eggs from the mould. Heat a small frying pan over a medium heat. Lightly touch the rims of two egg halves onto the hot surface for 3 seconds so they just start to melt, then quickly press the melted edges together. You will need 12 eggs in total.
A great Appam recipe.
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