Preparation time is 20minutes
Total time is 20minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
12
- 8 traditional mini hot cross buns
- 1/2 cup thickened cream
- 2tablespoons icing sugar mixture
- 225grams Woolworths cream cheese , softened
- 180grams white cooking chocolate, melted, cooled slightly
- 250grams raspberries
- 50grams dark chocolate, melted
Description
Leftover hot cross buns this Easter? Try turning them into this soft, creamy, decadent cheesecake loaf, which embraces all the fruity flavours of the buns with a soft vanilla cheesecake filling.
Instruction tip
Swap tip:Use up any leftover Easter chocolate in this recipe.
Method
Step 1 of 4
Grease and line a 7cm-deep, 11x21cm (base) loaf pan with baking paper, extending paper above edge on all sides. Using a knife, cut buns in half horizontally. Line base of prepared pan with bun bases, pressing and trimming to fit, if necessary.
Step 2 of 4
Using an electric stand mixer, beat cream until soft peaks form. Set aside. Place icing sugar and cream cheese in a large separate bowl. Beat until well combined. Add white chocolate to cream-cheese mixture and beat until well combined. Add half of the whipped cream to cream-cheese mixture and, using a rubber spatula, fold until partially combined. Fold in remaining cream until well combined.
Step 3 of 4
Spoon mixture over buns in pan. Smooth top. Tear one-third of the raspberries in half. Gently press torn raspberries into the mixture. Smooth top. Place bun lids on top, pressing down gently to secure. Chill overnight or until set.
Step 4 of 4
Remove loaf from pan and transfer to a board. Drizzle with dark chocolate. Top with remaining raspberries. Serve.
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