Hot Cross Bun Loaded Cheesecake Easter Egg
2h·Fusion
Hot Cross Bun Loaded Cheesecake Easter Egg
Ingredients
- 1 tbsp boiling water
- 1 tsp gelatine powder
- 250g cream cheese, softened
- 1/2 cup (125ml) thickened cream
- 2 tbsp caster sugar
- 100g white chocolate, melted
- 100g hollow chocolate Easter egg, halved horizontally
To Serve
- Vanilla coffee syrup, to serve
- Thickened cream, whipped, to serve
To Decorate
- Traditional hot cross bun, chopped
- Raspberry macarons, to decorate
- Assorted chocolates, whole or halved
- Assorted chocolate Easter eggs, to decorate
Instructions
4 steps
- 1
Place the boiling water in a heatproof glass or jug. Sprinkle over the gelatine. Stir until gelatine completely dissolves.
- 2
Place the cream cheese, cream and sugar in a food processor. Process until smooth. Add the white chocolate and gelatine mixture. Process until smooth.
- 3
Balance the Easter egg halves over the holes of a muffin tray to secure. Spoon the cream cheese mixture evenly among the egg halves. Place in the fridge for 2 hours or until set.
120 min - 4
Drizzle the Easter egg halves with vanilla coffee syrup. Top with whipped cream. Decorate with hot cross bun pieces, macarons, chocolate and Easter eggs.
Progress
0 / 4 steps
