Cheese cake Easter eggs

6-8 eggs

Ingredients

250 g (1 tub) smooth cream cheese

198 g (½ tin) condensed milk

30 ml (2 T) fresh lemon juice

5 ml (1 t) vanilla essence

100 ml (6 T + 2 T) granadilla pulp

8 hard white bought Easter eggs with chocolate inside

Method

1. Empty cream cheese into mixing bowl and whip with electric whisk till soft.
2. Add condensed milk and whisk again till mixed well.
3. Add lemon juice and whisk again. Mixture should start getting firm. If it doesn’t firm, add some more lemon juice.
4. Stir vanilla essence into the mixture and put it in the fridge.
5. Cut off tops of Easter eggs with sharp serrated knife. Save tops.
6. Pour cheese cake mixture into Easter eggs and let it set in the fridge. Take out and scoop a bit of top of the filling out.
7. Spoon some granadilla pulp into the egg to make it look like a proper egg.
8. Replace top and serve.