DAN AND STEPH: Cheesecake with difference salutes Anzacs
Anzac biscuits are so traditional.
If you follow an Anzac biscuit recipe they will be delicious. We do like to slightly undercook ours so they are nice and chewy.
This year we would love to share our recipe of biscuit base baked orange cheesecake that is inspired by the Anzac biscuits we love.
Basically the base showcases all the ingredients of a traditional Anzac biscuit paired with a creamy orange baked cheesecake filling.
It is subtle and something different. The biscuit base shines.
Rolled oat biscuit baked orange cheesecake
INGREDIENTS: Biscuit base -
1½ cups oats
1 cup flour
1/3 cup desiccated coconut
1/3 cup brown sugar
1¼ cup golden syrup
Filling - 900g Philadelphia cream cheese (at room temp)
1 cup caster sugar
2 tsp vanilla paste
4 free range organic eggs
320ml thickened cream
pinch of salt
Zest of 2 large oranges
METHOD: Preheat oven to 150 degrees. Prepare oil and line a round spring form cake tin.
Base - in a saucepan over high heat, melt the butter, brown sugar and golden syrup.
Stir or swirl well and allow to all melt together.
Bring to the boil and allow to bubble for five minutes.
Remove from heat and allow to sit for two minutes.
In a large bowl, combine oats, flour and coconut.
Pour the wet mixture into the dry and mix well.
Allow to sit for five minutes.
Then press the biscuit base into the pan then place in the fridge while you do the filling.
Filling - place the cheese in a mixing bowl and with an electric mixer whisk until light and fluffy - scraping sides regularly.
Add the sugar gradually and whisk - scrape the sides of the bowl.
Add vanilla paste and salt - whisk to combine.
Add eggs one at a time.
Make sure all the egg is mixed before adding another while scraping the sides of the bowl regularly.
Add the orange zest and the cream - mix well for another four minutes.
Pour the filling into the pan and place in the oven to bake for 90 minutes.
It should have a slight golden colour on top and a very slight wobble.
Turn off the oven, open the door slightly and allow to cool in the oven.
Remove once cool and place in the fridge overnight. Slice and enjoy.
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