Golden Syrup
Chelsea Golden Syrup in the...
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Cakes
Golden Syrup Anzac Cheesecake
30 mins
15 mins
Moderate
10
Need a crowd-pleasing dessert fit for any celebration? This no-bake Golden Syrup Anzac Cheesecake is it! A crunchy Anzac biscuit base meets creamy white chocolate and golden syrup filling, finished with homemade caramel sauce. How good!
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- Ingredients
- Method
Ingredients
Base
- 250g crunchy Anzac biscuits (store bought, or make your own using this recipe)
- 80g butter, melted
Filling
- 500g full fat cream cheese, at room temperature
- ½ cup Chelsea Icing Sugar (75g)
- 2 Tbsp Chelsea Golden Syrup
- 175g white chocolate, roughly chopped
- ⅔ cup cream (167ml)
Topping
- ½ cup Chelsea Soft Brown Sugar (100g)
- ⅓ cup Chelsea Golden Syrup (120g)
- 50g butter
- ½ cup cream (125ml)
- Pinch sea salt (optional)
To Decorate (Optional)
- ⅔ cup cream (167ml)
- 1 Tbsp Chelsea Icing Sugar
- 3-4 crunchy Anzac biscuits, roughly crushed
Additional tips
For a firmer cheesecake, freeze the cheesecake for 30 minutes before decorating and serving.
You can decorate the cheesecake a few hours in advance; however, add the crushed biscuits just before serving, otherwise they will go soft.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Icing Sugar
Icing sugar can also be...
Reviews
2
What did you think of this recipe?
Charlene Smithlin
I haven't tried this recipe yet ,but< I am going to make it for Christmas ,,,,it sounds delish
5
Barbara Richards
Hello, I wonder if the recipe needs a bit of tweaking, as there are some parts written twice, and the topping instructions missed! Looks wonderful and I am keen to try it.
5
Method
Grease a 20cm round springform cake tin and line the base with baking paper. Make sure the flat side of the tin is facing up (easier to remove the cheesecake).
Base : Place biscuits in a food processor and process to fine crumbs. Add butter and pulse to combine. Press into base of prepared tin. Refrigerate while you prepare the filling.
Filling : In a large bowl, using a handheld electric beater or stand mixer, beat cream cheese until smooth. Beat in icing sugar and golden syrup.
Place chocolate in a heatproof bowl. Microwave on low in 30 second bursts, stirring in between, until melted and smooth. Stir into cream cheese mixture.
In a separate bowl, whip cream to stiff peaks. Gently fold into cheesecake mixture.
Spoon mixture onto prepared base and smooth the top. Chill for at least 6 hours (or overnight) before decorating and serving.
Topping : While cheesecake sets, make topping. Place brown sugar, golden syrup and butter in a small-medium saucepan. Slowly dissolve the sugar over a low heat for 6-8 minutes, stirring occasionally. Once dissolved, continue to cook for 5 minutes.
Slowly add the cream. Cook for a further 1-2 minutes, until reduced slightly. Remove from heat and leave to cool. Once cool, transfer to an airtight container until ready to serve.
Decorate : Remove cheesecake from fridge. Partially release springform lock, then run a butter knife around the sides of the cheesecake to loosen it. Remove springform tin, then carefully slide cheesecake off the baking paper and base of the tin onto a serving plate.
Give the caramel topping a good stir and drizzle over cheesecake.
Optional: Whip cream and icing sugar to stiff peaks. Transfer to a piping bag fitted with a large open star piping tip. Pipe cream around the edges of the cheesecake. Sprinkle crushed biscuits over the cream. Slice and serve with extra caramel topping, if desired.
Additional tips
For a firmer cheesecake, freeze the cheesecake for 30 minutes before decorating and serving.
You can decorate the cheesecake a few hours in advance; however, add the crushed biscuits just before serving, otherwise they will go soft.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Soft Brown Sugar
This popular sugar is used...
Icing Sugar
Icing sugar can also be...
Reviews
2
What did you think of this recipe?
Charlene Smithlin
I haven't tried this recipe yet ,but< I am going to make it for Christmas ,,,,it sounds delish
5
Barbara Richards
Hello, I wonder if the recipe needs a bit of tweaking, as there are some parts written twice, and the topping instructions missed! Looks wonderful and I am keen to try it.
5
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learn about baking
How to Choose SugarFor Baking?
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