Hot Cross Baked Cheesecake

I have totally got my baking mojo on at the moment!  In addition to my being a writer and recipe creator for Great Food Magazine I’m also a food writer for Domestic Sluttery, and so when we were asked to get our thinking caps on for Easter recipes (that weren’t hot cross buns) this is what I came up with.

I normally only make cheesecakes that you just leave to set in the fridge but my baking confidence has really been boosted recently thanks to a series of awesome successes that I’ve made from my Bread Revolution baking book.  Now I know you’re not meant to mess around experimenting with baking as it’s more of a science and you really should follow a tried and tested recipe but I can’t help myself.  I wanted a cheesecake that despite being made from really rich ingredients actually felt silky, light and fluffy in the mouth but still had,well, a bit of balls behind it if you know what I mean?  I had a look online for recipes but nothing really lit my fire so I threw caution to the wind, bought a selection of creams and soft cheeses and made it up as I went, bit of a risk as I only had enough ingredients to do it once but no guts no glory right?

It was a really anxious wait as the cake needed to cool for a couple of hours before releasing it from its tin.  I could only do this once after all, and if it collapsed I would have cried, and Glen would have found me sobbing over a collapsed cake and would have said something along the lines of “it’s only a cake”, and I would have thrown the floppy cake of sadness at him.  Luckily he actually found me crying tears of joy as I stood in the kitchen, holding the freshly released cake tin aloft and pointing proudly at my masterpiece, “it’s only a cake” he said, harumph.  “But its not only a cake its a Hot Cross Baked Bloody Cheesecake!” I shouted triumphantly still waving my empty cake tin as if it were an Oscar, nothing was going to piss on my cake bonfire.  Then I realised something…

I had lost the natural light and so the cake needed to go back in the fridge overnight so I could photograph it first thing in the morning.  This meant that I didn’t yet know what the inside was like, it could be an awful scrambled eggy mess for all I knew.  I had a large rum to steady my nerves that night before bed.

First thing the next morning I headed to the fridge, took out my cake and carefully sliced a triangle out.  Looked good so far, but how did it taste? AWESOME! Tears of joy! I quickly took a couple of shots of the inside of the cheesecake then celebrated with a very triumphant Hot Cross Baked Bloody Cheesecake Breakfast!

EAT ME!

So if you fancy trying something a bit different this Easter then my recipe is here.  Have a look around the site though there are loads of kickass recipes there and lovely things to fill your home with too!

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4 thoughts on “Hot Cross Baked Cheesecake

  1. sarahsfoodieblog says:

    I am much the same when a baking experiment goes wrong…..I normally throw my wooden spoon down in a strop whilst my other half looks on and laughs!! Glad this one was a success, it looks fab!

  2. riponia says:

    I tried this one and it got very well received, so many thanks for that. I also found a use for a bottle of sticky stuff found at the back of the drink cupboard from a Xmas long ago – cinnamon liqueur. Not exactly drinkable but great for steeping the raisins. The one thing I’d say about the recipe is that I can’t see the need to bake the biscuit base separately – it ended up tasting a bit over baked.

  3. HazyP says:

    Glad you liked it! The biscuit base gets baked first as otherwise it becomes soggy when baked together, the baking creates a seal so you get a nice hard but crumbly base. If it seemed over baked perhaps the biscuits were broken up a bit too finely or pressed in too hard? If you do this then the base will be more like one hard layer and would seem over baked?

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