Ingredients
1 ½ x 200g packets lattice biscuits
Passionfruit Filling
375g cream cheese, at room temperature
½ cup caster sugar
2 eggs, lightly beaten
2 teaspoons finely grated lemon rind
¼ cup fresh passionfruit pulp
395g can sweetened condensed milk
300g tub sour cream
Method
-
Grease a 22cm square cake pan. Line base and sides with baking paper, extending 2cm above pan edges.
-
Arrange half the biscuits, glaze-side up, over base of prepared pan. Trim biscuits where necessary to fit.
-
To make filling, beat cream cheese, sugar, eggs and rind in large bowl of an electric mixer until smooth. Add passionfruit, condensed milk and cream. Beat until combined.
-
Pour filling over biscuits in pan. Arrange remaining biscuits, glaze-side up, over top. Trim to fit.
-
Cook in a moderately slow oven (160C) for about 40 minutes, or until just set. Remove from oven. Cool in pan. Refrigerate overnight.
-
Lift slice from pan onto a chopping board. Cut into squares.
-
TIP. Slice can be stored in an airtight container in the fridge for up to three days.
