Print Recipe

ANZAC 'Cheese' Cake

A Dairy Free, Cashew Free 'Cheese Cake' with an ANZAC biscuit base and covered in ANZAC caramel.
Prep Time1 d
Cook Time25 mins
Total Time1 d 8 hrs
Servings: 16
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    ANZAC Cheese Cake

    • ANZAC biscuit Base see recipe below
    • 2 1/2 to 3 Cups Coconut Cream this will require 2 400ml cans of Coconut Cream/Milk, lid removed and placed in the fridge overnight to thicken. only use the thickened cream, not the watery part
    • 4 teaspoons Maple Syrup
    • 4 teaspoons Vanilla Extract
    • 3 teaspoons Gelatine omit for a vegan version
    • 1 serve ANZAC Caramel

    ANZAC Biscuit Base

    • 300 grams of ANZAC Biscuits approximately 12 cookies
    • 1/3 Cup melted Coconut Oil

    ANZAC Biscuits

    • 2 Cups Desiccated Coconut
    • 1 Cup Dates
    • 1/4 Cup Almond Meal seed meal can be used for a nut free version
    • 1/4 Cup Golden Syrup
    • 1/2 teaspoon Bicarb
    • 1 teaspoon Vanilla Extract

    ANZAC Caramel

    • 3/4 Cup Coconut Cream or Coconut Milk thickened in the fridge
    • 1/4 Cup Golden Syrup can be replaced with Molasses or Maple Syrup
    • 1/2 teaspoon Vanilla Extract
    • Dash of Salt

    Instructions

    INSTRUCTIONS

      ANZAC Cheese Cake

      • Place the thickened coconut cream, vanilla extract and maple syrup in the bowl of a kitchen stand mixer with a whisk attached. Whisk until combined and thickened.
      • In a small bowl sprinkle the gelatine over 2 Tablespoons of water and allow to sit for 3 minutes to set. Fill a larger bowl with hot water and place the gelatine bowl over the water and dissolve (alternatively do this in a small saucepan over a low heat)..
      • Add the dissolved gelatine mixture into the cream and whipped until combined.
      • Pour the cream into the set biscuit base and place on the fridge for 4-6 hours or until set (over night is ok). If you are pressed for time place the 'cheese' cake can be placed in the freezer for 1 hr to quicken the process.
      • Once set, pour and and spread the cooled ANZAC caramel over the top of the cheese cake and serve.
      • Keep the ANZAC 'Cheese' Cake in the fridge between serving.

      ANZAC Biscuit Base

      • Line and grease a 20cm/8inch round springform cake tin.
      • Place the biscuits into a food processor and process until fine crumbs form. Add the melted coconut oil and process until combined.
      • Press the cookies into the bottom and up the sides of the tin.
      • Place in the fridge for 1 hour (or freezer for 30 minutes if you are pushed for time) to set.

      ANZAC Biscuits

      • Preheat the oven to 175C/350F.
      • Line and grease 2 baking trays.
      • Put all the ingredients into a blender and process until combined and soft.
      • This will take up to 10 minutes depending on the strength of your blender. If your blender is not too strong soak the dates in boiling water for 10-20 minutes and then drain and dry thoroughly.
      • Take heaped tablespoons of mixture and roll into a ball.
      • Place the ball on the baking tray and flatten the ball with the palm of your hand to the desired thickness (this will dictate how crunchy the biscuits bake). Repeat with the remaining mixture; it will make approximately 15 biscuits.
      • Bake for 10-12 minutes for thinner, crunchier cookies and 12-15 for thicker cookies.
      • The cookies will still be soft straight out of the oven but will harden upon cooling.
      • Allow to cool completely before using to make the base.

      ANZAC Caramel

      • Place the coconut cream and golden syrup in a medium saucepan and bring to the boil over a medium/high heat.
      • Simmer over medium heat for approximately 10 minutes, or until darkened and the mixture has halved in volume.
      • Remove from the heat and stir in the vanilla and salt and allow to cool completely before using. This can be done by placing the caramel in the fridge.

      Notes

      Adapted from Taste