Ingredients
6-pack fruitless hot cross buns (450g)
½ x 250g packet Butternut Snap cookie
¼ cup sultanas
50g unsalted butter, melted
Icing sugar mixture, to decorate
Whipped cream and fresh raspberries, to serve
FILLING
2 x 250g blocks Philadelphia cream cheese, chopped, at room temperature
½ cup brown sugar, firmly packed
2 teaspoons vanilla extract
½ teaspoon mixed spice
250g tub sour cream
4 eggs
Method
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Grease a 23cm springform pan (base measures 22cm). Place a sheet of baking paper over base of pan. Lock in side. Line side with baking paper.
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Cut buns horizontally in half. Reserve tops.
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Tear three of the bases into large pieces, reserving remaining bases for another use. Place in a food processor with cookies and sultanas. Process into crumbs. Add butter. Process until combined. Press over base of prepared pan. Place on an oven tray.
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To make filling, beat cream cheese, sugar, vanilla and mixed spice in a large bowl of an electric mixer until smooth. Beat in sour cream. Then beat in eggs, one at a time, until just combined. (Don’t over-beat.) Pour over base. Arrange reserved bun tops around the edge.
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Cook in a slow oven (150C) for about 1 hour, or until filling is just set. Cheesecake should have a slight wobble in the centre. Turn off oven. Cool cheesecake in oven with door 10cm ajar, for 1 hour. Remove. Cool to room temperature. Refrigerate, covered, overnight.
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To serve, remove side of pan. Slide cheesecake onto a serving plate. Lightly dust with sifted sugar. Serve with whipped cream and raspberries.
TIP! If using a planetary stand mixer, use the paddle attachment to make the filling. Try replacing fruitless buns with traditional fruit or chocolate buns. Cheesecake can be made up to two days ahead.
