Boysenberry Cheese Slices
Alternatively loganberries can be used, but I find boysenberries have a stronger flavour

3oz Butter or Margarine
4 ½ oz white sugar
4 ½ Tablespoons Self Raising Flour
4 ½ Tablespoons Plain Flower
1 ½ Eggs (and yes I know that’s a pain in the ass)
Pinch salt

Cream butter & sugar, then add egg and beat. The sift flours and salt into mixture and mix together
Use a greased lamington tin, or if using a slice tin make sure that it is quite deep, about 8cm (if your tin is too shallow you will not fit all the layers in) Bake at 180 degrees for approx 15 minutes.
Then allow to cool.

Cheese Filling
8oz Cream cheese (1 regular size pack)
1 regular tin condensed milk
1/3 cup lemon juice
1 teaspoon vanilla

Beat the cheese for 15 minutes, add condensed milk and continue beating for 10 minutes. Add lemon juice & vanilla, and keep beating until thick.
Spread over cooled base and stick in fridge for about an hour

Boysenberry Filling
1 regular tin of canned boysenberries
1 tablespoon white sugar
2-3 teaspoons cornflour

Mix together and cook in a saucepan until thick, once thick, pour over slice and stick back in the fridge to cool.

Final Layer
When it is all cooled down top the whole thing with whipped cream, it will need to be reasonably thick or the colour from the Boysenberries will come through. Then I sprinkle a little nutmeg over the cream.

Once complete the whole slice will need to be put in a freezer for 2 hours, then kept in the fridge, if not it will be too runny.
It is best served the day after making as it has had time to stiffen, and the flavour also improves

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