Description
A delicious Anzac Biscuit Cheesecake that combines the classic flavors of Anzac biscuits with a creamy cheesecake filling.
Ingredients
Scale
- 1 ½ cups crushed Anzac biscuits (about 10–12 biscuits)
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- ½ cup shredded coconut
- ¼ cup chopped walnuts (optional)
- Fresh berries for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed Anzac biscuits and melted butter. Mix until well combined.
- Press the biscuit mixture firmly into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then remove from the oven and let it cool completely.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Stir in the shredded coconut and chopped walnuts (if using) into the cream cheese mixture.
- Pour the cream cheese filling over the cooled biscuit crust, spreading it evenly. Smooth the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours, or overnight, until set.
- Before serving, garnish with fresh berries if desired. Carefully remove the sides of the springform pan and slice the cheesecake.
Notes
- For a chocolate twist, add ¼ cup of cocoa powder to the cream cheese mixture.
- Substitute the walnuts with pecans or almonds for a different flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Refrigeration
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg