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Golden Syrup Cheesecake

Name: Golden Syrup Cheesecake
Prep time: 30 min
Cook time: 15 min
Yield: 10
Ingredients: Base250g crunchy Anzac biscuits (store bought, or make your own using this recipe)80g butter, melted; Filling500g full fat cream cheese, at room temperature½ cup Chelsea Icing Sugar (75g)2 Tbsp Chelsea Golden Syrup175g white chocolate, roughly chopped⅔ cup cream (167ml); Topping½ cup Chelsea Soft Brown Sugar (100g) ⅓ cup Chelsea Golden Syrup (120g)50g butter½ cup cream (125ml)Pinch sea salt (optional); To Decorate (Optional)⅔ cup cream (167ml)1 Tbsp Chelsea Icing Sugar3-4 crunchy Anzac biscuits, roughly crushed

Preparation

30 mins

Bake

15 mins

Difficulty

Moderate

Servings

Need a crowd-pleasing dessert fit for any celebration? This no-bake Golden Syrup Cheesecake is it! A crunchy biscuit base (inspired by the classic Anzac biscuit) 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

Golden Syrup

Chelsea Golden Syrup in the...

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Soft Brown Sugar

This popular sugar is used...

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Icing Sugar

Icing sugar can also be...

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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

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.

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.