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Double choc hot cross bun cheesecake recipe
Double choc hot cross bun cheesecake recipe
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Vanilla cheesecake cob adorned with choc-chip hot cross bun crust, white chocolate Easter eggs, and homemade toffee.
Ingredients:
  • 9-pack mini choc-chip hot cross buns
  • 62.50 gm boiling water
  • 9.00 gm gelatine powder
  • 500g cream cheese, chopped, softened
  • 141.90 gm caster sugar
  • 100g white chocolate, grated
  • 300ml thickened cream
  • Whipped cream, to serve
  • Roughly chopped white chocolate mini solid eggs, to serve
  • 107.50 gm caster sugar
  • 125.00 gm warm water
Instructions:
  • Prepare a 20cm round springform pan by greasing the base and lining both the base and sides with baking paper.
  • Slice off the top of each bun to make a 1cm-thick layer. Line the sides of the pan with the bun tops facing outwards. Slice half of the remaining buns into 1cm-thick slices and use them to cover the base of the pan, trimming them to fit as needed. Discard the leftover bun pieces.
  • Pour boiling water into a small heatproof jug. Sprinkle gelatine on top and stir until it dissolves. Let it cool for 5 minutes.
  • In an electric mixer, whip cream cheese, sugar, and vanilla until fluffy. Mix in chocolate. Gradually add cream, beating until slightly thickened. While mixer is on, slowly incorporate gelatin mixture until just combined. Pour into pan and gently tap to settle. Chill for 6 hours until firm.
  • Prepare the tray by lining it with baking paper. In a small saucepan over medium heat, combine sugar and water. Cook and stir for 5 minutes until the sugar is dissolved. Let it come to a boil, then allow it to boil for 8 to 10 minutes until it turns golden, ensuring no stirring is done. Brush down the sides of the pan with cold water if sugar crystals start to form. With speed, pour the toffee onto the tray. Let it stand for 15 minutes until it sets. Break the toffee into shards.
  • Transfer the cheesecake to a serving plate. Garnish with whipped cream, toffee, and chopped mini eggs. Serve promptly.

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