Anzac Caramel Cheesecake

Ingredients: 

Base
  • 300g Anzac biscuits
  • 100g butter 
Filling
  • 500g cream cheese (room temp) 
  • 1 can condensed milk
  • 3 eggs
  • 1 tsp vanilla
  • 1 tbs Lane's Chocolate Sea Salt Caramel Seasoning
  • Caramel 
  • 3/4 cup caster sugar
  • 2 Tbsp golden syrup
  • 125ml thickened cream
  • Toasted shaved coconut, to garnish (optional)
Recipe:
  • Preheat your BBQ or Oven to 148c. 
  • Save 3 biscuits for decoration.
  • Blend the remaining biscuits and mix in to melted butter.
  • Press the mix into a loose bottomed tart tin, then refrigerate while you prepare the filling. 
  • Put the cream cheese into a large mixing bowl and beat with electric hand beaters on medium speed until smooth.
  • Pour in the condensed milk and beat again until smooth.
  • Add in the eggs and Lane's Chocolate Sea Salt Caramel Seasoning.
  • Add the vanilla, then beat again until light and fluffy. 
  • Pour the mixture into a prepared tin and smooth the surface. Bake for 45 minutes, or until just set, but still slightly wobbly in the centre.
  • Turn off your oven/smoker and allow the cake to cool with the door closed (leave ajar if using oven) for 30 minutes.
  • Remove from the oven and set it aside at room temperature for 1 hour, before refrigerating for at least 2 hours (ideally overnight) to chill.
  • Meanwhile, to make caramel sauce, put sugar and 60ml water in a small saucepan over medium heat and cook, stirring constantly for 3 minutes or until dissolved. Increase the heat to medium-high and bring to the boil.
  • Cook, swirling the pan occasionally, for 6-8 minutes, or until golden, then remove from heat and carefully add golden syrup and cream, swirling the pan until combined.
  • Return the caramel mixture to medium-high heat and cook, stirring occasionally, for 3 minutes, or until well combined and heated through. Transfer to a heatproof bowl and stand for 2 hours, or until cooled and thickened.
  • Spread the caramel mixture over chilled cheesecake tart. Roughly chop reserved biscuits, then sprinkle over top of tart, along with toasted coconut if using. Serve and enjoy!

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