Rodda’s Cornish Clotted Cream Cheesecake Filled Easter Eggs
A great family dessert for Easter
We’ve created some great bakes and delicious dishes that are perfect for Easter celebrations. This delicious dessert is simple to make and can be decorated in fruity or fun ways!
10 ingredients
Prep 5 mins
Cooking 2 hours in the fridge
Serves 3-4 people
No comments
Ingredients
- 2-3 small Easter eggs (half per serving)
- 100g full-fat cream cheese
- 113g Rodda’s Cornish clotted cream
- 150g icing sugar
- 1 tsp of vanilla extract
- To decorate:
- Mixed berries
- Lemon curd
- Grated chocolate
- Selection of mini Easter eggs
- Chocolate bunnies
Method
- Use a sharp knife (we warmed ours under hot water) to prise the two halves of your Easter egg apart. Put to the side for later
- In a large bowl beat together Rodda’s clotted cream, vanilla extract, and cream cheese for 2 minutes until combined. You can use a stand mix or hand beat
- Sift in the icing sugar into the mix and beat again, slowly at first then on a higher speed for an additional 2 minutes until thickened (it will still be quite soft)
- Add additional flavourings if you would like to flavour your clotted cream cheese filling, such as a handful of berries, 1-2 tablespoons of lemon juice, chocolate shavings or a large spoonful of lemon curd and beat again for 30 seconds to combine
- Spoon into Easter egg halves and pop in the fridge to set for a minimum of 2 hours
- Once set, decorate with your choice of toppings and serve
Comments (0)
There are no comments. Use the form and start the conversation.