In a previous blog I mentioned I love cheesecake and when I came across this wickedly, naughty cheesecake slice recipe while I was on holidays from work I thought it was a great time to try it out. It’s an easy recipe and tastes great! The pineapple and passion fruit give it that great tropical taste.
160g Gluten Free Self Raising Flour
60g almond meal
120g icing sugar
395g tin condensed milk
1 tin crushed pineapple
600ml thickened cream
1. Preheat oven to 180 degrees. Grease & line a lamington sized baking tin.
2. Mix together flour, almond meal and icing sugar, Add mashed banana, melted butter and lightly beaten egg. Combine and press into the tin base. Bake for 15-20 minutes or until browned. Remove to cool.
3. Mix condensed milk with juice of both lemons, passionfruit and drained pineapple. Beat cream until firm peaks form and gradually add to the condensed milk mixture.
4. Spread cooled based with topping and set in the refridgerator for at least 4 hours.