Anzac Cheesecake
This golden syrup Anzac cheesecake is a delicious combination of chewy Anzac base covered with creamy cheesecake and drizzled with a golden syrup caramel, drool!
Servings: 12 slices, approx.
Ingredients
For the Anzac base and crumb
- 1 cup (150gms) plain flour
- ⅔ cup (145gms) brown sugar
- 1 cup (90gms) rolled oats
- 1 cup (80gms) dessicatec coconut
- 125gms unsalted butter
- 3 tablespoons golden syrup
- ½ teaspoon baking soda
For the cheesecake filling
- 2 x 225gm blocks full fat cream cheese (450gms total)
- ½ cup (110 gms) white granulated sugar
- 1 & ½ teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1 cup (250mls) thickened cream
For the golden syrup caramel sauce
- 2 tablespoons (40gms) unsalted butter
- 2 tablespoons brown sugar
- 1 & ½ tablespoons golden syrup
- ½ cup (125mls) cream
- 1 pinch salt
Instructions
To make the Anzac biscuit base and crumb
- Preheat your oven to 180°C (355°F)/160°C fan-forced. Line a cheesecake tin base and sides with baking paper. Line a tray with baking paper.
- Add the flour, brown sugar, oats, and coconut to a bowl and mix well.
- Add the butter and golden syrup to a small pot on the stove. Heat on medium-low, string until the butter is melted and mixed into the golden syrup.
- Add the baking soda to the butter and golden syrup and mix well until foamy.
- Pour the bubbly butter mix into the dry ingredients. Mix to incorporate all the dry ingredients.
- Spoon ¾ of the mix into the cheesecake tin. Smooth down.
- Put the remaining ¼ of the mix onto the baking tray and flatten.
- Bake in the oven until golden brown and just starting to darken around the edges. For the tray this will take about fifteen minutes, for the cheesecake base, about twenty minutes.
- Allow to cool fully. Chop the crumb from the tray into small coarse pieces and store in an airtight container until needed.
To make the cheesecake filling
- Beat the room temperature cream cheese briefly to soften it.
- Add the lemon juice, sugar and vanilla to the cream cheese and beat on low until combined and the sugar has all dissolved.
- Whip the cream In a separate bowl until firm peaks form. Gently fold the whipped cream into the cream cheese mix until well combined.
- Spoon the cheesecake filling onto the cold Anzac base. Smooth the top with a spatula.
- Chill in the fridge for at least four hours, preferably overnight.
To make the caramel sauce and decorate the cheesecake.
- Add the butter, brown sugar and golden syrup to a small pot on the stove. Heat on medium low, stirring until the sugar is dissolved.
- Add the cream and pinch of salt. Heat on medium low for about five minutes, stiring well until fully combined and the caramel sauce has thickened slightly.
- Remove from the heat and cool completely before assembling the cheesecake.
- Remove the cheesecake from the tin. Smooth side sides with a spatula. Transfer to a serving board or plate.
- Sprinkle with reserved Anzac crumb. Drizzle with caramel sauce and you're done!
Notes
Extra sauce and crumb:
You will likely end up with extra caramel sauce and Anzac crumb after decorating the cheesecake. These can be served as extras on the side, or they pair perfectly over some classic vanilla bean or sour cream ice cream.
Storage:
The undecorated cheesecake:
In the fridge for up to five days, in a covered container.
In the freezer, wrapped and in the freezer for up to two months.
The Anzac crumb:
In a covered container at room temperature for up to two months.
The golden syrup caramel sauce:
In a covered container in the fridge for up to five days.
In an airtight container in the freezer for up to three months.