There are a few things we always do on ANZAC Day, year after year – we get up bright and early and head along to the Dawn Service at the Auckland Museum, then go out somewhere nice for breakfast before heading home to do a bit of ANZAC baking.
Whether you’re a baker or a baking-eater, no ANZAC Day is complete without ANZAC biscuits – and what’s not to love about those sweet, chewy, oaty biscuits?
While ANZAC biscuits are delicious as they are, I decided to make something a little more indulgent this year – after all, we’re lucky enough not to be limited by war-time rationing, so why not! So this year we’ll be enjoying something a little different on ANZAC Day – a white chocolate ANZAC cheesecake.
The beauty of this recipe is that you still have the pleasure of baking ANZAC biscuits, with the added bonus of having a deliciously light white chocolate cheesecake to accompany them.
There’s something nostalgic about pulling out a tin of Chelsea Golden Syrup on ANZAC Day and making homemade ANZAC biscuits – they always taste so much better when you’ve made them yourself! I’m all about getting as much flavour as possible into these little biscuits, so use Chelsea Raw Sugar instead of standard white sugar to bring in a whole new level of depth to the humble little biscuit.
I’m a bit obsessed with Chelsea Raw Sugar at the moment, so ended up using Chelsea Organic Raw Sugar in the white chocolate cheesecake filling as well – it’s lighter in colour than Chelsea Raw Sugar but still super flavoursome, making it perfect for this creamy white filling. Simply blitz a little in a food processor until the grain looks like caster sugar, and you’re all set.
Feeling inspired? Then give my white chocolate ANZAC cheesecake a try or check out Chelsea Sugar’s website for more recipes and inspiration. Remember to share your creations using #chelseasugar – I’d love to see them!
White chocolate ANZAC cheesecake
Makes 9” cheesecake
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
- 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)
ANZAC biscuit base
- Pre-heat oven to 150°C. Line a baking tray with baking paper.
- In a medium bowl, sift together flour and cinnamon. Add rolled oats, coconut and sugars and mix well.
- 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.
- Remove from heat and stir in baking soda. Add to dry ingredients immediately and mix until well combined.
- 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.
- 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).
- 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.
- Combine white chocolate and pouring cream in a small pot. Stir over a gentle heat until smooth and combined. Set aside to cool.
- Sprinkle gelatine over ¼ cup water and stir. Place in microwave and heat for 15 seconds, then mix until gelatine dissolves. Allow to cool.
- Beat cream cheese, vanilla and Chelsea Organic Raw Sugar in a bowl until smooth.
- In a separate bowl, beat whipping cream until soft peaks form.
- Stir gelatine mixture into cream cheese mixture until completely incorporated. Add cream and fold until well combined.
- Add white chocolate ganache and fold until well combined. If mixture loses some of its ‘puff’ give quick whisk until stiff peaks form again.
- Pour into prepared base and place in fridge for at least 30 minutes.
– Top with whipped cream and small pieces of ANZAC biscuit.
– Serve with a drizzle of homemade Coconut Sugar Caramel Sauce.
Thanks to the lovely team at Chelsea Sugar I have a $50 Chelsea prize pack to giveaway to one lucky reader.
To be in to win, simply use the gadget below to tell me which Chelsea Sugar product you’d most like to use in your ANZAC baking this year.
a Rafflecopter giveaway
This post was made possible thanks to Chelsea Sugar. All words, images and recipes are my own. Entries close 11.59pm Monday 25 April. The winner will be chosen at random and notified on Tuesday 26 April. Winner must make contact within 3 business days or they’ll forfeit the prize and a new winner will be drawn. Sorry – this giveaway is only open to New Zealand residents.