Custard Cheesecake Slice


200g pack lattice buscuits (or a similar flakey pastry biscuit)
3 teaspoons gelatine powder
¼ cup or 65mL boiling water
⅓ cup or 85g pure icing sugar
2 teaspoons lemon rind
¼ cup or 65mL lemon juice

How to make it

Lightly grease base and sides of a 19cm square cake pan and line with baking paper. Cover base with a single layer of lattice biscuits with the sugared side down.

Place boiling water in a heatproof bowl and sprinkle with gelatine while stirring briskly with a fork until gelatine dissolves. Set aside for 3 minutes to cool slightly.

Ensure Pauls Cream Cheese is at room temperature and place with icing sugar in a medium bowl. Beat with an electric mixer until smooth. Add dissolved gelatine, finely grated lemon rind and lemon juice and beat until well mixed. Add Pauls Double Thick Vanilla Custard and beat until combined. Spoon mixture into prepared pan and smooth surface. Top with a single layer of lattice biscuits, sugared side up and press biscuits lightly into filling.

Cover with plastic wrap and refrigerate for 2 hours or until set. Cut into squares to serve.