Ingredients
Base
- 75 g Butter, Cubed
- 70 g golden syrup
- 60 g brown sugar
- 120 g rolled oats
- 100 g plain flour
- 20 g desicated coconut
Filling
- 500 g cream cheese
- 130 g raw sugar
- 5 g vanilla extract
- 3 eggs
Golden Syrup Caramel
- 60 g Butter, Cubed
- 30 g brown sugar
- 100 g golden syrup
- 20 g cream
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I'm cooking this todayRecipe's preparation
Place butter, golden syrup and brown sugar in TM bowl. heat 3min/70/speed 2.
Add rolled oats, flour and coconut. Mix on speed 4 15 seconds. Scrape bowl and mix 5 seconds speed 4. Allow to cool whilst preapring pan.
Line the bottom of a round springform pan with baking paper. Press the base mixture onto the base and sides of the tin. Leave about 1cm from the top side of the tin. This is best pressed into the tin by hand.
Mill raw sugar 3sec/speed 9. Add cream cheese and vanilla. Beat 20 sec/speed 5. Mixture should be light and fluffy. Scrape bowl if needed beat 5sec/speed 5
Add eggs one at a time as the TM is on Speed 4 continue to mix for 1 min. Stopping to scrape the side of bowl about halfway through.
Pour mixture into pan and bake at 150 degrees for 50 minutes. Prepare syrup whilst baking.
When cheesecake it baked and set - leave in the oven to cool with door ajar to prevent cracking. Refrgerate overnight
Place butter, syrup and sugar into bowl. Cook 5min/70/speed 2.
Add cream - cook 3 min/100/speed 2.
Transfer to a bowl, cover and refrigerate overnight
Remove cheesecake from pan. Stand cheesecake and caramel for 10 minutes at room temperature. Pour caramel over centre of cheesecake and serve.
Base
Filling
Golden Syrup Caramel
Assembly
Tip
This recipe was converted from one shared by my friends from the Aussie Tucker facebook page.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Perfect! Delish! I was worried it would be too sweet, but the sauce and cheesecake go together perfectly. Easy too!
This was a massive hit. I've never made a baked cheesecake before, so I'm really impressed how easy this recipe is and it tasted so good. One person said "This really tastes like Anzac Biscuits". This is a winner.
Great recipe
I stuffed up by not reading that u need to let it sit in fridge overnight etc, I let it cool out of oven then refrigerated for 3 hrs, then after we had bbq, poured the caramel sauce over it & served. EVERYONE luved it ! Thxs for sharing
cavoodle: I used a 23cm spring form. There wasn't enough base to go up the sides, however, this turned out really well!
Made this for a morning tea at work. I received many compliments stating how good it was.
I used speed 2 at step 1.
Easy and delicious. I've been told to make it again! Thank you
Delicious ....
A big hit on Anzac Day.
I used a 20 cm springform pan. Also in step 1 use Speed 2 not 9.
So very tasty. I did however find step 1. 70 deg speed 9. TM5 top speed on heat is 6
but other than that a great dessert and the sauce is wonderful.
Winner! No complaints from the family. Sauce was super sweet but so yummy! We just poured a little on each piece as it was served. The speed setting is wrong in step 1 on the base - speed 9 is too high while heating. Worked well on lower speed.
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