One of my favourite biscuits has to be the ANZAC, a chewy or crunchy mix of oats and coconut combined with golden syrup. In recognition of the sacrifice made by our brave men and women in battle I have taken the humble biscuit and turned it into a decadent cheesecake.
Here is my take on an ANZAC cheesecake, including a little video of the construction.
ANZAC Cheesecake with Golden Syrup Caramel
250g ANZAC biscuits
85g Unsalted butter, melted
500g Cream Cheese (blocks, at room temperature)
100g Sour Cream
3 Eggs
2/3 cup Castor Sugar
1tsp Vanilla Essence
60g Unsalted butter
1/4 cup Brown sugar
1/3 cup Golden Syrup
2tbs thickened cream
Step 1
Preheat oven to 150C/130C fan-forced. Grease and line the base of a 20cm-round (base) spring form pan
Step 2
Crush ANZAC biscuits or blitz in a food processor until fine then transfer to a large mixing bowl. Add the melted butter to the crushed biscuits and mix well to
combine. The mix should resemble bread crumbs and hold shape when pressed. Press mixture over base of
prepared pan and allow to cool in fridge.
Step 3
Using an electric mixer, beat cream cheese, sugar
and vanilla until light and fluffy. Add sour cream and mix til smooth, remembering to scrape the sides regularly. Add eggs, 1 at a time, beating until
just combined. Pour mixture into pan, leveling the top with spatula. Place
pan on baking tray. Bake for 50 minutes or until filling is just set
(cake will wobble slightly in the centre). Turn oven off and allow to cool inside the oven with the door slightly ajar. Cool at room
temperature. Refrigerate overnight. Leaving the cake longer at each step help prevents the cake from cracking.
Step 4
Meanwhile, make Golden syrup caramel: Place butter,
brown sugar and golden syrup in a small saucepan over medium heat. Cook,
stirring for 5 minutes or until smooth. Stir in cream. Bring to the
boil. Simmer for 2 minutes. Remove from heat. Cool for 20 minutes.
Transfer to a bowl. Cover. Refrigerate overnight.
Baked ANZAC Cheesecake 
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