Culture Street

Serves 8–10

Anzac Crumb Base
150 g (5½ oz) plain (all-purpose) flour

125 g (4½ oz) rolled oats

70 g (2½ oz) caster (superfine) sugar

90 g (3¼ oz) desiccated coconut

1 teaspoon fine sea salt

150 g (5½ oz) unsalted butter, diced

200 ml (7 fl oz) pure maple syrup

3 g (1/10 oz) bicarbonate of soda (baking soda)

Anzac Crumb Base
Preheat the oven to 180°C (350°F/Gas 4).
Mix the flour, oats, sugar, coconut and salt together in a
large bowl.
Melt the butter and maple syrup together in a small saucepan
over a low heat and add the bicarbonate of soda.
Add the melted butter mixture to the dry ingredients, mix
together well then use your hands to bring it all together.
Grease a 20 cm (8 inch) spring-form cake tin and line it with
baking paper, then press the crumb into the base and bake for
15 minutes. Set aside to cool to room temperature.

Cheesecake Mixture
500 g (1 lb 2 oz) cream cheese, chopped

200 g (7 oz) caster (superfine) sugar

2 eggs

200 ml (7 fl oz) cream (35% fat)

50 ml (1½ fl oz) passionfruit purée

50 ml (1½ fl oz) pineapple purée

Cheesecake

Turn the oven down to 130°C (250°F/Gas 1).
Beat the cream cheese and sugar in the bowl of an electric
mixer, fitted with a paddle attachment, until smooth.
With the mixer running, add the eggs and cream and mix for
a further 2 minutes.
Pour the mixture into the tin, evenly covering the biscuit base,
then drizzle over the fruit purées and use a skewer to gently swirl
them through the mixture.
Bake for 1 hour, or until just set.
Allow to cool to room temperature and then chill before eating.

Recipe and Image from Recipes for a Good Time by Ben Milgate and Elvis Abrahanowicz. Published by Murdoch Books, rrp: $59.99'