Ingredients
Method
Invert base of a 23cm round springform pan (base measures 22cm). Grease and line base and side with baking paper, extending paper 2cm above pan edge.
Cut each hot cross bun horizontally into three slices. Set aside bun tops. Coarsely chop remaining bun slices. Sprinkle into prepared pan and lightly press to cover base.
FILLING Process cream cheese, sugar and vanilla in a food processor until smooth. Add eggs, one at a time, processing until combined. Add cream, custard powder and nutmeg. Process until smooth.
Pour filling over base. Arrange reserved bun tops, cross-side up, over filling. Place pan on an oven tray.
Cook in a 160°C preheated oven for about 45 mins, or until top is light golden and filling is just set. Cheesecake should have a slight wobble. Turn off oven. Leave in oven for 30 mins with door ajar.
SYRUP Meanwhile, stir honey and juice in a medium saucepan over a low heat until combined. Bring to boil. Gently boil for about 3 mins, or until reduced to about ½ cup. Remove. Cool to room temperature.
Serve warm cheesecake with syrup.
