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Anzac Lemon Cheesecake
Biscuit Base
1 C Flour
3/4 C Sugar
1 C Coconut
1 C Rolled Oats
100g Butter
1T Golden Syrup
1t Bicarbonate Soda
2 T Boiling water
Mix together flour, sugar, coconut and rolled oats.
Melt butter and golden syrup. Dissolve bicarb soda in the boiling water and add to butter and golden syrup. Make a well in the centre of flour, stir in the liquid until all ingredients are thoroughly mix together.
Place into a lined cake tin pressing it up the sides. Lay baking paper on top of of the biscuit base and fill with baking beans to keep the shape. Bake for 20-30 minutes at 180 degrees Celsius. Leave too cool.
Filling
250g Cream Cheese
3/4C Icing Sugar
juice and zest of one lemon
1/4t Vanilla Essence
1T Gelatin
400ml Cream - Whipped
1. Beat together cream cheese, and sugar together until soft.
2. Mix the lemon juice, zest and vanilla together. Warm lightly (microwave or in a pot). Dissolve the gelatin mixture in the warm lemon juice. Add a little extra water if necessary. Stir into the cream cheese mixture.
3. Quickly fold in the cream and pour into the cooled crumb base.
4. Leave to set before serving.
Tips And Tricks
1. This recipe is one that was created by my senior catering students for their restaurant. It was a firm favourite with all the customers.
2. Be careful to not over cook the ANZAC biscuit base as it will be come too hard to eat (just ask my ungrateful children 🤣).
3. The Anzac Lemon Cheesecake is lovely and rich but if you want to make it super special cover it with lemon curd for that extra special moment.