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Well it wouldn’t be a themed week without some sort of cheesecake now would it. Of course I had to make an Anzac flavoured cheesecake.
This is a very indulgent dessert inspired by the much loved Anzac biccy. You can taste the oats, coconut and golden syrup throughout the base and creamy filling. Over the top of the cheesecake we have a delicious golden syrup caramel sauce. This would be a great addition to your Anzac Day get together.
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Anzac Cheesecake
- Total Time: 360
Ingredients
Scale
Base
- 250g Anzac or buttersnap biscuits
- 100g butter, cubed
Filling
- 750g cream cheese, cubed
- 100g golden syrup
- 2 Tbsp sugar
- 80g cream
- 1 tsp vanilla bean paste
Golden syrup drizzle
- 100g golden syrup
- 90g cream
- 40g butter, cubed
- 1 tsp vanilla
Instructions
Base
- Line the base of a spring form tin with baking paper. Lightly grease sides.
- Place biscuits and butter into bowl. Speed 10 until a dough forms.
- Spoon dough into tin and press to form a base.
- Place into fridge.
Filling
- Add the filling ingredients into the bowl. Speed 5 until combined and smooth.
- Spoon over the chilled base.
- Allow to set for 6 hours.
Drizzle
- Place golden syrup, butter, cream and vanilla into bowl. 9 minutes / 80c / Speed 2.
- Slice cheesecake and serve with a drizzle of warmed golden syrup.
- Serve with crumbled Anzac biscuits on the side if desired.
Nutrition
- Serving Size: 10
Hi PETA, I made these in mini form by using a silicone mini muffin tray as I didn’t have 6 hrs to set!!!! Turned out delish & looked great too thanks!