+Images from The Great New Zealand Baking Book copyright © Lottie Hedley Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:DessertsPrep Time:30 - 60 minsCooking Time:30 - 60 minsServes:6 +By:Colenso CafeIngredients130 g Pams butter 75 g Pams sugar 1 Pams egg ½ cup (80 g) Pams self-raising flour 1¼ cups (150 g) Pams plain flour 5 apples zest of 1 lemon ½ cup (70 g) sultanas 175 g cream cheese ¼ cup (45 g) Pams sugar 1 tsp vanilla essence 3 Pams eggs ½ cup Pams cream 1 tbsp Pams cornflourInstructionsPre-heat the oven to 150°C fan-bake. For the pastry, cream butter and sugar together. Add egg and beat in, then mix in flours. Press into a 25 cm springform tin and chill in the fridge for 20 minutes. For the filling, slice apples thinly and arrange over the pastry, overlapping them onto each other. Sprinkle lemon zest and sultanas evenly over. For the topping, soften cream cheese, add sugar, vanilla, eggs, cream and cornflour and whizz in a food processor until combined. Pour over apples. Bake for approx. 50 minutes until a light golden brown.