If there’s one food synonymous with the ANZAC legend it is of course the humble Anzac biscuit. A sweet concoction made of rolled oats and golden syrup the biscuits were popular during World War 1 as treats sent to soldiers as they transported well and the ingredients didn’t spoil. It’s hard to make big batches of biscuits in a camp oven so this is a great recipe that captures the flavours and spirit of the Anzac biscuit in a camp oven friendly cheesecake. 


Cooking Method: Camp Oven

Cooking Time: 50 minutes


Ingredients:
Base:
250g crushed Anzac biscuits
80g melted butter
3 tablespoons golden syrup 
Filling:
500g cream cheese
1 teaspoon vanilla
2/3 cup caster sugar
3 eggs
Golden Syrup sauce
60g butter
1/4 cup brown sugar
1/3 cup golden syrup 
2 tablespoons cream


Method:

  1. To make Base, combine all ingredients well and press into well greased cake tin.
  1. Beat cream cheese, vanilla and sugar until light and fluffy. Add eggs, 1 at a time, beating until combined. Pour mixture into cake tin over the biscuit base. 
  2. Place tin on trivet in camp oven. Bake for 50 minutes with medium top and bottom heat or until filling is just set. Remove camp oven from heat (and remove any coals from the lid) and allow to cool to room temp before removing from camp oven. Refrigerate.
  3. To make Golden syrup sauce place butter, brown sugar and golden syrup in a small saucepan over medium heat. Cook, stirring for 5 minutes or until smooth. Stir in cream. Bring to the boil. Simmer for 2 minutes. Remove from heat. Cool to room temp. 
To serve drizzle sauce over cheesecake.