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?!
Prepare Your Ingredients
Begin by setting out all the ingredients that you will need.
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.
Dry the Egg Shells
Place the sterilized egg shells with the hole side down on a paper towel. Set aside to dry.
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.
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.
Add in the vanilla bean extract and lemon zest and whisk to combine. Set the bowl aside.
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.
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.
Then either using a teaspoon or piping bag, divide the cheesecake mixture evenly among the egg shells, on top the shortbread crumb.
Finally, add a teaspoon of lemon curd or marmalade onto the top of the cheesecake for the egg yolk.
At this point, you can also add a sprinkle of nutmeg or cinnamon on top of the 'yolk' to look like pepper.
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.
Thalia Ho is the self-taught baker, law student and author behind French-inspired food blog, butter and brioche, which chronicles her culinary explorations, sweet adventures and travels.