This decadent Golden Syrup Anzac Cheesecake with its Anzac biscuit inspired crust, creamy filling & buttery toffee drizzle has to be dessert for your next soiree.
Golden syrup is one of the best ingredients to use in baking. It has a deep, toffee-like flavor that no other ingredient resembles. Made from sugar cane it’s last in the molasses – treacle – golden syrup trilogy, being the most refined of the three. Harder to find in the US than Australia, I buy it on Amazon. There really is no substitute so don’t believe what you read online. Corn syrup doesn’t taste anything like golden syrup. It’s worth ordering a can or bottle. Or see if you have a grocery store that stocks it. It’ll probably be in the international section as it hails from England. Add it to homemade granola before you bake it, use it in place of honey or maple syrup. And like me, if you’re a crumpet lover there is nothing better than a golden syrup drizzle over a toasted, buttery crumpet.
Anzac biscuits – so quintessentially Aussie & Kiwi – are rolled oat, coconut, golden syrup cookies that have been associated with the ANZACS (Australia New Zealand Army Corps), soldiers who fought in WWI & Gallipoli. Although there’s much folklore surrounding Anzac biscuits what I do know is I love them & so does everyone I’ve made them for. I grew up with mum’s homemade Anzacs – a crisp, buttery cookie that has such a distinctive flavor thanks to the golden syrup. The crust for this cheesecake is made in a similar fashion to the Anzac biscuits – hence the recipe name. Oh & just to clarify – what North Americans call a ‘cookie’ Aussies call a ‘biscuit’.
I first saw this recipe in an email from an Aussie supermarket magazine. It’s a fairly straightforward recipe even for those who’ve never attempted cheesecake baking before: follow the recipe as I’ve stipulated & your cheesecake will turn out without a crack in it too. Let me know if you make it & if you need any suggestions for using golden syrup. Chat to you soon xo.
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Golden Syrup Anzac Cheesecake
Ingredients
- 3 oz butter
- 1/4 cup golden syrup
- 1/3 cup packed dark brown sugar
- 1 1/4 cup quick cook oats
- 3/4 cup all-puporse flour (plain flour)
- 2 8 oz blocks cream cheese, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
GOLDEN SYRUP CARAMEL
- 2 oz butter
- 1/3 cup golden syrup
- 1/4 cup packed dark brown sugar
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 325F. Grease & line base & side of a 9-inch springform pan with parchment paper.
- Combine butter, syrup & sugar in a medium saucepan over medium heat. Stir until butter is melted & sugar is dissolved. Remove from heat & let cool for 5 minutes.
- Add oats & flour & stir until well combine. Using a flat bottom & straight-sided glass, press mixture over base & about 1 1/2 inches up side of pan. Set aside on a baking sheet.
- Beat the cream cheese, sugar & vanilla together in a large bowl using an electric mixer for about 3 minutes or until sugar is dissolved & mixture is lighter in texture; scrape down the side of bowl. Add the eggs one at a time, scraping the side of the bowl down with a spatula after each addition. Beat until eggs are combined – 1 to 2 minutes. Do not over beat (over beating can cause the cheesecake to crack). Pour filling into the crust. Bake, on the baking sheet, in the center of the oven for about 40 minutes or until almost set. Turn oven off & allow to cool for 2 hours in the oven. Remove from the oven, cover loosely & cool for 1 hour. Cover & chill for 8 hours or overnight.
- To make the Golden Syrup Caramel: Combine all ingredients in a small saucepan. Stir over medium heat until the butter is melted & sugar is dissolved. Bring to a simmer & simmer for 2 minutes. Remove from heat & let cool. Store in a seal container for 8 hours or overnight.
- Just before serving: remove the cheesecake from the fridge, loosen ring & either serve on the springform base or run a large knife underneath the cheesecake & place it on a serving plate. Warm the topping for about 20 seconds in the microwave until runny but still thick – don’t overheat it. Drizzle all over cheesecake & cut into wedges to serve.
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