225g cream cheese, at room temperature
1 tin (400g) sweetened condensed milk
2 tsp finely grated lemon zest (from 2 lemons)
60mL lemon juice
12 hollow white chocolate Easter eggs (6cm tall), store-bought or homemade
60g 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 1cm 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 teaspoon 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 250g of white compound chocolate. Paint a layer into an Easter egg chocolate mould about 6cm tall by 4cm 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.
Credits: Images and recipes from Sweet! Celebrations by Elise Strachan (Murdoch Books) RRP $39.99
Photo Credits: Images and recipes from Sweet! Celebrations by Elise Strachan (Murdoch Books) RRP $39.99