Ingredients
Base Ingredients
85g shortbread
1/2 cup almond meal
45g melted butter
Topping Ingredients
200g prunes, chopped
750g cream cheese
250g sugar
3/4 cup sour cream
6 eggs
Method
Method
Pre heat oven at 140°C. Blend base, place mould (22cm tin) and refrigerate.
Cream cheese, sour cream and sugar. Place in a robot until smooth.
Add eggs and zest until smooth. Fold in chopped prune. Bake for 35-45 min. Cool in tin.
