This golden syrup Anzac cheesecake is a delicious combination of chewy Anzac base with creamy no bake cheesecake and drizzled with golden syrup caramel, drool!
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This Anzac biscuit cheesecake recipe is just the dessert you've been looking for. A perfect match of my super simple Anzac biscuit slice topped with my signature no bake cheesecake filling and finished with Anzac biscuit crumb and lashings of golden syrup caramel.
It's enough to make your taste buds do a happy dance. So pop on the kettle for a cuppa and make this glorious cheesecake this Anzac Day, or any other day you need something impressive and delicious.
I usually put all of my cheesecake recipes over on Keep Calm and Eat Ice Cream but given the Aussie theme I just had to put this one right here on Aussie Home Cook! If you are in the mood for more cheesecakes go ahead and check out my full list of no bake cheesecake recipes over on KCAEIC 🙂
Ingredients
For the Anzac biscuit base, crumb and golden syrup sauce
Oats: whole rolled oats are best.
Desiccated Coconut: is finely grated coconut, commonly used in baking. The fine texture helps mix into the base.
Plain flour: is best in this recipe. You can also use all-purpose flour. It's important to use flour that does not have any rising agents as we will be adding our own in the right amounts.
Brown sugar: also called light brown sugar, helps to give this slice some caramel notes. You could use dark brown sugar for some extra caramel notes, or white sugar or demerara sugar. If using cups to measure the brown sugar make sure it's packed down firmly (and ideally use a kitchen scale).
Golden Syrup: add flavor and sweetness to this slice and helps keep them soft, chewy and delicious.
Butter: I used unsalted butter in this recipe.
For the cheesecake filling
Cream cheese: full fat cream cheese is best. THe cheesecake might not set properly is you use low fat cream cheese. Blocks work better than tubs.
Cream: thickened cream with a fat content of about 34% works best. You can also use heavy cream or heavy whipping cream, which is similar.
White sugar: sometimes called graduated sugar, keeps the flavors clean. You could use castor sugar but there's really no need, and it costs more.
Vanilla extract: sometimes also called vanilla essence. You can use either, or imitation vanilla essence as your budget allows.
Lemons: a dash of fresh lemon juice helps brighten up this cheesecake and contrast the sweetness.
How to make Anzac cheesecake
To make the base Anzac biscuit base
Add the golden syrup and butter to a small pot on the stove. Heat on medium-low and stir until the butter is melted and mixed into the golden syrup. Add the baking soda and mix well until the mixture foams up.
Preheat the oven to 180°C (355°F)/160°C fan-forced. Line your cheesecake base and sides with baking paper. Line a baking tray with baking paper. Add the dry ingredients for the base except for the baking soda to a bowl and mix well.
Pour the foamy butter mix into the dry ingredients. Mix well. Add ¾ of the mix to the cheesecake tin. Smooth down with a spatula or the back of a spoon.
Spread the remaining ¼ of the mix onto the lined baking tray.
Put both the tray and the cheesecake tin in the oven. Bake the tray for about fifteen minutes and the cheesecake tin for about twenty minutes. Both should be golden brown when done and just starting to become darker brown around the edges.
Remove and allow to cool completely.
To make the cheesecake filling
Hot tip: ensure your cream cheese is at room temperature before starting, otherwise you can end up with lumpy cheesecake. About an hour at room temperature is usually sufficient.
Juice the lemon. Measure the cream cheese and beat it briefly to soften it. Add the sugar, lemon juice and vanilla extract. Mix on low until the sugar has dissolved. Remember to scrape the sides of the bowl occasionally to ensure it is evenly mixed.
In a separate bowl, whip the cream until firm peaks form. Carefully fold the whipped cream into the rest of the mix. Take care not to knock out too much of the air from the whipped cream.
Spoon the cheesecake filling onto the completely cooled Anzac base. Smooth the top with a spatula and 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, stirring well until fully combined and the caramel sauce has thickened slightly.
Allow to cool before assembling the cheesecake. Chop the extra crumb from the baking tray into small, coarse pieces and set aside.
Remove the cheesecake from the tin. Smooth down the sides with a spatula if you like. Transfer to a serving plate or board. Sprinkle with the Anzac crumb and drizzle with the caramel sauce and you're done!
You will end with more sauce and crumbs then you need to top the cheesecake which you can serve in a jug on the side or for another dish. I love it with a few scoops of vanilla ice cream.
How to serve
To serve this drool-worthy golden syrup Anzac cheesecake pop it onto a plate, slice and enjoy! Put the extra Anzac biscuit crumb out along with the jug of extra caramel sauce for those who like things extra saucy.
You will get cleaner slices if you nudge the Anzac crumb topping out of the way before slicing, otherwise they may dig into the cake as you slice.
How to store
The undecorated cheesecake
In the fridge: undecorated in a covered container, for up to five days.
In the freezer: wrap the whole cake or slice and store individual wrapped slices in the freezer for up to two months but best eaten within a month for the best texture.
The Anzac biscuit crumb:
At room temperature: in a covered container for up to two months but will be safe to eat for longer than this.
The golden syrup caramel sauce:
In the fridge: in a covered container for up to five days.
In the freezer: in a covered container for up to three months.
Tips for success and frequently asked questions
Can I make the base with Anzac biscuits?
Yes you can. Anzac biscuits tend to be on the buttery side, so you will likely need less butter compared to using regular biscuits. I would try 250gms of Anzac biscuits blitzed to bread crumbs and mixed with 85gms of unsalted butter.
If you still find the base is a little loose you could increase the butter up to 115gms or ½ cup.
My cheesecake base is tough to cut
I would start by saying the base of this cheesecake is on the firm side. However the base can also harden up if it's overbaked. Make sure it's just starting to turn a deeper caramel colour. If it's too dark your base will still be delicious, but harder to cut.
My caramel has hardened and I can't pour it
Your caramel has solidified in the fridge. Heat it for thirty to sixty seconds in the microwave, stir it well and it will loosen up. It's ok if the caramel sauce is warm, but don't make it too hot or it will melt the cheesecake.
What do I do with the leftover Anzac crumb and caramel?
You could use it for another cheesecake, but my personal favorite is to eat it with ice cream. It is delicious with a few scoops of vanilla bean ice cream or for something different some sour cream ice cream.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @theaussiehomecook
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📖 Recipe
Anzac Cheesecake
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
- full fat cream cheese blocks
- 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
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