April 18, 2023
No-bake Anzac Cheesecake with Coconut Caramel and Fresh Raspberries
Commemorate Anzac Day this year with a delectable treat for everyone to share.
Preparation time: 30 minutes
Resting time: 4 hours
For the biscuit base:
- 120g Anzac biscuits, blitzed to crumbs
- 125g butter, melted
For the cheesecake:
- 500g cream cheese, softened (take out of the fridge for 15 mins)
- 100g caster sugar
- 2 tsp gelatin powder dissolved in 1⁄4 cup boiling water
- 150g white chocolate, melted and slightly cooled
- 300ml cream, softly whipped
For the coconut caramel:
- 1 x 400ml tin of coconut milk
- 160g brown sugar
- 2 tbsp golden syrup
- Pinch of sea salt
- Coconut caramel
- 2-3 tbsp desiccated coconut
- 1 punnet fresh raspberries
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- Prepare the base - Line the base of a springform cake tin with non-stick baking paper. Allow the paper edges to overhang the base before you secure the ring back on. This will make it much easier to transfer your finished cheesecake to a serving platter.
- In a food processor, blitz Anzac biscuits until finely crushed. Add melted butter and blitz until well combined. Transfer the mixture to the prepared pan. Press into the base and halfway up the pan's sides, chill in the fridge for 30 minutes to set.
- Make the cheesecake filling - Beat the cream cheese and sugar with an electric mixer until smooth, add the gelatin and chocolate, mix until smooth again then gently fold through the whipped cream. Pour over the base and refrigerate for 4 hours or until set.
- Make the caramel - In a small saucepan bring all caramel ingredients to a boil, then turn down the heat to low and simmer for 35 minutes. Stand to cool, the colour will deepen, and the caramel will thicken slightly.
- To serve, drizzle the cheesecake with cooled caramel sauce, a sprinkle of desiccated coconut and a helping of fresh raspberries.