Golden syrup anzac cheesecake
Indulge in the decadent flavors of this Golden Syrup Anzac Cheesecake! This recipe blends a crunchy oat and coconut crust with a rich, creamy cheesecake filling. Sweetened with maple syrup and brown sugar, and enhanced with the smoothness of cream cheese and a hint of vanilla, this dessert is perfect for any occasion. Follow our easy instructions for a dessert that’s sure to impress!
- 21 Apr 2024
- Cook time 50 min
- Prep time 20 min
- 16 Servings
- 11 Ingredients
The Golden Syrup Anzac Cheesecake is a delightful fusion of traditional Anzac biscuit flavors and creamy cheesecake goodness. This dessert promises a luscious, rich taste with a perfect balance of sweetness and texture, making it an irresistible treat for any occasion.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch springform pan with parchment paper.
- In a medium-sized saucepan, melt the butter over low heat. Once melted, remove from heat.
- Add the oats, flour, dried coconut meat, brown sugar, and maple syrup to the melted butter. Mix until all ingredients are well combined.
- Transfer the mixture to the prepared springform pan. Press it down firmly and evenly to create the base.
- Bake in the preheated oven for about 10-12 minutes, or until it turns a golden brown. Allow it to cool while you prepare the cheesecake filling.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the sugar and vanilla extract, and continue to beat until well incorporated.
- Add the eggs one at a time, beating well after each addition to ensure a smooth mixture.
- Finally, add the heavy whipping cream and mix until smooth and creamy.
- Pour the cheesecake filling over the cooled base in the springform pan. Smooth the top with a spatula if needed.
- Place the springform pan in the preheated oven and bake for about 30-35 minutes, or until the filling is set and only slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar. This helps prevent cracking.
- Once the cheesecake is cool, refrigerate it for at least 4 hours, or overnight, to allow it to set fully.
- Carefully remove the cheesecake from the springform pan. Slice and serve.
- Optionally, drizzle with extra maple syrup or garnish with toasted coconut flakes.
Tips:
- Ensure that all ingredients are at room temperature before mixing to achieve a smooth and even batter.
- When making the crust, press it firmly and evenly into the bottom of the baking pan to create a solid base that holds together well.
- To avoid cracks in your cheesecake, bake it in a water bath or place a pan of water on a lower rack in the oven to create steam.
- Let the cheesecake cool gradually in the oven with the door slightly ajar to prevent sudden temperature changes that can cause cracking.
- Refrigerate the cheesecake for at least 4 hours, or ideally overnight, before serving to allow the flavors to meld and the texture to set properly.
With its captivating blend of oat, coconut, and creamy cheese textures, the Golden Syrup Anzac Cheesecake is sure to be a hit among friends and family. Enjoy this distinctively delicious dessert as a unique take on classic flavors, perfect for any celebration or as a delightful end to a meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 50 grams |
| Energy | |
| Calories 160kcal | 7% |
| Protein | |
| Protein 3.16g | 2% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 1.05g | 3% |
| Sugar 15g | 15% |
| Fat | |
| Fat 7g | 8% |
| Saturated 3.62g | 12% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 60ug | 6% |
| Choline 36mg | 7% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.06mg | 5% |
| Vitamin B3 0.19mg | 1% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 11ug | 3% |
| Vitamin B12 0.14ug | 6% |
| Vitamin C 0.01mg | 0% |
| Vitamin E 0.16mg | 1% |
| Vitamin K 0.51ug | 0% |
| Minerals | |
| Calcium, Ca 22mg | 2% |
| Copper, Cu 0.05mg | 0% |
| Iron, Fe 0.56mg | 5% |
| Magnesium, Mg 13mg | 3% |
| Phosphorus, P 60mg | 5% |
| Potassium, K 70mg | 2% |
| Selenium, Se 7ug | 12% |
| Sodium, Na 40mg | 3% |
| Zinc, Zn 0.45mg | 4% |
| Water | |
| Water 14g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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