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'
‘Hero’ because it’s how you will feel when you haul this rustic beauty out of the oven. Every time I make this New York Times inspired recipe, I’m amazed at...
On December 21, 2017
I made this one fine morning when living in LA. It kind of happened accidentally and it was a
On February 3, 2017
Keeping the family healthy is always a challenge. Thanks to celebrity chef and nutritionist Zoe Bingley-Pullin feeding the hungry masses at the end of the day has just got easier.
On March 31, 2015
Bringing together sweet blueberries and sour lemons, this simple cheesecake is light but luscious. It’s the perfect end to a lazy summer meal.
On April 1, 2016
This spicy North African–style marinade adds a chilli kick to grilled chicken, as well as a sweet, smoky flavour. Served with a simple scoop of couscous and a dollop of...
On May 1, 2015