Anzac Cheesecake Slice

I love the flavours of an Anzac biscuit so much that I’m constantly looking for new ways to use them, and I think I’ve found my new favourite Anzac reinterpretation, Anzac Cheesecake Slice…

Trust me when I say that these are truly delectable. If you love the flavours of an Anzac biscuit then you will absolutely love these. It all starts with an Anzac biscuit base, topped with a layer of brown sugar cheesecake, and toasted coconut to finish.

And don’t forget, if you have any Anzac biscuits leftover after making this scrummy Cheesecake Slice, then you can always crumble them up to top these Anzac Cupcakes as well.

Anzac Cheesecake Slice
Makes 16

Ingredients
– 350g Anzac biscuits – recipe here
– 100g unsalted butter, melted
– 500g cream cheese, room temperature
– 1/2 cup brown sugar
– 2 tbsp golden syrup
– 1 tsp vanilla extract
– 3 eggs
– Pinch of sea salt
– 250g natural yoghurt
– 1 tbsp cornflour
– 1/3 cup shredded coconut, toasted

Method

Preheat oven to 160 degrees celcius. Line a 20 x 30cm baking tin with baking paper, making sure the sides overhang so that you can use it to pull the slice out of the tin later.

Place the Anzac biscuits in a food processor and whiz to a fine crumb, alternatively if you don’t have a processor you can pop the biscuits in a plastic bag and smash them up with a rolling pin. In a bowl, mix together the biscuit crumbs and melted butter. Evenly press the biscuit mixture into the base of the tin. Pop into the fridge to chill for 30mins.

Place the cream cheese, sugar, golden syrup and vanilla in the bowl of an electric mixer and beat on a slow speed until well combined. Add the eggs 1 at a time, beating well after each addition. Add cornflour and yoghurt and beat until smooth. Pour the cheesecake mixture over the biscuit base and cook in a preheated oven for 30mins or until just set in the center. Leave to cool in the oven with the door ajar for 1 hour. Transfer the cooled slice to the fridge to set for 3-4hrs or preferably overnight.

Remove the chilled cheesecake slice from the pan and cut into 16 pieces. Top each piece with some toasted shredded coconut to finish.

Enjoy! x