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
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
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.
Cut buns horizontally in half. Reserve tops.
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.
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.
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.
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.