Entertaining Dessert

Basque cheesecake with Anzac biscuit crumb

Name: Basque cheesecake with Anzac biscuit crumb recipe
Prep time: 45 min
Cook time: 80 min
Total time: 125 min
Yield: 16
Ingredients: 1kg cream cheese, at room temperature; 400g can coconut cream; 220g golden syrup, plus extra, to drizzle; 40.00 ml cornflour, sifted; 2 tsp plain flour, sifted; 4 large eggs, at room temperature; 2 large egg yolks, at room temperature; 60g salted butter, chopped; 20.00 ml golden syrup; 110g caster sugar; 75g plain flour; 45g rolled oats; 30g desiccated coconut; 1/4 tsp bicarb soda; 20.00 ml boiling water

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45m

1h 20m

Basque cheesecake with Anzac biscuit crumb — Brett Stevens

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by Lucy Nunes

Delicious Team

Apr 15, 2026

We used coconut cream and golden syrup for this creamy Basque cheesecake. Served with a generous drizzle of golden syrup and crunchy crumbs of homemade Anzac biscuit, it’s the perfect combo.

You’ll need to start this recipe a day ahead, and you’ll need a 22cm springform pan.

Credit: Brett Stevens

1kg cream cheese, at room temperature
400g can coconut cream
220g golden syrup, plus extra, to drizzle
2 tbs cornflour, sifted
2 tsp plain flour, sifted
4 large eggs, at room temperature
2 large egg yolks, at room temperature

Anzac biscuit crumb

60g salted butter, chopped
1 tbs golden syrup
1/2 cup (110g) caster sugar
1/2 cup (75g) plain flour
1/2 cup (45g) rolled oats
1/3 cup (30g) desiccated coconut
1/4 tsp bicarb soda
1 tbs boiling water

Method

1.

Preheat oven to 230°C/210°C fan-forced. Grease base and side of a 22cm springform pan and line with baking paper, extending paper over the edges.
2.

Place cream cheese, coconut cream and golden syrup in a food processor and whiz until smooth. Add flours, 1 tsp salt flakes, eggs and yolks and whiz, scraping down side occasionally, until combined and smooth. Pour mixture into prepared pan and level top with a spatula.
3.

Bake for 40 minutes, until the top is deep golden. Reduce temperature to 160°C/140°C fan-forced and bake for a further 20 minutes, until cheesecake is just cooked but still has a slight wobble in the centre. Transfer to a wire rack and cool in pan completely, then chill, covered, overnight in the fridge.
4.

Meanwhile, make Anzac biscuit crumb. Increase oven to 180°C/160°C fan-forced. Line a baking tray with baking paper.
5.

Place butter and golden syrup in a small saucepan over medium heat. Cook, stirring occasionally, until butter melts. Meanwhile, place sugar, flour, oats and coconut in a large bowl and mix to combine.
6.

Mix bicarb and boiling water in a small bowl, then stir bicarb mixture through butter mixture. Add butter mixture to dry ingredients and stir until well combined. Spread dough onto prepared tray into a 1cm-thick layer. Bake for 20 minutes, or until golden. Cool on tray. Break into chunks.
7.

To serve, ease baking paper away from sides of cheesecake and transfer cake to a serving plate. Drizzle with extra golden syrup and sprinkle with Anzac biscuit crumb. Cut with a hot, dry knife, wiping knife between cuts. Serve with extra crumbs.