Recipes from around the world: No Bake Anzac Cheescake

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Anzac Day is a national day of remembrance in Australia and New Zealand which broadly commemorates all Australians and New Zealanders “who served and died in all wars, conflicts, and peacekeeping operations” and “the contribution and suffering of all those who have served”.  Anzac Day is observed on the 25th April every year. This day of remembrance was originally to honor the members of the Australian and New Zealand Army Corps who fought against the Ottoman Empire at Gallipoli during World War One.Cheesecakes are a popular dessert on Anzac Day in Australia and New Zealand. This recipe combines cheesecake with jelly, making for a very tasty dessert which is amazing to look at too.

INGREDIENTS

  •  8 Coles Bakery Anzac Biscuits
  •  70g butter, melted
  •  60ml boiling water
  •  1 tablespoon gelatine powder
  •  500g cream cheese, softened
  •  150g caster sugar
  •  1 tablespoon lemon juice
  •  2 teaspoon vanilla extract
  •  125ml Thickened Cream
  •  85g packet lime jelly crystals
  •  1 mango, stoned, peeled, chopped
  •  1 passion fruit, pulp removed
  •  Mint leaves, to garnish
DIRECTIONS

  1. Crumble the biscuits using a food processor or by putting them into a bag and break them up using a rolling pin. Take 2 tablespoons biscuit crumbs in a small bowl. and put it aside. Add the butter to the remaining biscuit crumbs in processor or mix them together in a bowl and mix them together. Spoon the biscuit mixture into a 20cm round spring form pan. Use the bottom of a glass to press entirely over the base and then place it into the fridge for 30 mins to chill.
  2. While the base is chilling, place the boiling water in a small bowl. Sprinkle the gelatin into the boiling water and whisk with a fork until completely dissolved and then let the mixture cool for 5 minutes.
  3. Using an electric mixer, beat the cream cheese, sugar, lemon juice and vanilla in a bowl until light and fluffy. Add the cream and beat for 2 mins or until mixture thickens slightly. With motor running, gradually add the gelatin mixture, beating until just smooth. Pour the cream mixture over the biscuit base. Place in the fridge to chill for 3 hours or until set.
  4. Prepare the jelly following packet directions. Set aside to cool until room temperature. Pour two-thirds of the jelly over the back of a wooden spoon over the cheesecake, keeping the remaining jelly for another use. Place in the fridge to chill for 2 hours or until set.
  5. Remove the sides from the cake pan. Use a spatula to carefully separate the cheesecake from the base. Serve topped with reserved biscuit crumbs, mango, passion fruit and mint.

Thank you to Taste.Com.Au for the lovely recipe.

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