Cream cheese slice recipes aust - Afternoon tea

Author: Concetta Donson  

This delicious cheesecake - made with smooth cream cheese and fresh lemon juice, and topped with juicy white peaches and syrup - is a decadent way to round up a weekend BBQ! A simple no-bake dessert that combine creamy cheese cake and the family-favourite flavours of cookies and cream.

Cream Cheese Slice

Cream Cheese Slice
A very nice cheesecake recipe. I have made this heaps of times. It is one of my favourites.
Provided by: Debi57
Total time: 85 minutes
Cook time: 25 minutes
Prep time: 60 minutes
Yields: 10 servings
Number of ingredients: 10
Ingredients:
  • 250 g chocolate biscuits crushed
  • 1/2 cup coconut
  • 250 g butter melted
  • 50 g dark chocolate grated
  • 250 g unsalted butter softened
  • 250 g cream cheese softened
  • 1 cup caster sugar
  • 1 tsp vanilla essence
  • 1 tsp gelatine powder
  • 2 tbs water
How to cook:
  1. Base: Line base and sides of a 19 cm x 29 cm lamington or slice tin with foil, leaving enough foil around the sides of the tin. Lightly grease the foil.
  2. Combine biscuits crumbs, coconut and butter in a medium bowl. Press evenly over the base of the pan.
  3. Refrigerate while preparing the topping.
  4. Topping: Place butter, sugar, cream cheese and vanilla essence in a small bowl. Beat with an electric mixer until smooth.
  5. Sprinkle gelatine over water in a small bowl, stand in a small pan of simmering water and stir until dissolved. Alternatively, microwave on high about 20 seconds.
  6. Cool to room temperature.
  7. Add gelatine to cream cheese mixture, mix well.
  8. Spread topping over the biscuit base and sprinkle with grated chocolate.
  9. Refrigerate until firm.
  10. Remove from pan and cut into squares.
Notes: Apple Cream Cheese Slice, Preheat oven to 180c. · Grease & line a slice tin with baking paper. · Cream butter & confectioners' sugar then mix in sifted flours. · Press half of the mix into

Cookies and cream cheesecake slice

Cookies and cream cheesecake slice
A simple no-bake dessert that combine creamy cheese cake and the family-favourite flavours of cookies and cream.
Provided by: Coles Magazine
Total time: 20 minutes
Prep time: 20 minutes
Yields: 20 servings
Number of ingredients: 9
Ingredients:
  • 250g pkt plain biscuits, broken
  • 150g butter, melted
  • 6.00 gm gelatine
  • 40.00 gm water, boiling
  • 250g pkt cream cheese, chopped, at room temperature
  • 107.50 gm caster sugar
  • 300ml carton thickened cream
  • 4.40 gm vanilla extract
  • 150g pkt oreo biscuits, roughly broken
Nutrition:
  • Calories: 57.70 calories
  • Fat: 17.3 grams fat
  • Saturated Fat: 9.5 grams saturated fat
  • Carbohydrate: 18.9 grams carbohydrates
  • Sugar: 8.2 grams sugar
  • Protein: 2.8 grams protein
  • Cholesterol: 29.2 milligrams cholesterol
  • Sodium: 297.6 milligrams sodium
How to cook:
  1. Lightly grease a 20 x 30cm slice pan and line its base and sides with baking paper.
  2. Place broken biscuits in a food processor or blender. Process until finely crushed. Add butter and process until combined.
  3. Press biscuit mixture firmly into base of pan. Chill for 20 mins, until firm.
  4. In a small jug, whisk gelatine briskly with a fork into the hot water until it dissolves. Allow to cool slightly.
  5. In a bowl, using an electric mixer, beat cream cheese and sugar until smooth. Beat in cream, vanilla and gelatine mixture. Fold through the Oreo biscuits.
  6. Pour mixture over the biscuit base. Chill for 3 hours or overnight, until firm. Cut into squares to serve. Store in an airtight container in the fridge.
Notes: ANZAC cheesecake slice - Australia's Best Recipes, Use electric beaters to beat the cream cheese, sour cream, sugar and vanilla until smooth. Add the eggs, one at a time, beating after each addition. Pour on top

