An inspired way to make the most of hot cross buns this Easter.
Serves: 8-10
Prep & Cook: 1 hour, 30 mins
Ingredients
- 6 hot cross buns
FILLING
- 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
SYRUP
- ¹⁄³ cup honey
- ¹⁄³ cup lemon juice
Method
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.
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