Passionfruit Cheesecake Slice Food

PASSIONFRUIT CHEESECAKE SLICE

Steps:

• Line a 30cm x 20cm baking tin/pan with baking paper.
• Arrange half the biscuits/cookies over the whole base- cut them to fit if necessary.
• Using an electric mixer, beat cream cheese until smooth.
• Add sour cream and 1/2 cup of icing sugar.
• Beat until well combined.
• Stir in lemon rind.
• Combine 1/2 cup of lemon juice& gelatine in a heat proof bowl, place over a saucepan of simmering water, stir until gelatine is dissolved.
• Remove from heat, cool to room temperature.
• Stir gelatine mixture into cream cheese mix, spread over biscuit/cookie base.
• Top with remaining biscuits/cookies- try and make sure they line up, this will make it easier to cut.
• Refrigerate for 4 hours or until set.
• Sift remaining icing sugar into a bowl, add butter, passionfruit& water (if necessary).
• Stir until well combined.
• Spread over passionfruit icing mix over slice.
• When set, cut into squares and serve.

BAKED PASSIONFRUIT CHEESECAKE

Steps:

• Preheat the oven to 160oC.
• Place the biscuits in a food processor and process until fine crumbs are formed.
• Tip into a bowl and mix with the melted butter.
• Press into the bottom and 2cm up the sides of a 22cm lined and buttered spring form pan.
• Chill.
• In a medium bowl beat the cream cheese, sugar, vanilla essence and passionfruit until smooth.
• Add the eggs one at a time beating lightly after each addition and stir in the cream.
• Pour into the prepared pastry shell and bake for 1 hour or until set.
• Remove from the oven and place on a rack to cool.
• Chill for 4 hours or overnight.

PASSIONFRUIT VANILLA SLICE

Steps:

• Preheat oven to 210°C.
• Line 2 oven trays with baking paper and place one pastry sheet on each tray.
• Prick the pastry all over with a fork and bake for 10 to 15 minutes.
• Cool.
• Make the custard by mixing the custard powder, sugar and cream in a heavy saucepan.
• Gradually add the milk, stirring all the time on a medium heat until the custard boils and thickens.
• Remove from the heat and stir in the essence.
• Put a bit of baking paper or cling wrap on the surface so it doesn't get a skin and cool completely.
• Make the icing by combining the passionfruit, butter and icing sugar in a heatproof bowl.
• Stand over a pan of simmering water and stir until the icing is smooth and remove it from the heat.
• Place one sheet of pastry into a baking tin of the same size.
• You can cut the pastry to fit if needed.
• Spread evenly with the custard.
• Turn the other pastry sheet upside down and place on top of custard.
• Spread the icing evenly over the top.
• Refrigerate for several hours.
• The pastry will soften slightly and the custard should be firm.
• Cut into squares to serve using a serrated knife.

PASSIONFRUIT CHEESECAKE SLICE

Steps:

• Line a 20cm square cake tin, and heat oven to 180°C.
• Beat butter and brown sugar until creamy.
• Mix in the flour.
• Divide the mixture into thirds. Keep one third for the topping and press the remaining two thirds into the base of the tin. Bake for 10 minutes.
• Meanwhile, beat the cream cheese and passionfruit pulp until smoothly combined.
• Add eggs, milk and lemon juice. Mix to combine.
• Spread this filling into the the prebaked crust, and then crumble the reserved dough over the top.
• Bake for 25-30 minutes, until the filling is set.
• Cut into squares when cool, and dust with icing sugar before serving.