Hot Cross Bun Cheesecake
Hot Cross Bun Cheesecake
8 Serves 20 minutes 6 hours chilling
Ingredients:
8 hot cross buns, halved
380g cream cheese, softened
⅓ cup caster sugar 2
tbsp lemon juice
½ tsp vanilla extract
2 cups thickened cream, whipped
1 (125g) punnet raspberries, plus extra to decorate
Mini chocolate eggs, to decorate
Mixed berry coulis, to serve
Method:
- Line the base and sides of a 20cm round springform cake tin with baking paper. Arrange the bun bottoms on the base of the tin and top with the raspberries.
- In a large bowl, beat the cream cheese and sugar until smooth. Add the lemon juice and vanilla extract and beat until combined. Fold through the whipped cream.
- Pour the cream cheese mixture over the raspberries then smooth out with a palette knife. Place the tops of the hot cross buns on top of the cream cheese layer, then gently press down.
- Refrigerate for a minimum of 6 hours or until the cheesecake has set.
- To serve, remove the cheesecake to a serving platter.
Decorate with mini chocolate eggs and extra raspberries, and
serve with mixed berry coulis.