Vanilla cheesecake slice

  • 10 mins cooking
  • Serves 12
  • Print
This creamy vanilla and passionfruit layers in this dessert take unbaked to a new level. Of course the crispy base is baked to give it that delectable crunch!


Vanilla cheesecake slice
  • 2 sheets ready-rolled puff pastry
  • 1/2 cup caster sugar
  • 1/3 cup cornflour
  • 1/4 cup custard powder
  • 2 cup milk
  • 40 gram butter, chopped
  • 2 egg yolks
  • 2 teaspoon vanilla extract
  • 1 1/2 teaspoon gelatine
  • 1 tablespoon water
  • 250 gram cream cheese, softened
  • 1/3 cup caster sugar
  • 3/4 cup cream
Passionfruit icing
  • 1 1/2 icing sugar
  • 1 teaspoon soft butter
  • 2 tablespoon passionfruit pulp


Vanilla cheesecake slice
  • 1
    Preheat oven to 240°C/220°C fan-forced. Grease 23cm square cake pan; line base and sides with foil, extending foil 5cm above edges of pan.
  • 2
    Place pastry sheets on greased oven trays; prick all over with a fork. Bake about 10 minutes or until browned well; cool. Flatten pastry sheets; place one sheet into pan.
  • 3
    Make custard by blending sugar, cornflour and custard powder in medium saucepan with milk. Stir over heat until mixture boils and thickens. Remove from heat, stir in butter, egg yolks and extract. Pour hot custard over pastry. Cool 15 minutes.
  • 4
    Make filling by sprinkling gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.
  • 5
    Beat cheese, sugar and cream in small bowl with electric mixer until smooth. Stir in gelatine mixture; spread over custard in pan, top with remaining pastry, flat side up, press down gently. Refrigerate 4 hours.
  • 6
    Make passionfruit icing; sift icing sugar into small heatproof bowl; stir in butter and passionfruit. Place bowl over saucepan of hot water; stir until icing is spreadable.
  • 7
    Spread pastry with passionfruit icing. Cut slice when icing is set.

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