Strawberry Cheesecake Slice


I have edited this post.

I have edited my original post as when this is brought to room temperature it is da bomb! I didn't like it cold as the base seemed cold and wet but at room temperature the sponge is lovely with the cheesecake.

When God gives you lemons.........

Well in this case I had an open can of strawberry pie filling that I opened to dab the tops of my Danish Diamonds. What does one do when one has an almost full can of strawberry filling? Make Strawberry Cheesecake Slice.

This recipe was adapted from Taste.com.au and was originally passionfruit..... But I had Strawberries!

It has a wonderful creamy consistency and a marvelous strawberry taste..

A great way to used tinned fruit, seasonal fruit or pie filling.

INGREDIENTS


·       150g butter, at room temperature
·       70g (1/3 cup) caster sugar
·       1 teaspoon vanilla essence
·       1 egg
·       120g (3/4 cup) plain flour
·       2 teaspoons self-raising flour
·       60ml (1/4 cup) milk
·       20g (1/4 cup) desiccated coconut

      TOPPING

·       500g cream cheese
·       3/4 cup caster sugar
·       1/2 cup sour cream
·       2 eggs
·       1/2 cup passionfruit pulp (I used strawberry pie filling)

METHOD

·       Step 1
Preheat oven to 180C. Grease and line a 16 x 26cm (base measurement) slice pan, allowing paper sides to overhang.
·       Step 2
Place butter, sugar and vanilla in the bowl
Speed 6 time 1 minute
Open lid, scrape down sides
Speed 10 time 40 seconds
It should be pale and creamy.
Add egg through lid opening
Speed 4 time 1 minute seconds – at 30 seconds or so turn speed up to 6.
Open lid, scrape sides and add flours, shredded coconut and milk
Speed 3 time 30 seconds.
Open lid and scrape down sides
Speed 6 time 30 seconds – check to see if combined – remember there will be slight lumps from the coconut. If needed pulse until combined
·       Step 3
Spread evenly over base of pan. Bake for 15- 20 minutes or until a skewer inserted into centre comes out clean.
Remove from oven and turn oven down to 160C
·       Step 4
Add 500g cream cheese, at room temperature, and 3/4 cup caster sugar in a bowl 
Speed 4 time 1 minute
Open and scrape down sides and separate if cheese has formed a ball
Speed 8 time 1 minute
Open and scrape down sides and make sure you scrape down blade 
Speed 8 time 1 minute
Add 1/2 cup sour cream and 2 eggs and 1/4 cup strawberry pie filling (strawberries and jell).
Speed 3 time 1 minute
Open and scrape down sides and around blade and blade handle (be careful around sharp edges)
Speed 6 time 1 minute
Open and scrape down sides and around blade and blade handle (be careful around sharp edges)
Check consistency – this will depend on temperature of cream cheese at the start. If needed pulse for a few seconds and check again.
Pour over the Coconut Slice Base.
Place lines of 1/4 cup strawberry pie filling jell and swirl with a skewer.
Add several strawberries from pie filling to the top. (I used fresh strawberries as they were available)
Bake at 160°C for 30 minutes or until just set - it should still have a bit of a wiggle in the middle. Cool in pan. This is the hardest part...!! I wanted to eat straight away but if you don't let it cool completely then it will break up when you take it out of the pan. 
Cut into pieces


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