Hot cross bun cheesecake recipe

Hot cross bun cheesecake

Celebrate Easter with this alternative, hot cross bun spin on a classic cheesecake. There's no buns involved, just sweet spices and raisins and the top is marked with a white chocolate cross.

Prep time: 40 minutes

Cook time: 80 minutes

Servings: 15 people

Preparation

To make the cheesecake, preheat the oven to gas 5, 190°C, fan 170°C and line the base and sides of a 23cm (9in) springform tin with nonstick baking paper.

Put the digestives into a bowl and use a rolling pin to crush them into fine crumbs. Pour over the butter and use a spoon to mix together until evenly combined. Tip the base mixture into the lined tin and use your hands to press into the base, pushing the mixture slightly up the sides of the tin. Bake in the oven for about 15 minutes, until darkened slightly. Remove from the oven and set aside for the moment. Reduce the heat to gas 3, 170°C, fan 150°C.

To make the filling, put the soft cheese, sugar, mixed spice, cinnamon and a large pinch of salt into a mixing bowl and use an electric mixer to beat together until smooth. Add the vanilla and eggs and mix until smooth. Add the soured cream and raisins and mix until combined.

Put the springform tin on a large piece of tin foil and fold up the sides, covering the join in the tin to prevent any water getting into the cheesecake during the next step.

Put the foil-covered tin into a large roasting tin. Pour the cheesecake batter into the springform tin, then pour boiling water into the roasting tin until it’s about halfway up the sides of the cheesecake. Put both tins in the oven and bake for about 1 hour 20-25 minutes, until the cheesecake is set around the edge but just a little wobbly in the middle. Turn the oven off and leave the cheesecake inside to cool in the oven for 1 hour.

Remove the tins from the oven, then remove the springform tin from the water and leave to cool at room temperature for 1 hour before transferring to the fridge for at least 4 hours before serving.

To decorate, lightly dust the cake with cocoa powder. Melt the chocolate in a heatproof bowl set over a pan of just simmering water. Put the chocolate into a piping bag with the tip cut off and pipe a cross on the top of the cake – the melted chocolate will spread out a little as you pipe.

The cheesecake can be kept in the fridge for up to 3 days.

 

Ingredients

225g (8oz) digestive biscuits
110g (4oz) unsalted butter, melted
840g (1 3/4lb) full-fat soft cheese
225g (8oz) caster sugar
2 tsp mixed spice
1 tsp ground cinnamon
1 tsp vanilla extract
4 eggs
250ml (8fl oz) soured cream
150g (5oz) raisins

To decorate
1 tbsp cocoa powder
75g (3oz) white chocolate, broken into pieces

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Ingredients

225g (8oz) digestive biscuits
110g (4oz) unsalted butter, melted
840g (1 3/4lb) full-fat soft cheese
225g (8oz) caster sugar
2 tsp mixed spice
1 tsp ground cinnamon
1 tsp vanilla extract
4 eggs
250ml (8fl oz) soured cream
150g (5oz) raisins

To decorate
1 tbsp cocoa powder
75g (3oz) white chocolate, broken into pieces

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Preparation

To make the cheesecake, preheat the oven to gas 5, 190°C, fan 170°C and line the base and sides of a 23cm (9in) springform tin with nonstick baking paper.

Put the digestives into a bowl and use a rolling pin to crush them into fine crumbs. Pour over the butter and use a spoon to mix together until evenly combined. Tip the base mixture into the lined tin and use your hands to press into the base, pushing the mixture slightly up the sides of the tin. Bake in the oven for about 15 minutes, until darkened slightly. Remove from the oven and set aside for the moment. Reduce the heat to gas 3, 170°C, fan 150°C.

To make the filling, put the soft cheese, sugar, mixed spice, cinnamon and a large pinch of salt into a mixing bowl and use an electric mixer to beat together until smooth. Add the vanilla and eggs and mix until smooth. Add the soured cream and raisins and mix until combined.

Put the springform tin on a large piece of tin foil and fold up the sides, covering the join in the tin to prevent any water getting into the cheesecake during the next step.

Put the foil-covered tin into a large roasting tin. Pour the cheesecake batter into the springform tin, then pour boiling water into the roasting tin until it’s about halfway up the sides of the cheesecake. Put both tins in the oven and bake for about 1 hour 20-25 minutes, until the cheesecake is set around the edge but just a little wobbly in the middle. Turn the oven off and leave the cheesecake inside to cool in the oven for 1 hour.

Remove the tins from the oven, then remove the springform tin from the water and leave to cool at room temperature for 1 hour before transferring to the fridge for at least 4 hours before serving.

To decorate, lightly dust the cake with cocoa powder. Melt the chocolate in a heatproof bowl set over a pan of just simmering water. Put the chocolate into a piping bag with the tip cut off and pipe a cross on the top of the cake – the melted chocolate will spread out a little as you pipe.

The cheesecake can be kept in the fridge for up to 3 days.