- 75 g Butter, Cubed
- 70 g golden syrup
- 60 g brown sugar
- 120 g rolled oats
- 100 g plain flour
- 20 g desicated coconut
- 500 g cream cheese
- 130 g raw sugar
- 5 g vanilla extract
- 3 eggs
- 60 g Butter, Cubed
- 30 g brown sugar
- 100 g golden syrup
- 20 g cream
Place butter, golden syrup and brown sugar in TM bowl. heat 3min/70/speed 9.
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.
Golden Syrup Caramel
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This recipe was converted from one shared by my friends from the Aussie Tucker facebook page.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.
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