I’m not a great cook but this was reasonably easy and turned out really well. The syrup is VERY sweet and VERY rich, so I found drizzling a little on the cheesecake (rather than pouring the whole lot on) worked better.
Ingredients (makes 16 slices)
- 1 1/4 cups traditional rolled oats
- 3/4 cup plain flour
- 1/3 cup desiccated coconut
- 75 grams butter
- 1/4 cup golden syrup
- 1/3 cup brown sugar
- 500g cream cheese (softened)
- 2/3 cup caster sugar
- 1 teaspoon vanilla extract
- 3 eggs
- FOR THE GOLDEN SYRUP CARAMEL
- 60 grams butter
- 1/4 cup brown sugar
- 1/3 cup golden syrup
- 2 tablespoons thickened cream
- *You need to start the recipe a day ahead as the cheesecake needs to be refrigerated overnight
- *ensure cream cheese is soft - room temperature - not straight from fridge
- Preheat oven to 150C (130C fan forced) Grease a 20cm round (base) spring-form pan and line the base.
- Combine the oats, flour and coconut in a bowl. Place butter, golden syrup and brown sugar in a small saucepan over medium heat. Cook, stirring, for 5 minutes or until melted and smooth. Stand for 2 minutes. Add butter mixture to coconut mixture and mix well to combine. Stand for 5 minutes. Press mixture over base and side of prepared pan, leaving a 1cm border around the top edge of the pan.
- Using an electric mixer, beat cream cheese, sugar and vanilla until light and fluffy, scraping down the sides of the bowl when needed. Add eggs 1 at a time beating until just combined.
- Pour mixture into pan, making sure the top is level. Place pan on a baking tray. Bake for 50 minutes or until filling is just set (cake will wobble slightly in the centre) Turn oven off. Cool cheesecake in oven for 1 hour with door slightly ajar then continue to cool at room temperature. Refrigerate overnight.
- Meanwhile, make the golden syrup caramel. Place butter, brown sugar and golden syrup in a small saucepan over medium heat. Cook stirring for 5 minutes or until smooth. Stir in cream. Bring to the boil and simmer for 2 minutes. Remove from the heat and allow to cool for 20 minutes before transferring to a bowl. Cover and refrigerate overnight.
- Next day: Remove cheesecake from pan and stand both cheesecake and syrup at room temperature for 10 minutes. Drizzle golden syrup over cheesecake and serve. *I found the syrup took longer to return to a pourable consistency as it was a cold day. *I also only put a 1/4 of the syrup on the cheesecake and kept the rest to add if anyone wanted it on their slice.