Get ready for Easter with this Hot Cross Bun Custard Cheesecake recipe

An inspired way to make the most of hot cross buns this Easter.

An inspired way to make the most of hot cross buns this Easter.

Serves: 8-10

Prep & Cook: 1 hour, 30 mins


  • 6 hot cross buns


  • 2 x 250g blocks cream cheese, chopped, at room temperature
  • ½ cup caster sugar
  • 2 tsps vanilla extract
  • 3 eggs
  • 300ml tub thickened cream
  • ¼ cup custard powder
  • ½ tsp ground nutmeg


  • ¹⁄³ cup honey
  • ¹⁄³ cup lemon juice


1. Invert base of a 23cm round springform pan (base measures 22cm). Grease and line base and side with baking paper, extending paper 2cm above pan edge.

2. Cut each hot cross bun horizontally into 3 slices. Set aside bun tops. Coarsely chop remaining bun slices. Sprinkle into prepared pan and lightly press to cover base.

3. To make filling, process cream cheese, sugar and vanilla in a food processor until smooth. Add eggs, one at a time, processing until combined. Add cream, custard powder and nutmeg. Process until smooth.

4. Pour filling over base. Arrange reserved bun tops, cross-side up, over filling. Place pan on an oven tray.

5.Cook in a moderately slow oven (160C) for about 45 minutes, or until top is light golden and filling is just set. Cheesecake should have a slight wobble. Turn off oven. Leave in oven for 30 minutes with door ajar.

6. Meanwhile, make syrup. Stir honey and juice in a small saucepan over a low heat until combined. Bring to boil. Gently boil for about 3 minutes, or until reduced to about ½ cup. Remove. Cool to room temperature.

7. Serve warm cheesecake with syrup.

TIP: Cheesecake can be served warm or chilled. To serve chilled, bake it the day before required and refrigerate, covered, in pan until ready to serve.

Related stories