cheesecake eggs

Mmmm… it’s that time of year again. Chocolate chocolate everywhere. And yesterday, with the first day of holidays well underway, and thhe gingerbread chilling in the fridge, we grabbed our supplies, and made ourselves some of what has seemed to become an annual tradition – the cheesecake Easter eggs!

cheesecake easter eggs (recipe)

These are soooo yummy – hollow milk chocolate eggs, filled with cheesecake as the “white” and some custard as the “yolk”. When I share over on Facebook I always get lots of people threatening to turn up on my doorstep and relieve me of the deliciousness, so I take it upon myself to save their waistlines and eat them (the eggs, that is, not the friends). Quickly. With one or two for the children. Aren’t I a good friend?   And as requested, the all-important recipe:

INGREDIENTS – MAKES 12

Carton of hollow Easter eggs
125g cream cheese
200g condensed milk
1 teaspoon gelatine
boiling water
3tbsp custard powder
1 tbsp castor sugar
2 1/2 cups milk

METHOD

Unwrap 12 of the hollow eggs, and set inside a mini muffin pan to hold them upright.
Using a sharpish knife (I used a steak knife), gently take the tops off.
Sample a minimum of two egg tops to ensure the eggs are of sufficient quality for your family.
In a mixmaster, beat the cream cheese and condensed milk until smooth.
Sample another egg top to ensure chocolate hasn’t been tampered with to avoid poisoning everyone.
Melt the gelatine in a small amount of boiling water, and add to the cheese mix, beat to combine.
Spoon the cheesecake mix into the eggs, around 2/3rds full, making a slight indent in the top with the back of the spoon.
Taste the small amount left in the bowl, just to be sure you got it right.
Chill eggs while you make the custard (NB – there will be quite a bit of leftover custard, so the next step might be best done around dessert/snack time).
Mix custard powder and sugar with 1/2 cup of milk until smooth.
In a saucepan, bring the remaining 2 cups of milk to the boil, add custard powder mix from above, and stir constantly until custard is thick and smooth.
Drop 1 tsp of custard into the top of the cheesecake filled eggs, neatly, to make it look a bit like a rounded yolk.
Chill eggs, eat remaining custard.
Get picky when your husband asks if he can have one and insist he can only have the ugly ones until you have time to photograph them for the blog
Reassure him he is allowed to have one (that you approve of) when he decides it’s just too hard and will wait until you’ve photographed them.
Photograph eggs, prepare blog post.
Eat.
Repeat previous step until eggs are gone and you wonder how 12 can disappear so quickly.
Hit Coles the week after Easter and stock up on half price eggs.

cheesecake egg landscape 2

I am also keen to try them with lemon butter as the yolk, but the last time I tried to make lemon butter it was a disaster, so that will be an attempt for another day, when I’m feeling braver.

Comments

    • says

      How can one successfully bake something if you can’t be certain of the quality of the ingredients? TASTING IS CRUCIAL! Funny how the tastiest ingredients need the strictest quality control, isn’t it?

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