Very Berry hot cross bun cheesecake loaf

Preparation

1. Grease and line a loaf tin measuring approximately 20cm x 9cm on the base. Slice open the hot cross buns and use a rolling pin to slightly flatten the tops and bases (you will need more tops than bases for this recipe, so you can toast and butter the leftover bases as a chef's perk!) Line the base of the loaf tin with three tops, placing them cross side down and making sure they butt up to each other so there are no gaps. Line the two longer sides with more tops, making sure that they wedge each other in without gaps. Finally use two bottoms at either of the short ends.

2. For the creamy cheesecake filling, put the cream cheese, sugar and vanilla extract in a bowl and beat until combined. In a separate bowl, whisk the whipped cream to soft peaks. Gently fold the whipped cream through the cream cheese mixture and then fold through the blueberries and lemon zest for zing.

3. Make sure the buns are pressed into the side of the tin and then fill the space in the centre with the cheesecake mixture, smoothing it with the back of a spoon to ensure there are no air pockets. Top the filling with three of the remaining hot cross bun tops and the trim the edging buns so they are level with the base, if necessary. Wrap the tin tightly in clingfilm and chill in the fridge overnight.

4. To serve, carefully invert onto a serving plate and remove the tin and lining paper. Cut into slices.