Take your obsession with Anzac biscuits one further with this creamy Anzac cheesecake.


  • For the base

  • 1 1/4 cups natural whole oats 

  • 3/4 cup plain flour 

  • 1/3 cup desiccated coconut 

  • 75g butter 

  • 1/4 cup golden syrup 

  • 1/3 cup brown sugar 

  • For the filling

  • 500g cream cheese, at room temperature 

  • 400g fresh ricotta 

  • 1 cup caster sugar 

  • Pinch Himalayan pink rock salt 

  • 2 tsps vanilla essence 

  • 4 large eggs 

  • 2/3 cup sour cream 

  • 2/3 cup thickened cream 

  • For the golden sauce

  • 60g butter 

  • 1/4 cup brown sugar 

  • 1/3 cup golden syrup 

  • 2 tbs thickened cream


  • 1.

    Preheat oven to 150 degrees celsius, fan-forced. Grease and line the base of a 20cm-round spring-form pan.

  • 2.

    Combine rolled oats, flour and coconut in a bowl. In a pan, melt butter, golden syrup and brown sugar and cook for 5 minutes until melted and smooth. Stand for 2 minutes. Add butter mixture to coconut mixture and mix well to combine. Press mixture over the base and sides of the prepared pan, leaving a 1cm edge around the top of the pan. Refrigerate.

  • 3.

    For the filling, roughly chop the cream cheese and place in a bowl. Add the ricotta. Mix with an electric mixer on medium speed for 4 minutes or until smooth, soft and creamy. Add the sugar and beat for 4 minutes. Add the salt and vanilla and beat. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream and beat until incorporated .Add the cream and combine.

  • 4.

    Pour the cream cheese filling into the pan and smooth the top. Cook for 1 hour 30 minutes or until filling is just set. Turn oven off. Open the oven door and leave ajar with cake in oven for another hour (this will prevent the surface from cracking).

  • 5.

    Once cooked and cooled, cover the cheesecake in cling film and refrigerate overnight.

  • 6.

    For the sauce, 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 and then simmer for 2 minutes. Remove from heat and cool. Refrigerate overnight.

  • 7.

    To serve, gently remove cheesecake from the pan. Stand cheesecake and sauce at room temperature for 10 minutes. Drizzle golden syrup over cheesecake and serve.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 469kj
  • Fat Total 29g
  • Saturated Fat 17g
  • Protein 9g
  • Carbohydrate 42g
  • Sugar 19g
  • Sodium 191mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


For other great food ideas, head to

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings