Name: Orange crunchie bar cheesecake slice
Prep time: 20 min
Total time: 20 min
Yield: 10
Ingredients: 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 gram sweetened condensed milk; 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)

Ingredients

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 gram sweetened condensed milk

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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