Orange & Sultana Cheesecake Slice - makes at least 16 slices
Converted from this recipe
http://www.foodiful.com.au/recipes/76344/orange-and-sultana-cheesecake-sliceGrease and line a 29 x 24 cm slice tin with baking paper, allow enough excess paper to lift the slice out of the tin after baking.
Whilst the filling is cooling, preheat oven to 180 degrees celcius
Ingredients for base 1 tbspn melted butter to grease the tray
200 g plain flour
85 g caster sugar
80 g cold butter, chopped
1 egg
Filling Ingredients375 ml milk - I used skim milk
60 g custard powder
40 g butter
250 g Philly cream cheese (not low fat), room temperature, chopped
Finely grated zest of 1 orange
95 g orange juice
2 tbspns caster sugar
160 g sultanas
3 eggs, separated
Extra 3 tbsp caster sugar
Base- place flour & caster sugar into TM bowl. Mix
3 sec/speed 5.
Add the butter, mix
8 sec/speed 6.Add egg and
knead 20 sec.Press dough evenly over the base of the prepared tin. (I roughly press it into place then cover it with baking paper and roll a small glass across the paper to even it out).
Refrigerate until the filling has been made and has cooled.
Filling - Place 125 mls of the milk into TM bowl, sprinkle the custard powder evenly over the top then mix
4 sec/speed 6. Pour the mixture into a container and set aside. No need to clean the TM bowl.
Place remaining milk, butter, cream cheese, zest, juice and sugar into TM bowl.
Mix
10 sec/speed 6.Add custard powder mixture and cook
6 mins/90 degrees/speed 4.Add sultanas and mix
8 sec/speed 4/reverse.Transfer to a large bowl and cool for 10 minutes.
At this stage, turn your oven on.
Meringue - I made this with my electric mixer.
Place eggwhites in the small bowl of an electric mixer and beat until frothy.
With motor running, add extra sugar, 1 tbspn at a time, beating well after each addition.
Beat until the mixture is thick and glossy.
Gently fold 1/3 of this mixture at a time into the cream cheese mixture, it's OK to see patches of the meringue throughout the mixture.
Remove the tray from the refrigerator and pour the mixture over the top of the base.
Whisk the egg yolks, brush carefully over the top of the cream cheese mixture and bake
30 - 35 minutes or until set . I cooked mine for 30 minutes.
Place the tin on a wire rack to cool then into the fridge until you are ready to slice it into fingers or squares.
Serve plain or dusted with icing sugar.
This slice can be frozen.
