Anzac Biscuit Cheesecake Cheesecake: 1kg cream cheese , room temp 50g plain flour 325g caster sugar 200g sour cream 1 Vanilla pod, seeded (use only the seeds) 220g eggs (4 large eggs) 1. Add cream cheese to a stand mixer or mixing bowl and mix on medium speed for 2-3 mins, or until smooth 2. Add in plain flour and caster sugar, mix until incorporated 3. Add in sour cream and vanilla, mix until incorporated 4. Slowly add in the eggs in 3 parts whilst mixing, making sure it’s fully incorporated before adding more 5. Pour into prepared, removable bottom cake tin or spring form. Wrap the tin tightly in foil, leaving the top open then place into a deep baking tray. Fill half way up with boiling water to create a Bain Marie. This will ensure gentle cooking of your cheesecake and won’t curdle the eggs 6. Bake at 175°C for 45 minutes then drop the temp to 165°C and bake for a further 35. You’ll know it’s cooked through when it jiggles in one mass like jelly. If it sloshes around l...