3 ways with AN­ZAC BIS­CUITS

The Aussie clas­sic gets a makeover with these clever twists

Woman’s Day (Australia) - - Food to Love -

PLUM CHEESE­CAKE WITH AN­ZAC BIS­CUIT CRUST SERVES 10 PREP 20 MINS COOK 1 HOUR 15 MINS PER SERVE 2773kj

✦ 300g packet An­zac bis­cuits, bro­ken ✦ ½ cup macadamia nuts ✦ ½ cup des­ic­cated co­conut ✦ 100g but­ter, melted ✦ 500g cream cheese, soft­ened ✦ 2⁄ cup caster sugar 3 ✦ 1 le­mon, finely grated zest ✦ 3 eggs ✦ 250g sour cream ✦ ¼ cup le­mon juice ✦ 825g can whole plums, drained ( juice re­served), seeded, sliced ✦ thick cream, to serve

1 Pre­heat oven to mod­er­ate, 180°C. Line base of a 22cm spring­form pan with bak­ing paper.

2 In a food pro­ces­sor, com­bine bis­cuits, nuts and co­conut. Process un­til finely crushed. Add but­ter and pulse to com­bine. Press mix­ture firmly over base and side of pan, 1cm from the top. Bake 15 mins. Cool. Re­duce oven to mod­er­ately slow, 160°C.

3 In a bowl, us­ing an elec­tric mixer, beat cream cheese, sugar and zest to­gether un­til smooth. Add eggs, one at a time, beat­ing well af­ter each ad­di­tion. Beat in sour cream and le­mon juice.

4 Pour cream cheese mix­ture into shell. Scat­ter plums evenly over the top. Bake 50-55 mins un­til just set in the cen­tre. Turn oven off. Cool cheese­cake in oven, with door ajar, 2 hours. Chill overnight.

5 Bring re­served plum juice to the boil in a large saucepan. Boil 3-5 mins un­til re­duced by half. Cool. Serve cheese­cake in wedges with plum syrup and cream.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.