Fairy bread cheesecake slice recipe

Fairy bread cheesecake slice recipe
We've combined two Aussie favourites - fairy bread and cheesecake slice - into one irresistible no-bake sweet treat anyone can make.
Provided by: Kim Coverdale
Total time: 280 minutes
Prep time: 280 minutes
Yields: 20 servings
Number of ingredients: 9
Ingredients:
  • 2 x 200g packets hundreds and thousands biscuits
  • 100g butter, melted
  • 750g cream cheese, at room temperature
  • 107.50 gm caster sugar
  • 8.80 gm vanilla extract
  • 4 gelatine sheets
  • 252.50 gm thickened cream
  • 82.50 ml bright sprinkles, plus extra to serve
  • Whipped cream, to serve
Nutrition:
  • Calories: 1469.17 calories
  • Fat: 462.8 grams fat
  • Saturated Fat: 256.4 grams saturated fat
  • Carbohydrate: 419.2 grams carbohydrates
  • Sugar: 195.2 grams sugar
  • Protein: 86.4 grams protein
  • Cholesterol: 980.5 milligrams cholesterol
  • Sodium: 7.5 milligrams sodium
How to cook:
  1. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above edges of pan on all sides.
  2. Place biscuits in a food processor. Process until finely chopped. Add butter. Process until well combined. Press mixture over base of prepared pan. Refrigerate while preparing topping.
  3. Place gelatine leaves in a bowl of cold water. Set aside for 5 minutes to soak. Squeeze liquid from gelatine. Place gelatine in a small saucepan over medium heat. Cook for 30 seconds or until melted. Remove from heat.
  4. Using an electric mixer, beat cream cheese, sugar and vanilla together until light and fluffy. Gradually add hot gelatine, beating until combined. Add cream. Beat until well combined. Fold in 1/4 cup sprinkles. Spoon mixture over prepared base. Level top with a spatula. Sprinkle with remaining sprinkles. Refrigerate for at least 4 hours or overnight, until set.
  5. Remove slice from fridge 10 minutes before serving. Using a hot knife, cut into pieces. Decorate with whipped cream and extra sprinkles. Serve.
Notes: Blueberry Cream Cheese Slice Recipe, Blueberry Cream Cheese Slice (Using Bakels Buttacake Mix) 1. Melt margarine. 2. Mix through coconut and BAKELS BUTTACAKE MIX. 3. Spread onto standard size

Peaches and cream cheesecake slice recipe

Peaches and cream cheesecake slice recipe
This delicious cheesecake - made with smooth cream cheese and fresh lemon juice, and topped with juicy white peaches and syrup - is a decadent way to round up a weekend BBQ!
Provided by: Coles Magazine
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 16 servings
Number of ingredients: 15
Ingredients:
  • 80ml water
  • 50g butter, chopped
  • 150g plain flour
  • 0.63 gm bicarbonate of soda
  • 80ml buttermilk
  • 1 tsp finely grated lemon rind
  • 330g caster sugar
  • 3 Free Range Eggs
  • 500g cream cheese, softened
  • 240g sour cream
  • 4.40 gm vanilla extract
  • 3 medium just-ripe white peaches, stoned, cut into wedges
  • 75g caster sugar
  • 21.00 gm lemon juice
  • 300ml thickened cream
Nutrition:
  • Calories: 86.83 calories
  • Fat: 22.1 grams fat
  • Saturated Fat: 12.8 grams saturated fat
  • Carbohydrate: 37.5 grams carbohydrates
  • Sugar: 28.8 grams sugar
  • Protein: 4.8 grams protein
  • Cholesterol: 78.4 milligrams cholesterol
  • Sodium: 123 milligrams sodium
How to cook:
  1. Preheat oven to 180°C. Grease a 20cm x 30cm lamington pan and line the base and sides with baking paper, allowing the sides to overhang.
  2. Place the water and butter in a large heatproof bowl. Stir until the butter melts. Add flour, bicarbonate of soda, buttermilk, lemon rind, half the sugar and 1 egg. Whisk until just combined.
  3. Pour into the prepared pan. Bake for 15 mins or until a skewer inserted in the centre comes out clean. Remove from oven. Reduce oven to 160°C.
  4. Use an electric mixer to beat the cream cheese, ½ cup (120g) sour cream, remaining sugar, remaining eggs and vanilla in a bowl until smooth and well combined. Pour over the base in the pan. Smooth the surface. Bake for 30 mins or until just set. Set aside in the pan to cool.
  5. Meanwhile, increase oven to 220°C. Line a baking tray with baking paper. Combine peach, extra sugar and lemon juice in a bowl. Place on lined tray. Bake for 12-15 mins or until caramelised. Cool.
  6. Use an electric mixer to whisk cream and remaining sour cream in a bowl until firm peaks form. Spoon on top of cheesecake. Top with peach and syrup.
Notes: Cream Cheese Lattice Slice, Ingredients · 2 x 200g Lattice biscuits · 125g cream cheese · 125g butter · 1/2 cup caster sugar · 1 tsp vanilla essence · 2 tsp lemon juice · 2 tsp gelatine powder
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