INGREDIENTS
- 1 1/4 cups traditional rolled oats
- 3/4 cup plain flour
- 1/3 cup desiccated coconut
- 75g butter
- 1/4 cup golden syrup
- 1/3 cup brown sugar
- 500g cream cheese, softened
- 1 teaspoon vanilla extract
- 2/3 cup caster sugar
- 3 eggs
GOLDEN SYRUP CARAMEL
- 60g butter
- 1/4 cup brown sugar
- 1/3 cup golden syrup
- 2 tablespoons thickened cream
METHOD:
- Preheat oven to 150C/130C fan-forced. Next grease and line the base of a 20cm-round springform pan.
- Combine rolled oats, flour and coconut in a bowl place to the side (this coconut mixture will be needed in the next step). Place butter, golden syrup and brown sugar in a small saucepan over medium heat. Keep stirring, until mixture is melted and smooth. Leave to cool down for 2 minutes.
- Combine butter mixture and coconut mixture together and mix well until combined. Stand for 5 minutes. Press mixture over base and side of prepared pan, leaving a 1cm border around top edge of pan.
- Using an electric mixer, beat cream cheese, vanilla and sugar until light and fluffy. Add eggs, 1 at a time, beating until just combined. Pour mixture into pan, levelling top with spatula. Place pan on 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. Cool at room temperature. Refrigerate overnight.
- Meanwhile, make 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. Simmer for 2 minutes. Remove from heat. Cool for 20 minutes. Transfer to a bowl. Cover. Refrigerate overnight.
- Remove cheesecake from pan. Stand cheesecake and sauce at room temperature for 10 minutes. Drizzle golden syrup caramel over centre of cheesecake. Serve.
