Ingredients
ANZAC biscuit base
- 125 g butter
- 4 tbsp golden syrup
- ¼ tsp of baking soda
- 1 tbsp boiling water
- 1 cup rolled oats
- 1 cup plain flour
- ½ cup brown sugar
- ¾ cup desiccated coconut
Lemon Cheesecake
- 400 g cream cheese
- 2/3 cup icing sugar or to taste
- 160 ml double cream
- 1 tbsp lemon juice
- Lemon rind to decorate
Instructions
ANZAC biscuit base
- Preheat the oven to 160°C and line 4 small 13cm/5" springform tins (or 1 large 23cm/9" tin) with baking paper.
- Melt together the butter and golden syrup in a saucepan over a low heat.
- In a large bowl, combine oats, flour, brown sugar and coconut.
- Dissolve the baking soda in the boiling water, add to saucepan.
- Combine liquid and dry ingredients.
- If using the small springform tins, press around 1/3 cup of batter into the bottom of each tin. You may have a bit of batter leftover, make small cookies to decorate the cheesecakes, or for snacking :)
- Bake in the oven for around 15 mins or until lightly golden brown.
Lemon Cheesecake
- While the ANZAC biscuit bases are cooling, place the cream cheese and icing sugar in a large mixing bowl and beat until smooth.
- Add in the double cream and lemon juice and beating until smooth and creamy.
- Pour onto the biscuit base and put in the fridge to set for at least 3 hours, but preferably overnight.
- To serve, top with some lemon rind.