- 150 g cream cheese
- 30 g icing sugar
- 125 g thickened cream
- 1/2 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 passionfruit
- 1 tbsp apricot jam
- 15 g unsalted butter
- 8-12 easter eggs, hollow chocolate easter eggs - approx 6cm tall
1h 0minPreparation 1h 0minBaking/Cooking
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Remove the top of the chocolate eggs with a knife. If you dip the top of the knife in hot water you will get a smoother finish and less likely to crack the chocolate. Use chocolate eggs straight from the fridge then return to fridge to keep cold whilest making the cheesecake filling
Insert Butterfly and add cream to TM Bowl. Whip on Speed 3.5 for 10-30 seconds. Be careful not to overwhip.
Remove from bowl and set aside.
Clean and dry bowl
Add Cream Cheese, Icing Sugar, Lemon Juice and Vanilla Extract to TM Bowl and mix on Speed 6 for 30 Seconds.
Scrape down sides of TM Bowl and repeat if needed. Mixture should be smooth and fluffy.
Return whipped cream to the TM Bowl and combine on Speed 4 for 10 Seconds. Mixture should be combined and a smooth consistency.
Place Cheesecake mixture into a piping bag (or ziplock bag and cut a small hole in one bottom corner).
Pipe mixture into chilled chocolate eggs. Do not overfill.
Return Cheesecake filled eggs to the fridge
Strain passionfruit pulp to remove the seeds.
Add to TM Bowl with Apricot Jam and Butter. Cook for 3 minutes, 50 degrees, speed 1.
If your jam is chunky you might want to strain before placing in fridge to chill and thicken slightly.
Using a small spoon, scoop out a small hole in the middle of each cheesecake egg (no more then 1 cm deep and wide).
Fill each hole with the chilled passionfruit sauce.
Return completed eggs to the fridge to chill for a minium of 30 minutes before serving.
This recipe has been adpated to the Thermomix method. Orginal recipe from Raspberri Cupcakes //www.raspberricupcakes.com/search?q=cheesecake+eggs
If you use raw sugar instead of icing sugar be sure to make sure that the sugar is properly milled into a fine powder.
If you want to make a bigger batch just double or triple the recipe. I made 54 eggs and did two batches of mixture. The first batch I doubled then tripled the second batch.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Passion Mango "Boost Juice style smoothie"
- Lemon and Passionfruit Curd
- Passionfruit apple jam
- Passionfruit Yogurt cake
- A Passionate Crush
- Mum’s Boiled Passionfruit Fruit Cake
- Passionfruit Jelly cakes with Vanilla Custard Cream filling
- Passionfruit and coconut cake
- Variation Passionfruit Curd
- Coconut Panna Cotta with tropical salsa
- Easy Passionfruit Curd (Lower Carb)
- One Jar Passionfruit Butter