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  1. Home
  2. Food

Baked caramel cheesecake tart with Anzac biscuit base

Take your baking to the next level with a twist on the traditional! - by Better Homes and Gardens
  • 24 Jul 2020
Baked caramel cheesecake tart with Anzac biscuit base
Prep: 15 Minutes - Cook: 60 Minutes - Serves 10-12
Proudly supported by

Cheesecake comes in so many flavours – lemon, white chocolate, berry… the list goes on. This recipe takes a caramel cheesecake and teams it with a base made from Anzac biscuits, with more crumbled over the top. It’s a wonderful way to enjoy our national bickie year-round.

Ingredients

Cobram Estate Extra Virgin Olive Oil Spray, to grease

300g store-bought Anzac biscuits

120g butter, melted

2 x 250g blocks cream cheese, chopped, softened

395g can sweetened condensed milk

3 free-range eggs

1 tsp vanilla extract

3/4 cup caster sugar

2 Tbsp golden syrup

125ml thickened cream

Toasted shaved coconut, to garnish (optional)

Method

  1. Preheat oven to 140ºC fan-forced (160ºC conventional). Grease base and side of a 24cm (base measurement) loose-bottomed tart tin with cooking oil spray, then line base with baking paper. Put onto an oven tray.

  2. Set 2 biscuits aside for garnish and put remaining biscuits into the bowl of a food processor and process until finely chopped. Pour in butter and process until combined.

  3. Press biscuit mixture into base of prepared tin until level and smooth. Refrigerate while making filling.

  4. Put cream cheese into a large mixing bowl and beat with electric hand beaters on medium speed until smooth. Pour in condensed milk and beat again until smooth. Add eggs and vanilla, then beat again until light and fluffy.

  5. Pour mixture into prepared tin and smooth surface. Bake for 45 minutes, or until just set, but still slightly wobbly in the centre.

  6. Turn off oven and allow cake to cool with oven door slightly ajar for 30 minutes. Remove from oven and set aside at room temperature for 1 hour before refrigerating for at least 2 hours or overnight to chill.

  7. Meanwhile, to make caramel sauce, put sugar and 60ml water in a small saucepan over medium heat and cook, stirring constantly, for 3 minutes, or until dissolved. Increase heat to medium-high and bring to the boil. Cook, swirling the pan occasionally, for 6-8 minutes, or until golden, then remove from heat and carefully add golden syrup and cream, swirling the pan until combined. Return caramel mixture to medium-high heat and cook, stirring occasionally, for 3 minutes, or until well combined and heated through. Transfer to a heatproof bowl and stand for 2 hours, or until cooled and thickened.

  8. Spread caramel over chilled cheesecake tart. Roughly chop reserved biscuits, then sprinkle over top of tart, along with toasted coconut, if using. Serve.

Baked caramel cheesecake tart with Anzac biscuit base

Baked caramel cheesecake tart with Anzac biscuit base

Photography Rob Palmer

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For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!

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{headline}

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This is the secret to making the world's best cheesecake at home

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No-bake key lime pie in a jar

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