Easy Anzac Biscuit Cheesecake Slice
The classic Anzac biscuit is delicious as it is! But if you wanted to step it up and make an impressive sweet treat for afternoon tea, try this Anzac Biscuit Cheesecake Slice recipe.
Ingredients
- 180 grams anzac bicuits
- 1/2 cup shredded coconut
- 250 grams cream cheese
- 125 grams sour cream
- 1/2 cup cream
- 1/2 orange, zest
- 1/2 lemon, zest
- 1 tablespoons vanilla essence
- 100 grams butter, melted
- 1/2 cup caster sugar
- 1/4 shredded coconut
- 2 eggs
- 180 grams anzac bicuits
- 1/2 cup shredded coconut
- 250 grams cream cheese
- 125 grams sour cream
- 1/2 cup cream
- 1/2 orange, zest
- 1/2 lemon, zest
- 1 tablespoons vanilla essence
- 100 grams butter, melted
- 1/2 cup caster sugar
- 1/4 shredded coconut
- 2 eggs
- Step 1 of 5Preheat oven to 180°C, and line the base of a 20 x 30cm tin with paper.
- Step 2 of 5Into a food processor, place the biscuits and coconut, whizzing until they resemble fine breadcrumbs. Add the butter and blitz again.
- Step 3 of 5Use the back of a spoon to press the mixture into the base of the tin. Refrigerate for 30 min.
- Step 4 of 5Beat the cream cheese and sugar until smooth. Add the cream, sour cream, vanilla and eggs, then beat again until smooth. Fold through the orange and lemon zest. Pour mixture over the base and sprinkle with coconut. Bake for 20 minutes.
- Step 5 of 5Remove from oven and cool completely before slicing. Best kept in the fridge!
Method
- Step 1 of 5Preheat oven to 180°C, and line the base of a 20 x 30cm tin with paper.
- Step 2 of 5Into a food processor, place the biscuits and coconut, whizzing until they resemble fine breadcrumbs. Add the butter and blitz again.
- Step 3 of 5Use the back of a spoon to press the mixture into the base of the tin. Refrigerate for 30 min.
- Step 4 of 5Beat the cream cheese and sugar until smooth. Add the cream, sour cream, vanilla and eggs, then beat again until smooth. Fold through the orange and lemon zest. Pour mixture over the base and sprinkle with coconut. Bake for 20 minutes.
- Step 5 of 5Remove from oven and cool completely before slicing. Best kept in the fridge!
Method
- Step 1 of 5Preheat oven to 180°C, and line the base of a 20 x 30cm tin with paper.
- Step 2 of 5Into a food processor, place the biscuits and coconut, whizzing until they resemble fine breadcrumbs. Add the butter and blitz again.
- Step 3 of 5Use the back of a spoon to press the mixture into the base of the tin. Refrigerate for 30 min.
- Step 4 of 5Beat the cream cheese and sugar until smooth. Add the cream, sour cream, vanilla and eggs, then beat again until smooth. Fold through the orange and lemon zest. Pour mixture over the base and sprinkle with coconut. Bake for 20 minutes.
- Step 5 of 5Remove from oven and cool completely before slicing. Best kept in the fridge!