Golden syrup anzac cheesecake
The Golden Syrup Anzac Cheesecake combines the traditional flavours of Anzac biscuits with a creamy cheesecake filling, creating a luscious dessert with a balanced sweetness. This recipe features a crunchy oat and coconut base topped with a smooth cream cheese mixture, perfect for any celebration.
Cook time 50 min
Prep time 20 min
Ingredients:
1 cup oats3/4 cup all-purpose white wheat flour
1/3 cup dried coconut meat
1/4 cup butter
1/3 cup maple syrup
1/3 cup brown sugar
1/3 cup cream cheese
1 tsp vanilla extract
2/3 cup sugar
3 eggs
2 tbsp heavy whipping cream
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.
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.
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.
Golden syrup anzac cheesecake FAQ:
An 8-inch springform pan is recommended for this Golden Syrup Anzac Cheesecake. This size allows for proper baking and cooling of the cheesecake.
Bake the cheesecake for about 30-35 minutes at 350°F (175°C) until the filling is set but slightly jiggly in the center.
The cheesecake is done when the edges are firm and the center is slightly jiggly. It will continue to set as it cools.
Yes, you can substitute the heavy whipping cream with sour cream or Greek yogurt for a different texture. For a non-dairy option, use a vegan cream cheese alternative.
Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days. It's best enjoyed chilled after a few hours in the fridge.
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.
Nutrition per serving
16 ServingsCalories 160kcal
Protein 3.16g
Carbohydrates 24g
Fiber 1.05g
Sugar 15g
Fat 7g
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