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Jam custard slice

This is a cheesecake-style slice but don’t expect it to have a firm texture. Instead, the filling is light, soft and creamy. We’ve used strawberry jam, but you could replace it with any jam you like, or even lemon curd. When making, do take into account the chilling and setting time as outlined in the method as this is definitely a make-ahead dessert.

Allergens: Recipe may contain gluten, peanuts, tree nuts, milk and soy.


9 Ingredients


  • 2 tbsp custard powder

  • 250ml (1 cup) milk

  • 1 tbsp caster sugar

  • 250g packet Arnott’s Granita Biscuits

  • 125g butter, melted

  • 500g cream cheese, at room temperature, chopped

  • 150g (1 cup) icing sugar mixture

  • 300ml carton thickened cream, whipped to firm peaks

  • 115g (1/3 cup) strawberry jam

5 Method Steps


  • Step 1

    Grease a 17 x 27cm (base size) slice pan and line with baking paper, allowing the paper to overhang the long sides.

  • Step 2

    Place custard powder
    (2 tbsp custard powder)
    and 2 tbsp milk in a small bowl and stir until smooth. Place caster sugar
    (1 tbsp caster sugar)
    and remaining milk in a small saucepan and stir until combined. Add the custard mixture. Cook, stirring, over low heat until combined. Increase heat to medium-low. Cook, stirring constantly, until mixture comes to the boil. Transfer to a bowl and cover the surface with plastic wrap. Place in the fridge for 2 hours or until chilled.

  • Step 3

    Place biscuits
    (250g packet Arnott’s Granita Biscuits)
    in a food processor and process until coarsely crushed. Add the butter
    (125g butter, melted)
    and process until combined. Transfer mixture to prepared pan. Use a straight-sided glass to spread and press the mixture firmly over the base. Place in the fridge for 30 minutes or until firm.

  • Step 4

    Use electric beaters to beat cream cheese
    (500g cream cheese, at room temperature, chopped)
    and icing sugar
    (150g (1 cup) icing sugar mixture)
    in a bowl until smooth. Add the chilled custard and beat until combined. Use a spatula to fold the whipped cream into the cream
    (300ml carton thickened cream, whipped to firm peaks)
    cheese mixture. Drizzle the jam
    (115g (1/3 cup) strawberry jam)
    over fold together until combined. Spoon into base and smooth the surface. Place in the fridge for 4 hours or until just set.

  • Step 5

    Transfer to a serving board. Cut into pieces (see note) to serve.
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Recipe Notes

As the filling has a very soft texture rather than a firm cheesecake texture, take care when cutting.

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