Directions

1. Ensure you have your premade base ready to go or make this Vanilla Slice Base first.

   
2. Use an electric beater to beat 500g cream cheese, at room temperature, and 1/3 cup erythritol in a bowl until smooth.

3. Beat in 1/2 cup sour cream and 2 eggs, then beat in 1/4 cup passionfruit pulp.

   

4. Pour over the Slice Base. Swirl in another 1/4 cup passionfruit pulp.

   

5. Bake at 160°C for 30 minutes or until just set. Allow to cool in the pan. Then cut into squares.

Storage

1. Store cheesecake slice in the fridge for up to 5 days in an airtight container.