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Golden syrup Anzac cheesecake
Golden syrup Anzac cheesecake
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
An indulgent Anzac biscuit-inspired cheesecake with golden syrup topping, honoring WWI centenary.
Ingredients:
  • 125.00 gm Traditional Rolled Oats
  • 187.50 ml plain flour
  • 28.05 gm desiccated coconut
  • 75g butter
  • 83.75 gm golden syrup
  • 59.40 gm brown sugar
  • 500g cream cheese, softened
  • 4.40 gm vanilla extract
  • 141.90 gm caster sugar
  • 60g butter
  • 45.00 gm brown sugar
  • 110.55 gm golden syrup
  • 40.40 gm thickened cream
Instructions:
  • Preheat the oven to 150C/130C fan-forced and prepare a 20cm-round springform pan by greasing and lining the base.
  • In a bowl, mix rolled oats, flour, and coconut. In a small saucepan over medium heat, melt butter, golden syrup, and brown sugar until smooth, stirring for 5 minutes. Let it sit for 2 minutes, then combine with the coconut mixture. Mix thoroughly and let it rest for 5 minutes. Press the mixture into the prepared pan, leaving a 1cm border around the top edge.
  • In an electric mixer, combine cream cheese, vanilla, and sugar until light and fluffy. Gradually add eggs, one at a time, mixing until just combined. Pour mixture into pan and level the top with a spatula. Place the pan on a baking tray and bake for 50 minutes, or until the filling is just set (the cake will have a slight wobble in the center). Turn off the oven and let the cheesecake cool inside for 1 hour with the oven door slightly ajar. Once cooled, let it sit at room temperature before refrigerating overnight.
  • Prepare a luscious Golden syrup caramel by melting butter, brown sugar, and golden syrup in a saucepan over medium heat until smooth. Add cream, bring to a boil, then simmer for 2 minutes. Remove from heat and let it cool for 10 minutes.
  • Remove the cheesecake from the pan, let it sit at room temperature for 10 minutes, then generously drizzle the golden syrup caramel over the center before serving.

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