NZ Woman's Weekly

Orange crunchie bar cheesecake slice

  • Meal Type

  • Servings

  • Courses


Ready in 4 hours, 20 minutes (including chilling time), makes 10 pieces.

  • 250g packet malt biscuits
  • 90g unsalted butter, melted
  • 250g traditional cream cheese, at room temperature
  • Finely grated rind of 2 oranges, plus grated rind of 1 extra orange to decorate
  • 400g sweetened condensed milk
  • 1/3 cup orange juice
  • 1/4 cup lemon juice
  • 3 tsp gelatine powder
  • 2 tbsp boiling water
  • 2 x 50g Crunchie bars, roughly chopped
  • 2-3 tbsp maple or apple syrup (optional)

1. Lightly grease a 12 x 35 x 2.5cm loose-based, fluted slice pan. Line with baking paper, extending it 6cm above rim at each end.

2. Process malt biscuits in food processor until finely crumbed. With the motor running, add melted butter and process until combined.

3. Transfer to the prepared pan, press mixture evenly over base. Chill for 10 minutes, until butter has set and base is firm.

4. Meanwhile, using an electric mixer or wooden spoon, beat cream cheese and orange rind until smooth. Then stir in the condensed milk, orange juice and lemon juice.

5. Sprinkle gelatine over the boiling water in a small heatproof jug or bowl. Stir until dissolved. Strain into cheesecake mixture and beat until well combined and smooth.

6. Pour over prepared base. Refrigerate for 4 hours or overnight, until firm.

7. Holding baking paper, carefully remove slice from pan. Scatter over crushed. Crunchie bars and extra orange rind. Drizzle with a little maple or apple syrup if desired. Cut into 10 pieces and serve immediately.

Cook’s tip: We used only 80% of the biscuit base for this recipe. You can place leftover base mixture in a small zip-lock bag, freeze and crumble over ice cream.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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