3 ways with ANZAC BISCUITS

The Aussie classic gets a makeover with these clever twists

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.