Recipe may contain gluten, peanuts, tree nuts, milk and egg.
Out of raspberries? Any variety of berry (fresh or frozen) will work in this clever mash-up dessert. Sultanas are a great swap too!
9 hot cross buns
250g cream cheese, room temperature, chopped
70g (1/3 cup) caster sugar
125g Cadbury Caramilk chocolate, melted and cooled
125g fresh raspberries
140g (2/3 cup) caster sugar
80ml (1/3 cup) thickened cream
6 Method Steps
Step 1Preheat oven to 160C/140C fan forced. Grease a 7cm-deep, 20 x 10cm (base measurement) loaf pan. Line with baking paper, allowing paper to overhang all sides.
Step 2Cut the buns(9 hot cross buns) in half horizontally. Line the long sides of the pan with bun tops, cut-side inwards. Line the base with bun tops, cut-side up. Place a bun base at each end of the pan.
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Step 3Use electric beaters to beat cream cheese (250g cream cheese, room temperature, chopped) and sugar (70g (1/3 cup) caster sugar) in a bowl until smooth. Add the eggs (2 eggs), 1 at a time, beating well after each addition. Add the chocolate and (125g Cadbury Caramilk chocolate, melted and cooled) beat until just combined.
Step 4Pour the cheesecake mixture into the pan on top of the buns. Arrange the raspberries (125g fresh raspberries) on top of the mixture. Place 3 bun bases on top, cut-side down. Cover loosely with foil and bake for 45 minutes until just set with a slight wobble. Set aside for 5 minutes to cool slightly. Place in the fridge for 8 hours or overnight to set.
Step 5To make the sauce, combine the sugar (140g (2/3 cup) caster sugar) and 80ml (1/3 cup) water in a small saucepan over low heat. Stir until the sugar has dissolved. Increase the heat to medium-high and cook for 8-10 minutes or until dark golden brown. Remove from heat and slowly add the cream (80ml (1/3 cup) thickened cream). Stir until smooth. Set aside until cooled to room temperature.
Step 6Drizzle the loaf with the caramel sauce to serve.