Ingredients

Instructions

  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.