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Hot cross bun cheesecakes

Hot cross bun cheesecakes

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A star rating of 3.8 out of 5.5 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • plus chilling
  • Easy
  • Serves 6

A creamy dessert that tastes exactly like your favourite Easter bake - the hot cross bun. Top with orange zest, juice and a drizzle of icing for the characteristic cross

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal533
fat31g
saturates19g
carbs55g
sugars44g
fibre1g
protein7g
salt0.9g
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Ingredients

For the base

  • 150g ginger biscuits
  • 25g sultanas
  • 25g mixed peel
  • 50g butter
  • ½ tsp cinnamon

For the cheesecake filling

  • 280g pack cream cheese
  • 25g caster sugar
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • 100g mascarpone
  • 2 eggs , lightly beaten

For the decoration

  • 150g icing sugar
  • ½ orange , zest and juice

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Butter 6 x 150ml capacity ramekins. Place the ginger biscuits in a food processor and blitz until chopped into very small pieces then add the sultanas and mixed peel and blitz again just once or twice to combine.

  • STEP 2

    Melt the butter in a pan, then mix in the cinnamon followed by the biscuit mixture. Divide equally between the ramekins, so the base of each is covered with a layer about 1cm thick. Press down a little with the back of a teaspoon then bake them on a tray in the oven for 10 mins until crisp and golden. Leave to cool, then turn oven down to 150C/130C fan /gas 2.

  • STEP 3

    Whisk together all the cheesecake filling ingredients until smooth. Place the ramekins on a baking tray and pour some mixture into each one, filling to about 1cm below the rim. Carefully slide them into the oven and cook for 25-30 mins until just set. The mixture should still be ever so slightly wobbly when gently tapped. Don’t worry if it dips a little or cracks. Remove from the oven and leave to cool completely before covering with cling film and putting in the fridge. You can make to this point up to 2 days ahead.

  • STEP 4

    To make the decoration, place the icing sugar into a large bowl and add enough orange juice to make a stiff paste. Transfer to a disposable piping bag and snip off the end. Run a small knife around the edge of the cheesecakes and turn them out onto a board so that the biscuit layer is facing upwards. Use the orange icing mixture to pipe a cross on the top of each one then use a cake slice or palette knife to place onto plates then sprinkle with the orange zest before serving.

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Overall rating

A star rating of 3.8 out of 5.5 ratings
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