Taken from Recipes For A Good Time (Murdoch Books; £25)
- For the Anzac crumb base:
- 150g plain flour
- 125g rolled oats
- 70g caster sugar
- 90g desiccated coconut
- 1tsp fine sea salt
- 150g unsalted butter, diced
- 200ml pure maple syrup
- 3g bicarbonate of soda
- For the cheesecake mixture:
- 500g cream cheese, chopped
- 200g caster sugar
- 2 eggs
- 200ml cream
- 50ml passionfruit purée
- 50ml pineapple purée
For the base: Preheat the oven to 180C, gas 4.
Mix the flour, oats, sugar, coconut and salt together in a large bowl
Melt the butter and maple syrup together in a small saucepan over a low heat and add the bicarbonate of soda.
Add the melted butter mixture to the dry ingredients, mix together well then use your hands to bring it all together.
Grease a 20 cm spring-form cake tin and line it with baking paper, then press the crumb into the base and bake for 15 minutes. Set aside to cool to room temperature.
To make the filling: Turn the oven down to 130C, gas 1.
Beat the cream cheese and sugar in the bowl of an electric mixer, fitted with a paddle attachment, until smooth. With the mixer running, add the eggs and cream and mix for a further 2 minutes
Pour the mixture into the tin, evenly covering the biscuit base, then drizzle over the fruit purées and use a skewer to gently swirl them through the mixture
Bake for 1 hour, or until just set. Allow to cool to room temperature and then chill before eating.
Fruit purees are available from speciality food stores, often in tetrapacks