- 55 grams Butter
- 65 grams golden syrup
- 45 grams brown sugar
- 85 grams rolled oats
- 100 grams plain flour
- 35 grams Coconut
- 160 grams raw sugar
- 500 grams cream cheese
- 1 teaspoon vanilla extract
- 3 eggs
- 60 grams Butter
- 70 grams brown sugar
- 160 grams golden syrup
- 60 grams cream
-Heat 55g Butter, 65g Golden Syrup, 45g Brown Sugar 3mins/90/spd 2.
-Add 85g Rolled Oats, 100g Cup Plain Flour, 35g Coconut.
-Mix 20 sec/reverse/spd 4.
-Press into the base of a 20cm spring form pan, lined with a piece of baking paper.
-Mill Raw Sugar 15 sec/spd 10.
-Add Cream Cheese and Vanilla Extract.
-Blend 3 mins/37/spd 4.
-Scrape sides. Blend 1 min/37/spd 4. During this minute, put Eggs in, one at a time, through the MC hole.
-Bake 50 minutes, 130C Fan Forced.
-When 50 minutes is up, leave cake in the oven with the door ajar to cool (This will prevent the cheesecake from cracking).
- After that, cool in fridge for at least 4 hours.
-Place Butter, Brown Sugar, and Golden Syrup into TM bowl.
-Cook 5 mins/90/spd 3.
-Pour in Cream.
-Stir 20 sec/spd 2.
-Pour syrup over cake when serving, preferably warm.
-Pour golden syrup caramel over cake when serving.
Accessories you need
A great Anzac Day alternative to the the traditional biscuits.
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.
Other users also liked...
- Pecan biscuits
- JCN Protein Balls (sugar free)
- Quick n Easy Vanilla Slice
- Caramilk Vanilla Slice
- Spicy Peanut Satay Sauce (Thick)
- Chicken and Corn Risotto
- Gluten Free Chocolate Brownie
- Flourless Almond, coconut and vanilla cake
- Roasted strawberry icecream
- Nectarine & Blood Orange Frangipane Tart