Name: Cheesecake Easter eggs
Prep time: 30 min
Total time: 30 min
Yield: 12 servings
Cuisine: Dessert
Ingredients: 100 g mangoes; 1 tsp lemon juice; 10 g castor sugar; 250 g cream cheese; 100 ml whipping cream; 1 tbsp lemon juice; 1 tsp vanilla extract; 1/4 tsp salt; 40 g castor sugar; 12 candy coated Easter eggs

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Ingredients (10)

Mango purée

100 g	mangoes
1 tsp	lemon juice
10 g	castor sugar

Cheesecake filling

250 g	cream cheese
100 ml	whipping cream
1 tbsp	lemon juice
1 tsp	vanilla extract
1/4 tsp	salt
40 g	castor sugar
12	candy coated Easter eggs

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Method:

Mango Purée

Peel and slice the mangoes, then puree the mangoes in a food processor. Pass the puree through a fine mesh sieve to remove any strings.

In a medium saucepan set over medium heat add the mango puree, lemon juice, and castor sugar. Heat until the sugar has melted and the puree has thickened slightly.

Add the mango puree to a glass jar and place it in the fridge to cool and firm up, before adding it to a piping bag.

Cheesecake Filling

To a bowl of a stand mixer fitted with a whisk attachment add the cream cheese, castor sugar, salt, lemon juice, and whipping cream. Beat at medium speed until the ingredients are well combined and the mixture is smooth.

Fill a piping bag with the cream cheese filling.

Assembly

Use a sharp serrated knife to cut off the tops of the Easter eggs. It’s best to do this in a slow sawing motion to prevent the eggs from cracking.

Place the eggs into an egg box to make the decorating easier. Fill the chocolate shells with the cream cheese mixture.

Use the back of a spoon to make a slight dip in the cheesecake, and fill this with the chilled mango puree. Place the eggs in the fridge until serving, enjoy!

Reprinted with permission from Kitty Spiller from With Love Kitty, for more recipe click here or follow along on Instagram for more.