I usually go out of my way to avoid charity spruikers, you know the ones that hang outside of shopping centres with puppy dog eyes trying to guilt you into signing up to save the children or environment or whales or those poor CEOs affected by the GFC. Does that make me a bad person? I don’t think so. I like to be able to choose out of my own free will when and who I will donate money to. But I am a sucker for an old man, especially one wearing a well worn suit, a flat cap and has more wrinkles then you could poke a walking stick at. And with ANZAC Day just a shuffle away this sort of elderly gentleman has materialised at every supermarket entrance with a glint in their eye, a story to tell and a badge to sell.
ANZAC Day is one of the rare public holidays where Australians genuinely know what it is for and even pause for a moment to remember. I am in no way pro war but I buy a badge each year for the ANZAC Appeal, to remember my family who have endured the horror of conflict and to thank my lucky stars I’ve never had to experience war. It’s also a day to eat (guilt-free) my body weight in freshly baked ANZAC biscuits that are crunchy yet still slightly chewy and warm. This year I’ve decided to mix it up a bit and create an easy-peasy ‘no-bake’ lemon cheesecake using ANZAC biscuits as the base. I tend to prefer no-bake cheesecakes because they are lighter and simple to whip up, just allow a few hours setting time in the fridge. Enjoy this public holiday and maybe try not to avoid the ANZAC Day appeal badges and buy one instead! Lest We Forget. x
‘No Bake’ ANZAC Cheesecake
PS: Thanks to Ewen Bell for taking this lovely snap!
‘No Bake’ Lemon Cheesecake
What’s in it?
400g ANZAC Biscuits (you can use the recipe below or cheat and buy some, I won’t tell!)
50g butter, melted
Cheesecake Filling:
4 cups cream cheese
1 cup cream
2 lemons, zest only
1 teaspoon vanilla extract
2g gelatin, leaf or powder (optional)
How To Make It:
- Place ANZAC biscuits in a food processor and blitz until mixture resembles fine bread crumbs.
- Combine crushed ANZAC biscuits and melted butter in a bowl and stir to combine.
- Line 20cm springform cake tin with baking paper. Line base with the biscuit mixture and chill for 30 minutes.
- In electric mixer fitter with whisk attachment, add cream cheese and cream and whisk till stiff peaks form. Add lemon zest reserving a little for garnish and vanilla and whisk to combine.
- In small saucepan heat 1/3 cup of water to just below boiling point, allow to cool slightly then add gelatin and whisk so that there are no lumps. Strain and add to cream mixture, stir to combine.
- Pour cream mixture onto biscuit base and allow to set in fridge for at least 3 – 4 hours, or overnight. Garnish with lemon zest to serve.
Traditional ANZAC Biscuits
What’s in it?
1 cup plain flour
150g castor/super fine sugar
1 cup rolled oats
1 cup desiccated coconut
125g butter
1/4 cup golden syrup
1/2 teaspoon bicarbonate soda
1 tablespoon boiling water
How To Make It:
- Preheat fan-forced oven to 180 degrees. Prepare two baking trays lined with baking paper.
- In a large mixing bowl, add sifted flour then stir in sugar, oats and coconut.
- Place a small saucepan over low heat, add butter and golden syrup, stir occasionally until butter has melted. Remove from heat.
- Dissolve bicarbonate soda in boiling water then add to butter mixture. Add butter mixture to flour mixture and stir until well combined.
- Take one tablespoon of mixture and roll into a slightly flattened ball, place on prepared baking tray and repeat with remaining mixture leaving a 5cm gap between each ball.
- Bake for 20 minutes or until golden. Leave on tray for 3 minutes before placing on wire cake rack to cool completely.
