Name: White Chocolate Anzac Cheesecake
Prep time: 45 min
Cook time: 20 min
Yield: 12
Ingredients: ANZAC biscuit base (adapted from Chelsea Sugar); 1 cup plain flour; 1 ½ tsp cinnamon; 1 ¾ cups rolled oats; 1 cup desiccated coconut; ½ cup Chelsea Raw Sugar; ¼ cup Chelsea Soft Brown Sugar, packed; 125g butter, cubed + 200g butter, melted; ¼ cup Chelsea Golden Syrup; 2 Tbsp water; 1 tsp baking soda; Cheesecake filling; 100g white chocolate, chopped; ¼ cup cream (to pour); 3 tsp gelatine; ¼ cup water; 375g cream cheese, softened; 1 tsp vanilla essence; ½ cup Chelsea Organic Raw Sugar, ground to fine grain in food processor (alternatively, use ¼ cup caster sugar); 300ml cream (to whip)

All
Light
Fruity
Nutty
Spiced
Caramel
Chocolate

Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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Desserts

White Chocolate Anzac Cheesecake

Preparation

45 mins

Bake

20 mins

Difficulty

Moderate

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A rich and indulgent cheesecake using traditional Anzac biscuits in a unique way. Recipe courtesy of High Tea with Dragons.

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Ingredients
Method

Ingredients

ANZAC biscuit base (adapted from Chelsea Sugar)

1 cup plain flour
1 ½ tsp cinnamon
1 ¾ cups rolled oats
1 cup desiccated coconut
½ cup Chelsea Raw Sugar
¼ cup Chelsea Soft Brown Sugar, packed
125g butter, cubed + 200g butter, melted
¼ cup Chelsea Golden Syrup
2 Tbsp water
1 tsp baking soda

Cheesecake filling

100g white chocolate, chopped
¼ cup cream (to pour)
3 tsp gelatine
¼ cup water
375g cream cheese, softened
1 tsp vanilla essence
½ cup Chelsea Organic Raw Sugar, ground to fine grain in food processor (alternatively, use ¼ cup caster sugar)
300ml cream (to whip)

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

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Soft Brown Sugar

This popular sugar is used...

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Organic Raw Sugar

Chelsea Organic Sugar is an...

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1

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SO yummy

Method

ANZAC biscuit base : 1. Pre-heat oven to 150°C. Line a baking tray with baking paper.

2. In a medium bowl, sift together flour and cinnamon. Add rolled oats, coconut and sugars and mix well.

3. Combine 150g butter, Chelsea Golden Syrup and water in a saucepan and stir over low heat until butter melts and the mixture is well combined, taking care that it does not boil.

4. Remove from heat and stir in baking soda. Add to dry ingredients immediately and mix until well combined.

5. Roll into balls and place onto prepared trays approx. 5cm apart, flattening each ball slightly using your fingers. Bake for 15-20 minutes until lightly golden. Allow to cool slightly before transferring to a wire rack to cool completely.

6. Place 400g of baked ANZAC biscuits in a food processor and blitz to a fine crumb. Add 200g melted butter and mix until well combined (mixture will be quite wet, but hold together well when pressed).

7. Grease the base and sides of a 9 spring form pan. Scoop mixture into base of pan, pressing until base is evenly covered. Press remaining mixture around the sides of the pan. Place in the fridge to set while prepare the filling.

Cheesecake filling : 1. Combine white chocolate and pouring cream in a small pot. Stir over a gentle heat until smooth and combined. Set aside to cool.

2. Sprinkle gelatine over ¼ cup water and stir. Place in microwave and heat for 15 seconds, then mix until gelatine dissolves. Allow to cool.

3. Beat cream cheese, vanilla and Chelsea Organic Raw Sugar in a bowl until smooth.

4. In a separate bowl, beat whipping cream until soft peaks form.

5. Stir gelatine mixture into cream cheese mixture until completely incorporated. Add cream and fold until well combined.

6. Add white chocolate ganache and fold until well combined. If mixture loses some of its ˜puff' give quick whisk until stiff peaks form again.

7. Pour into prepared base and place in fridge for at least 30 minutes.

Optional : Top with whipped cream and small pieces of Anzac biscuit.

- Serve with a drizzle of caramel sauce.

Recipe courtesy of High Tea with Dragons.