Take your obsession with Anzac biscuits one further with this creamy Anzac cheesecake.
Preheat oven to 150 degrees celsius, fan-forced. Grease and line the base of a 20cm-round spring-form pan.
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.
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.
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).
Once cooked and cooled, cover the cheesecake in cling film and refrigerate overnight.
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.
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 analysis per serving (16 servings)
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.
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