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Hot cross bun and rhubarb cheesecake
Hot cross bun and rhubarb cheesecake
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Prep Time:
45 minutes
Cook Time:
10 minutes
Total Time:
55 minutes
Elevate Easter with a modern twist on hot cross buns: a tangy rhubarb cheesecake.
Ingredients:
  • 180g rhubarb
  • 55g caster sugar
  • 2.50 gm ground cinnamon
  • 6 Apple & Cinnamon Hot Cross Buns, split, toasted
  • 3.00 gm gelatine powder
  • 250g cream cheese, softened
  • 397g can sweetened condensed milk
  • Icing sugar, to dust
Instructions:
  • In a medium saucepan over medium heat, merge the rhubarb, sugar, cinnamon, and 1 tablespoon of water. Stir occasionally and cook for 8-10 minutes until the rhubarb softens. Take the saucepan off the heat and let it cool for 20 minutes.
  • Grease and line a 20cm round springform pan with baking paper. Cut hot cross bun bases in half and place them, cut-side up, on the base of the pan.
  • In a heatproof jug, pour 1 tablespoon of cold water and sprinkle gelatine over it. Place the jug in a saucepan of simmering water and stir for 2 minutes until gelatine dissolves. Let it cool for 5 minutes.
  • In a bowl, beat the cream cheese with an electric mixer until smooth. Mix in the condensed milk until smooth. Add the gelatine mixture and combine well by beating.
  • Spread the creamy cheese mixture over the hot cross bun base in the pan. Add the rhubarb mixture and carefully swirl with a skewer for a marbled effect. Place the hot cross bun tops, cut-side down on top. Chill in the fridge for 6 hours or overnight until firm. Serve on a plate and sprinkle with icing sugar before serving.

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