Apple cheesecake strudel slice

This heavenly slice combines the flavours and textures of two of your favourite desserts, revealing a creamy, crumbly, buttery dessert with soft stewed apples to delight your friends and family.

  • 20 mins preparation
  • 1 hr cooking
  • Makes 20 Item
  • Print


  • 250 gram cream cheese, at room temperature
  • 2 tablespoon golden syrup
  • 1/4 teaspoon ground cardamom
  • 3 eggs
  • 395 gram can sweetened condensed milk
  • 1 tablespoon lemon juice
  • 2 teaspoon lemon zest
  • 2 granny smith apples, cored, peeled, sliced
  • 2 royal gala apples, cored, peeled, sliced
  • icing sugar to serve
  • 3/4 cup plain flour
  • 1/3 cup brown sugar
  • 90 gram butter, melted
  • 2 teaspoon vanilla extract
  • 250 gram butter, chopped, at room temperature
  • 1/2 cup brown sugar
  • 2 cup plain flour, sifted


Apple cheesecake strudel slice
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Grease a 20x30cm lamington pan. Line base and two long sides with baking paper, extending paper 2cm above edges.
  • 2
    Base: Cream butter and sugar until pale. Fold in flour. Press into base of pan. Bake 15-20 minutes until golden.
  • 3
    Topping: Combine flour and sugar. Stir in butter and vanilla to form a dough. Roll into a log shape. Wrap in plastic and freeze until firm.
  • 4
    Filling: Beat cream cheese, syrup and cardamom until smooth. Add eggs one at a time, beating well after each addition. Stir in condensed milk, juice and zest. Pour over base. Top with apples.
  • 5
    Grate topping over apple. Bake 35-40 minutes until golden and filling is just set. Cool in turned off oven, with door ajar. Cover, chill 2 hours.
  • 6
    Bring to room temperature. Dust with icing sugar. Serve with thick cream.

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