Hot Cross Cheesecake

Hot Cross Easter Cheesecake

This is a creamy treat, with a subtle hint of hot cross bun flavours.  It’s ideal to make for a family Easter lunch celebration, as you need to make it in advance, so on the day, you just need to take it out of the tin and decorate it.    


Serves 8

  • 50g sultanas
  • Zest and juice of 1 orange
  • 25g almond biscotti, or almond biscuits
  • 100g digestive biscuits
  • 25g butter, melted, plus extra to grease the tin
  • 300g full-fat soft cream cheese
  • 75g icing sugar
  • 250g mascarpone
  • 1 teaspoon ground mixed spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 100ml double cream

For the topping:

  • 1 teaspoon cocoa
  • 1 teaspoon cinnamon
  • 50g white chocolate

You will also need a 20 cm springform tin, lined with baking parchment and lightly greased with melted butter.

Zest the orange and set the zest aside, then squeeze 2 tablespoons of juice from the orange into a small bowl.  Add the sultanas, stir, and leave for at least 30 minutes so that the sultanas plump up.

Put the two types of biscuit into a food processor and whizz until they resemble crumbs.  Alternatively, put the biscuits into a plastic bag and give them a good bashing.  Mix in the melted butter, then tip into the prepared tin and smooth flat with a spoon.  Put the tin in the fridge for at last 30 minutes to chill.

Put the mascarpone and cream cheese into a bowl and sieve over the icing sugar.  Mix well with a hand whisk, then add the spices and whisk again, before adding the double cream.  Whisk well until the mixture is really smooth, then add the sultanas, the juice that they’ve been soaking in and the orange zest.  Stir well until combined, then pour into the tin and smooth the top of the cheesecake.

Put this into the fridge to set, at least for 4 hours, but ideally, leave it overnight to set really well.  

Once it’s set, gently take the cheesecake out of the tin, and put it on a serving plate.  

Melt the white chocolate in a bowl over a pan of gently simmering water, or alternatively melt it carefully in the microwave.   Stir the cocoa and cinnamon together and dust this generously over the top of the cheesecake.  Put the white chocolate into a piping bag and pipe a cross across the top of the cheesecake.  Put back into the fridge for 30 minutes until the chocolate is set firm.

Have a Happy Easter everyone!

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