Recipes

#SharingSeries: Hot Cross Bun Cheesecake with Orange & Pistachio Crunch

Why only have a hot cross bun for breakfast over Easter when you can have it for dessert too?  Two of my favourite things combined in one – hot cross buns + cheesecake… delicious!  Add chocolate, fresh berries and any other sweet treats that take your fancy to this sharing dessert board of dreams.

Pair this with a Baileys Bottled Milk Punch and you’re in for a treat…

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

For the decoration:

1 orange

100g green pistachio

Method:

  1. Heat oven to 180C/160C fan/gas 4. Butter a 20cm cake tin.
  2. 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.
  3. Melt the butter in a pan, then mix in the cinnamon followed by the biscuit mixture.
  4. Add to the cake tin, press down a little with the back of a teaspoon then bake on a tray in the oven for 10 mins until crisp and golden.
  5. Leave to cool, then turn oven down to 150C/130C fan /gas 2.
  6. Whisk together all the cheesecake filling ingredients until smooth.
  7. Pour the mixture into the tin. Carefully slide it 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.
  8. 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.
  9. To make the decoration simply roast the pistachio in the oven, once cooled chop finely with a knife, sprinkle on the cheesecake with plenty of fresh orange zest.
  10. Serve on a gorgeous cake stand.

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