For our recent NZ-inspired dinner, I wanted to create a dessert that (a) I could make in advance and (b) was not too difficult. I immediately thought of ANZAC biscuits, in all their coconut and golden syrup glory, and I had my inspiration. ANZAC cheesecake with macadamia praline. I started by making a batch of these ANZAC biscuits, which were promptly destroyed not long after they had cooled in order to make the buttery biscuit base. Pressed into a lined spring form pan… As for the cheesecake itself, I used cream cheese, sugar, sour cream, coconut, golden syrup and eggs…. Beaten until smooth, then poured on top of the biscuit base, and baked for 50 minutes (allowing the cake to cool in the oven with the door ajar). As for the cheesecake topping, I decided to try and make a macadamia praline. I am completely clueless when it comes to working with caramel and heating sugar, so I suspect I should have cooked the sugar longer in order for it to take on more colour. In any event, once poured over the macadamia nuts, we had ourselves a crunchy, sugary cheesecake topper.         I really enjoyed the flavours of this cheesecake…. Which was sweet, without being too sweet… And the coconut added a nice touch.         It may not have been the most ‘authentic’ of NZ desserts, but it was a tasty tribute nonetheless!   Delish! ANZAC cheesecake with macadamia praline (serves 8 -12)

• 250g ANZAC biscuits (either homemade or store bought)
• 125g butter, melted
• 500g cream cheese
• 200g sour cream
• 1 cup caster sugar
• 1/2 cup coconut
• 1 tbs golden syrup + extra
• 3 eggs
• 100g macadamia nuts
• 1 cup sugar
• 1 cup water

1. Macadamia praline: Heat sugar and water in a small saucepan over a medium heat, until bubbly and golden in colour (do not stir). When the sugar has reached the desired colour, stir in the macadamia nuts, and spread the entire mixture on a lined baking tray. When cooled, break into pieces.
2. Preheat oven to 160C. Grease and line the base of a round spring form pan with baking paper.
3. Process biscuits until fine crumbs. Add the melted butter, and process until combined. Press into the base of the prepared pan, and place in the fridge for 30 minutes.
4. Beat cream cheese, sour cream, sugar, coconut and golden syrup until smooth. Add eggs, one at a time, beating until incorporated after each one.
5. Pour on top of biscuit base, and bake for 1 hour.
6. Turn off oven, and cool in the oven with the door ajar.
7. Cover, and place in the refrigerator for 3 hours or overnight.
8. To serve, top with macadamia praline pieces and a drizzle of golden syrup.