Bun and cheese reimagined into a decadent easter dessert you are sure to enjoy! Ingredients
Crust •340g Easter bun (sliced and cubed) •3 tbsp butter (unsalted, melted) •2 tbsp sugar •1/2 tsp nutmeg (freshly grated or powder) •1/2 tsp cinnamon (freshly grated or powder) •1 tsp grapefruit zest (or any fresh citric fruit) Cheesecake filing •500g cream cheese (room temperature) •170g Greek yogurt (room temperature) •1 cup granulated sugar •2 eggs (beaten) •2 tbsp grapefruit juice (or any fresh citrus) •1/2 tsp salt •1 tsp vanilla concentrate •2 tsp cornstarch Instructions •Pre-heat oven to 350°F. •Grease a 7-inch springform pan and set aside. •Toast bun cubes for 15-20 minutes until crunchy •Crush bun cubes in a food processor, add butter and sugar and stir to combine. •Pour the bun crumbs mixture into the prepared springform pan. Use the back of a spoon to press the crumbs firmly to form a crust. •Bake for 10 minutes and set aside to cool slightly. Reduce the oven temperature to 300°F. •Too a medium mixing bowl, add cream cheese and yogurt and mix using a hand held mixer on medium speed (2). Then add the sugar, followed by the cornstarch and vanilla concentrate. •Add the eggs one at a time on low speed(1), followed by the grapefruit juice. Scrape down the sides of the bowl and ensure all ingredients are fully integrated. •Pour one cup of warm water in a small sauce pan and set it to the side in the oven. Pour the batter over the baked crust and bake for 70-80 minutes until set. •Remove cheesecake from the oven and let cool for 30-40 minutes, then run a knife around the edge of the cake but do not remove. •Refrigerate cheesecake overnight or at least for 4 hours. Top with your favorite compote or lightly dust with powdered sugar enjoy! ●Pro tip - the water will create steam in the oven and prevent the custard-based cheesecake from drying out. Should you try this or any of our previous recipes, tag us on Instagram @dutchpotchronicles and follow us on Twitter @DutchpotC Happy Cheffings!!!
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