White Chocolate Cheesecake Eggs with Lemon Curd
These Easter treats will be a colourful addition to any dessert or tea time table (Makes 8-10).
200g white chocolate, chopped
2x250g thick cream cheese
grated rind of 1 lemon
60ml lemon juice
200ml cream, whipped
hollow chocolate Easter eggs
60ml bought lemon curd
Combine the chocolate and the cream and heat in the microwave on a low setting for 1 to 2 minutes until melted and smooth. Cool.
Beat the cream cheese until fluffy. Beat in the melted chocolate. Add the rind and juice and mix until smooth. Fold in the whipped cream.
Cut the top off each chocolate egg by heating a sharp knife and pressing it into the chocolate. Spoon the cheesecake mixture into the eggs, filling them right to the top.
Place the filled eggs in a used egg tray and refrigerate until set.
Scoop a small amount of the mixture from the cheesecake and fill with a scoop of lemon curd. Serve the eggs in an egg cup.
* If your lemon curd is a bit pale, add a drop of yellow food colouring.