-
1
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.
-
2
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).
-
3
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.
-
4
Set aside and carefully whip the cream in a separate mixing bowl to stiff peaks.
-
5
Using a whisk, gently combine the whipped cream into the cream cheese mixture until it is smooth.
-
6
Carefully spoon or pipe the mixture into the prepared chocolate shells. Chill eggs for at least 30 minutes to allow it to set.
-
7
Prepare the passionfruit sauce; strain passionfruit pulp to remove the seeds and place in a small saucepan with the apricot jam and butter.
-
8
Gently heat on low, whisking until the butter melts and the mixture is smooth.
-
9
Remove from the heat and allow to cool.
-
10
Place in the fridge and chill until it thickens slightly.
-
11
Using a very small spoon, carefully scoop out a hole in the centre of each cheesecake, about 1/2 inch deep and wide.
-
12
Fill hole with some of the chilled passionfruit sauce and return the eggs to the fridge to chill again for at least 30 minutes.
-
13
Remove eggs from the fridge about 10 minutes before serving.
-
14
Time does not include chilling time.
