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Nat Traditional Jamaican Easter Bun (35oz / 56oz)

Bun Cheesecake

  • Prep: 30 mins
  • Cook: 30 mins
  • Serves 9

Ingredients

• 1 National Easter bun
• 2 tablespoons melted butter
• 1 cup heavy cream
• ½ cup powdered sugar
• ¼ cup white sugar
• 24 oz cream cheese
• 1 teaspoon vanilla
• 1 tablespoon mixed spice for baking
• 1 cup shredded taste cheese
• ½ cup Rum-soaked raisins blended
• 1 cup Tastee cheese, shredded

 

Method

  1. Preheat the oven to 400 degrees F
  2. Slice the National easter bun into 12 slices
  3. Use the slices to line the bottom and sides of a 10-inch spring form pan, making sure slices slightly overlap to seal gaps
  4. Brush with melted butter and press into shape
  5. Place the Bun crust in the oven and bake for 15 minutes
  6. Remove from the oven and set aside to completely cool
  7. Blend rum-soaked raisins into a paste, set aside
  8. In a bowl, cream together the cream cheese, sugars, vanilla, and mixed spice for baking until smooth
  9. Add the Tastee cheese and continue to mix
  10. In another bowl, whisk together the whipped cream until it forms stiff peaks
  11. Lastly, fold in the thick whipped cream into the cream cheese
  12. Pour this mixture into the cooled bun crust
  13. Add dollops of the rum-soaked raisins to the top, and using a knife, swirl in a marble pattern
  14. Use a parchment sheet to press and smooth down the top
  15. Cover and place in the refrigerator overnight to allow it to set.
  16. Slice and serve

 

Ingredients

• 1 National Easter bun
• 2 tablespoons melted butter
• 1 cup heavy cream
• ½ cup powdered sugar
• ¼ cup white sugar
• 24 oz cream cheese
• 1 teaspoon vanilla
• 1 tablespoon mixed spice for baking
• 1 cup shredded taste cheese
• ½ cup Rum-soaked raisins blended
• 1 cup Tastee cheese, shredded

 

Method

  1. Preheat the oven to 400 degrees F
  2. Slice the National easter bun into 12 slices
  3. Use the slices to line the bottom and sides of a 10-inch spring form pan, making sure slices slightly overlap to seal gaps
  4. Brush with melted butter and press into shape
  5. Place the Bun crust in the oven and bake for 15 minutes
  6. Remove from the oven and set aside to completely cool
  7. Blend rum-soaked raisins into a paste, set aside
  8. In a bowl, cream together the cream cheese, sugars, vanilla, and mixed spice for baking until smooth
  9. Add the Tastee cheese and continue to mix
  10. In another bowl, whisk together the whipped cream until it forms stiff peaks
  11. Lastly, fold in the thick whipped cream into the cream cheese
  12. Pour this mixture into the cooled bun crust
  13. Add dollops of the rum-soaked raisins to the top, and using a knife, swirl in a marble pattern
  14. Use a parchment sheet to press and smooth down the top
  15. Cover and place in the refrigerator overnight to allow it to set.
  16. Slice and serve

 

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