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Recipe

Orange crunchie bar cheesecake slice

A delicious yet simple slice with a very exciting Crunchie Bar topping.

Mar 01, 2013 4:00am
  • 20 mins preparation
  • 4 hrs marinating
  • Serves 10, Makes 10
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Ingredients

Orange crunchie bar cheesecake slice
  • 250 gram packet malt biscuits
  • 90 gram unsalted butter, melted
  • 250 gram traditional cream cheese, at room temperature
  • finely grated rind of 2 oranges, plus grated rind of 1 extra orange to decorate
  • 400克甜炼乳
  • 1/3 cup orange juice
  • 1/4 cup lemon juice
  • 3 teaspoon gelatine powder
  • 2 tablespoon boiling water
  • 2 x 50g crunchie bars, roughly chopped
  • 2.5 tablespoon maple or apple syrup (optional)

Method

  • 1
    Lightly grease a 12 x 35 x 2.5cm loose-based, fluted slice pan. Line with baking paper, extending it 6cm above rim at each end.
  • 2
    Process malt biscuits in food processor until finely crumbed. With the motor running, add melted butter and process until combined.
  • 3
    Transfer to the prepared pan, press mixture evenly over base. Chill for 10 minutes, until butter has set and base is firm.
  • 4
    Meanwhile, using an electric mixer or wooden spoon, beat cream cheese and orange rind until smooth. Then stir in the condensed milk, orange juice and lemon juice.
  • 5
    Sprinkle gelatine over the boiling water in a small heatproof jug or bowl. Stir until dissolved. Strain into cheesecake mixture and beat until well combined and smooth.
  • 6
    Pour over prepared base. Refrigerate for 4 hours or overnight, until firm.
  • 7
    Holding baking paper, carefully remove slice from pan. Scatter over crushed. Crunchie bars and extra orange rind. Drizzle with a little maple or apple syrup if desired. Cut into 10 pieces and serve immediately.

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