Hey guys! I’ve recently teamed up with Anathoth Farms to do a special giveaway for you all! I remember I received a jar of Anathoth’s Sweet Chilli Relish several years ago and it languished in my cupboard for several months without a glance before I decided to sample it. After I did, I was annoyed with myself for leaving it for so long. It was the kind of relish you want to put on everything! I’m a huge fan of making easy Ploughman’s style platters at home when I can’t be bothered to cook (which annoyingly happens more often than I’d like) & that relish was particularly good with cured and smoked meats. Definitely a memorable relish!
Anathoth recently teamed up with the amazingly talented blogger Iron Chef Shellie to create an Easter themed recipe – for White Chocolate Cheesecake Easter Eggs filled with Lemon Curd to create the egg ‘yolk’ which reminds me of one of my all-time favourite Easter treats, Cadbury Creme Eggs! I love this idea and think it would be so fun to serve to family and friends this Easter and would be a great to make with kids as well! If you don’t have access to Anathoth lemon curd, you can always try making some at home, although having pre-made curd definitely makes this dessert faster and easier to make.
Scroll down to enter the giveaway!
White Chocolate Cheesecake Easter Eggs with Lemon Curd
12 Hollow Easter Eggs
1 cup Anathoth Farm Lemon Curd
White Chocolate Cheesecake
50g white chocolate
170g cream cheese, softened
130g condensed milk
100ml thickened cream
1. To make the white chocolate cheesecake, place chocolate in a heatproof bowl, set over a saucepan of simmering water, making sure the water doesn’t touch the bowl. Set aside to cool to room temperature.
2. Meanwhile, in a food processor, blitz the milk, cream cheese and condensed milk until smooth. Add the chocolate and pulse to combine.
3. Whisk the cream by hand or with an electric mixer until stiff peaks form (careful not to over beat, else you will end up with butter). Gently fold the cream into the chocolate cheesecake mixture.
4. Fit a plain nozzle to a piping bag, and fill the piping bag with the white chocolate cheesecake mixture and set aside.
5. Unwrap the easter eggs and rest them in egg cups or shot glasses. Using a small paring knife, dip the blade in a cup of hot water for a few seconds, wipe dry with a tea towel and gently remove the top off the Easter eggs. Repeat until all tops have been removed.
6. Fill the hollow Easter eggs by piping in the white chocolate cheesecake filling right up to the edge of the eggs.
7. Fill another piping bag, fitted with a plain small nozzle with lemon curd. Pipe enough lemon curd over the white chocolate cheesecake mixture to form the egg yolk in your Easter eggs.
8. Chill the filled Easter eggs for at least 1 hour, allowing the cheesecake to set and then serve.
This is not a sponsored recipe, just a giveaway for CookingCrusade.com readers.
Now onto the giveaway!
What you’ll win in this prize pack, valued at $50.00 AUD
*2 Easter Egg ceramic cups with bunnies
*2 Chocolate easter eggs
*1 Piping bag
*1 Recipe for the home made chocolate easter eggs
Please note that this prize does not include the Anathoth lemon curd.
To enter, all you have to do is leave me a comment at the bottom of this post telling me what your favourite chocolatey Easter treat is and then enter your submission below.
Please note this giveaway is open to Australian entrants only!