Sweet Recipe Idea: Mini Cheesecakes Served in Egg Shells

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These mini cheesecakes served in egg shells are the perfect springtime treat. Not only are they incredibly delicious, the recipe is so simple to follow. Plus, your guests will be delighted by the presentation. How adorable are they?!

(Image: Thalia Ho)

Things You'll Need

  • 12 large eggs
  • 1 teaspoon sea salt
  • 1 cup shortbread biscuits, crushed
  • 2 tablespoons unsalted butter, melted
  • 250 grams / 8.8 ounces cream cheese, room temperature
  • 1/2 cup / 100 grams / 3.5 ounces confectioners' (icing) sugar, sifted
  • 2 teaspoons vanilla bean extract
  • 1 teaspoon lemon zest
  • 1 cup / 240 millilitres / 8.1 ounces heavy cream
  • 1/4 cup / 80 grams / 2.8 ounces lemon curd
  • Sprinkle of nutmeg or cinnamon

Step 1: Prepare Your Ingredients

Begin by setting out all the ingredients that you will need.

(Image: Thalia Ho)

Step 2: Crack and Clean the Egg Shells

Carefully crack open a hole about 1/4 off the top of the egg shell. Pour out the contents and set them aside.

Rinse the egg shell thoroughly under warm water, using your fingers to pull out the filmy white part from inside the shell.

Place the egg shells in a bowl of boiling water with the sea salt and let sit for 15 minutes to sterilize.

(Image: Thalia Ho)

Step 3: Dry the Egg Shells

Place the sterilized egg shells with the hole side down on a paper towel. Set aside to dry.

(Image: Thalia Ho)

Step 4: Make the Shortbread Base

To make the shortbread base, place the crushed shortbread biscuits and melted butter in a small bowl. Rub together using your fingers or mix with a spoon until the crumbs are fully coated and moist.

(Image: Thalia Ho)

Step 5: Make the Cheesecake Filling

To make the cheesecake filling, place the cream cheese and confectioners’ sugar in a medium sized bowl. Whisk well to combine until completely smooth.

(Image: Thalia Ho)

Add in the vanilla bean extract and lemon zest and whisk to combine. Set the bowl aside.

(Image: Thalia Ho)

Step 6: Whisk the Cream

Using a stand mixer fitted with the whisk attachment, or with a hand held electric whisk, whisk the heavy cream until soft peaks form.

Then using a spatula, gently fold half the whipped cream into the cream cheese mixture to loosen. Fold in the remaining half of whipped cream.

(Image: Thalia Ho)

Step 7: Assemble the Cheesecake Eggs

Place the egg shells hole side up in an egg carton or tray. Using a teaspoon, evenly fill each egg shell with the shortbread crumb base.

(Image: Thalia Ho)

Then either using a teaspoon or piping bag, divide the cheesecake mixture evenly among the egg shells, on top the shortbread crumb.

(Image: Thalia Ho)

Finally, add a teaspoon of lemon curd or marmalade onto the top of the cheesecake for the egg yolk.

(Image: Thalia Ho)

At this point, you can also add a sprinkle of nutmeg or cinnamon on top of the 'yolk' to look like pepper.

(Image: Thalia Ho)

Step 8: Serve

Serve the cheesecake eggs chilled. You can also serve them with extra shortbread fingers to dip. They are best eaten on the day of making.

(Image: Thalia Ho)

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