Here's a good way to use up all your left-over ANZAC biscuits.
Look there's no doubt about it, very rarely do you meet someone who doesn't love an ANZAC biscuit.
In fact, it's almost un-Australian! But, for those of us who have eaten far too many and want to try out a new recipe, this golden syrup-topped cheesecake is one way to keep up the tradition of the Anzac biscuit in our homes.
- 1 1/4 cups traditional rolled oats
- 3/4 cup plain flour
- 1/3 cup desiccated coconut
- 75g butter
- 1/4 cup golden syrup
- 1/3 cup brown sugar
- 500g cream cheese, softened
- 1 teaspoon vanilla extract
- 2/3 cup caster sugar
- 3 eggs
- Any left over Anzac biscuits
GOLDEN SYRUP CARAMEL INGREDIENTS:
- 60g butter
- 1/4 cup brown sugar
- 1/3 cup golden syrup
- 2 tablespoons thickened cream
1) Preheat your oven to 150C/130C fan-forced. Grease and line the base of a 20cm-round (base) springform pan.
2) Mix up the rolled oats, flour and coconut in a bowl. Then, put butter, golden syrup and brown sugar in a small saucepan over a medium heat. Let is simmer for five minutes, stir it through until it melts and is smooth. Let it stand for two minutes. Add the butter mixture to dry mixture. Mix well to combine. Then, let it stand for a few minutes. Press mixture over base and side of prepared pan, leaving a 1cm border around top edge of pan.
3) Using an electric mixer, beat cream cheese, vanilla and sugar until light and fluffy. Add eggs, one at a time, beating until just combined. Pour mixture into pan, levelling top with spatula. Then put the pan on baking tray. Bake for 50 minutes or until filling is just set (cake will wobble slightly in the centre). Turn oven off. Cool cheesecake in oven for one hour with door slightly ajar. Cool at room temperature. Refrigerate overnight.
4) Get started on the Golden syrup caramel, by placing butter, brown sugar and golden syrup in a small saucepan over medium heat. Stir it over the heat for five minutes or until smooth. Stir in the cream. Bring it to the boil, before allowing it to simmer for two minutes. At this stage, remove it from the stovetop. Let it cool for 20 minutes. Transfer to a bowl, cover it and and refrigerate overnight.
5) Remove the cheesecake from the pan, then stand cheesecake and sauce it at room temperature for 10 minutes. Feel free to drizzle golden syrup caramel over centre of cheesecake and break up any extra Anzac biscuits on top for a garnish.
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