Passionfruit cheesecake slice recipe. This slice has a coconut base and a tangy cheesecake topping swirled with real passionfruit pulp.
* 150g butter, at room temperature
* 70g (1/3 cup) caster sugar
* 1 tsp vanilla essence
* 1 egg
* 120g (3/4 cup) plain flour
* 2 tsp self-raising flour
* 60ml (1/4 cup) milk
* 20g (1/4 cup) desiccated coconut
* 500g cream cheese
* 3/4 cup caster sugar
* 1/2 cup Bulla Light Sour Cream
* 2 eggs
* 1/2 cup passionfruit pulp
4 Method / Steps
Preheat oven to 180C/160C fan forced. Grease and line a 16 x 26cm (base measurement) slice pan, allowing the sides to overhang.
Beat butter, sugar and vanilla in a bowl until pale and creamy. Beat in egg. Fold in combined flour, milk and coconut.
Spread evenly over the base of the pan. Bake for 15-20 minutes or until a skewer inserted into the centre comes out clean.
Use an electric beater to beat cream cheese, at room temperature, and 3/4 cup caster sugar in a bowl until smooth. Beat in 1/2 cup sour cream and 2 eggs, then beat in 1/4 cup passionfruit pulp. Pour over the Coconut Slice Base. Swirl in another 1/4 cup of passionfruit pulp. Bake at 160°C for 30 minutes or until just set. Cool in pan. Cut into pieces
source – tastecom