Hot Cross Buns Frozen Cheesecake

If you’ve ever tried a Hot Cross Bun ice cream sandwich, this is just a large version of it.

From Sugar Et Al
The base and the top are the buns. Sandwiched between them is a filling of cream cheese, chocolate ice cream, berries and pieces of hot cross buns.To make it bright and fun, of course we need to top them with chocolate eggs. And that’s it! The perfect centrepiece for your Dinner Table with barely any effort.

[post_ads_2]
Notes:

• This will work with any flavour of hot cross bun or ice cream so go ahead, have fun with your choices
• I use my old, trusted springform pan for such recipes so I never feel the need to line the insides with cling wrap. If you are not confident, first line the base and sides with cling film before making the base. It will ensure easier removal of the cheesecake.
• This is an easy recipe but the most important step is to ensure,you take the cheesecake out mid way while freezing just before it is about to set. Otherwise the bun tops will sink into the mixture and won’t have the look (they will still taste delicious though)!

Ingredients
Makes a 19 cm round cheesecake

• 6-7  Chocolate Chip Hot Cross Buns (I bought mine from Bakers Delight)
• 2 tbsp castor sugar (or to your taste)
• 500 g cream cheese (2 tubs), room temperature
• 500 ml chocolate ice-cream, softened (store bought)
• 1 punnet fresh raspberries
• chocolate sauce, to drizzle
• chocolate eggs, to decorate,

[post_ads_2]

Instructions

• Split 5 hot cross buns in half horizontally. Tear the other buns into small pieces.
• Line the base of a 19 cm springform pan with the bottom half of the buns. If there are gaps in between, fill them up with small pieces of buns to ensure the base is covered completely.
• Beat the cream cheese and sugar in a large bowl with a mixer or a whisk until well blended. Add the ice cream and mix well.  Fold in the torn hot cross buns pieces and the raspberries (leaving a few for decoration). Pour the mixture onto the prepared springform pan.  Place in the freezer for 1 hour -1.5 hours. The cheesecake should have solidified slightly but not set.  Remove from freezer and top with the top half of the hot cross buns. Press down slightly so they  snugly fit in. Freeze for at least 6 hours, preferably overnight.
• Remove from freezer 30 minutes before serving. Drizzle with chocolate sauce, Top with fresh raspberries and chocolate eggs. Slice and enjoy!