Today is a special day. It is a day to remember all who have sacrificed their lives in war. This morning our family rose before the sun to join in the Anzac day march and ceremony.
The Anzac biscuits originated in World War I and were created for the soldier’s to consume on the battlefield. They were made from readily available ingredients and needed to stay fresh for a long period of time. We now enjoy these biscuits as part of our Anzac day commemorations.
I saw this Golden Syrup Anzac Cheesecake recipe and decided to tweak it in order to suit our family, while still allowing the humble Anzac biscuit to shine.
The base has the texture of an Anzac biscuit. I replaced the plain flour for spelt flour and oats for rolled spelt. The original recipe seems extremely sweet so I added rice malt syrup instead of golden syrup and brown sugar.
The cream cheese filling is light and delicious. Not at all overly sweet like some can be. We loved the flavours. Again I used half rice malt syrup instead of caster sugar. To top off this already tasty cheesecake, caramel sauce was drizzled in the centre and freely flowed down the sides of the cake. The caramel sauce added another texture without making it overly sweet. This is one I’ll be making again!
- 1 1/4 cups rolled spelt
- 3/4 cup spelt flour
- 1/3 cup desiccated coconut
- 75g butter
- 1/4 cup rice malt syrup
- 500g cream cheese, softened
- 1 tsp vanilla extract
- 1/3 cup rice malt syrup
- 3 eggs
- 60g butter
- 1/4 cup rice malt syrup
- 3 tbsp thickened cream
- Preheat oven to 150'c. Grease and line the base of a 20cm round (base) springform pan.
- For the base: Melt butter and rice malt syrup in thermomix for 2 minutes / 60'c / speed 4.
- Add rolled spelt, spelt flour and coconut, and mix for 5 seconds / reverse / speed 4-5 or until combined.
- Press mixture over base and side of prepared pan, leaving a 1cm border around top edge of pan. Let sit in fridge.
- For the filling: Mix together cream cheese, rice malt syrup and vanilla extract for 10 seconds / speed 4.
- Add eggs one at a time on speed 4 until mixture is just combined.
- Pour mixture into pan, leveling top with spatula. Place pan on a baking tray. Bake for 50 minutes or until filling is just set (will wobble slightly in centre). Turn off oven. Cool cheesecake in over for 1 hour with door slightly ajar. Cool at room temperature. Refrigerate overnight.
- For the caramel syrup: While cheesecake is baking, melt butter, rice malt syrup and cream in thermomix for 3 minutes / 100'c / speed 2. Cool for 20 minutes. Transfer to a bowl. Cover. Refrigerate overnight.
- Remove cheesecake from pan. Stand cheesecake and syrup at room temperature for 10 minutes. Drizzle caramel syrup over centre of cheesecake. Serve.
- Start recipe 1 day ahead.