This Easter cheesecake recipe tastes exactly like a hot cross bun

Name: This Easter cheesecake recipe tastes exactly like a hot cross bun
Prep time: 35 min
Cook time: 2 h 15 min
Total time: 2 h 50 min
Yield: 12
Ingredients: 100 g unsalted butter, melted, plus extra for greasing; 225 g digestive biscuits; 125 g raisins; 50 g candied peel; Zest of 1 lemon; Zest and juice of 1 orange; 850 g ricotta, at room temperature; 450 g cream cheese, at room temperature; 200 g caster sugar; 3 tbsp. plain flour; 3 tsp. mixed spice; 1/2 tsp. ground cinnamon; 3 large eggs, at room temperature; 200 g granulated sugar; 2 oranges, thinly sliced (pips discarded); 200 mL double cream; Edible gold leaf

The perfect dessert to finish off your Easter lunch.

By The Good Housekeeping Cookery TeamUpdated: 08 April 2025

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Good Housekeeping UK

This cheesecake is inspired by Italian versions made with ricotta, which gives this dessert a lovely light texture. We’ve infused ours with the flavours of hot cross buns for an extra Good Friday treat – but it’s delicious at any time of year!

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Yields:

Prep Time:

35 mins

Cook Time:

2 hrs 15 mins

Total Time:

2 hrs 50 mins

Cal/Serv:

560

Ingredients

100 g
unsalted butter, melted, plus extra for greasing
225 g
digestive biscuits
125 g
raisins
50 g
candied peel
Zest of 1 lemon
Zest and juice of 1 orange
850 g
ricotta, at room temperature
450 g
cream cheese, at room temperature
200 g
caster sugar
3 Tbsp.
plain flour
3 tsp.
mixed spice
1/2 tsp.
ground cinnamon
3
large eggs, at room temperature

to decorate, optional

200 g
granulated sugar
2
oranges, thinly sliced (pips discarded)
200 ml
double cream
Edible gold leaf

Directions

1. Step 1
  Preheat oven to 160°C (140°C fan) mark 3. Put a roasting tray with hot water in the bottom of the oven to create a steamy atmosphere. Remove the bottom of a 23cm springform cake tin, cover with baking parchment (allowing an overhang) and clip back into the cake tin. Grease the base and sides of tin with a little butter. In a food processor, whiz the digestive biscuits into crumbs, then add melted butter. Press crumb mixture into the base of the tin. Put in the freezer while you make the filling.
2. Step 2
  In a blender or food processor, purée raisins, peel, lemon zest, orange zest and juice; set aside. In a food processor, whiz the ricotta until smooth, then add the cream cheese and raisin purée, pulsing to combine. Add the caster sugar, flour, spices and eggs for a final blitz, so the mixture is smooth and creamy.
3. Step 3
  Pour cheesecake mixture into prepared tin and put on to a baking tray. Bake in the lower half of the oven, just above the roasting tray, for about 1hr 20min-1hr 25min until golden brown and set with a slight wobble. Turn oven off and let cheesecake cool in the oven for 30min before removing and cooling on a wire rack. Transfer to the fridge to set overnight.
4. Step 4
  For the decoration, gently dissolve sugar in 425ml water in a wide pan. Bring to the boil, add orange slices in 1 layer and boil for 10min (turn carefully once). Turn heat down and simmer for 30min, turning slices occasionally, until oranges are translucent and sugar is syrupy. Transfer to a baking sheet lined with baking parchment to cool.
5. Step 5
  To serve, carefully remove cheesecake from tin. Whip cream until soft peaks form. Pile on to the cheesecake and decorate with orange slices and flakes of edible gold leaf, if you like.