Hot Cross Bun Cheesecake

  • 40 minutes prep, 3-4 hours bake & fridge
  • 10
  • Experienced

Ingredients

Base:

  • 300g Plain Biscuits (we use Arnott’s Milk Arrowroot)
  • 150g Unsalted Butter, melted (plus extra to grease the tin)

 

Filling:

  • 150g Caster Sugar
  • 2 Big Heaped tbsp Cornflour
  • 600g Cream Cheese
  • 3 Eggs
  • 2 tsp Vanilla Extract
  • 3 Heaped tsp Mixed Spice
  • 100mL Whipping Cream
  • 200g Sultanas and Raisins
  • Zest of 1 Orange
  • Koko Black Hot Cross Bites
  • Koko Black Golden Apricot Bites

 

Topping:

  • 100g Koko Black White Chocolate Dotties
  • 40mL Cream
  • Koko Black Hot Cross Bites
  • Koko Black Golden Apricot Bites

Method

  1. Pre-heat your oven to 180 degrees Celsius. Butter the inside and bottom of your spring form cake tin
  2. Mix the crushed biscuits with your melted butter, then tip into the tin and push down firmly. Bake for 10 minutes, then leave to cool while you make the filling
  3. Separate 2 of the eggs and whisk the whites until soft peaks form, set aside. Sift together your caster sugar and cornflour into a big bowl then add the cream cheese and beat together until smooth. Add the vanilla extract, mixed spice, remaining whole egg and two egg yolks and mix again. Whilst still beating, slowly add your whipping cream until it stiffens slightly, then stop (takes about 10 seconds).
  4. Add your orange zest, sultanas, raisins and ¼ cup each of Koko Black Hot Cross Bites and Koko Black Golden Apricot Bites. Spoon a bit of your egg whites into the creamy mix, stir, then add the rest and fold in gently to avoid knocking all the air out
  5. Pour into your cake tin and smooth the top. Give the tin a couple of hard taps on the worktop to help it settle, then bake in the centre of the oven for about an hour. It’s done when the centre still has a bit of wobble, but a skewer comes out clean when inserted into the middle.
  6. Once cooked, leave the cheesecake to cool for about two hours before removing from the tin. 
  7. To make a ganache topping, melt the Koko Black White Chocolate Dotties in a microwave in 20 second spurts, stirring until between each period until fully melted and combined. Leave to cool for five minutes and mix with your cream.
  8. To decorate, drizzle the cheesecake with the white chocolate ganache and top with additional Koko Black Hot Cross Bites and Koko Black Golden Apricot Bites