Golden Cheesecake

Serves 10

  • base

    150g Butternut Cookies, crushed

    150g pecan nuts

    1 teaspoon cinnamon

    2 tablespoons Bundaberg Raw

    75g butter, melted

    filling

    500g cream cheese, softened

    ½ cup Bundaberg Rich Brown Sugar

    ½ cup Bundaberg Golden Syrup

    2 teaspoons vanilla essence

    2 teaspoons finely grated lemon zest

    4 eggs

    2 tablespoons cornflour

    ½ cup sour cream

    topping

    1¼ cups sour cream

    ¼ cup Bundaberg Golden Syrup

    ¼ cup Bundaberg Rich Brown Sugar

    30g dark chocolate

    1 tablespoon cream

  1. Make base. Grease and line a 23cm springform pan. Place Butternut Cookies, pecan nuts, cinnamon and raw sugar into a food processor and process until finely crushed. Add melted butter and process until combined. Press evenly onto the base of prepared pan. Refrigerate.
  2. Make filling. Preheat oven to 170oC. Beat cream cheese with electric mixer until creamy. Add brown sugar, golden syrup, vanilla essence and lemon zest and beat to combine. Beat in eggs. Add cornflour and sour cream and mix well. Strain filling into another bowl to remove any lumps (push filling through the strainer with the back of a spoon). Pour filling into prepared pan. Bake 40 minutes or until just firm.
  3. Make topping. Place sour cream, golden syrup and brown sugar into a bowl. Mix until smooth. Spread evenly over hot cheesecake. Bake for a further 7 minutes, or until topping is just starting to set. Cool in pan. Refrigerate in pan 2 hours or until firm. Remove from pan. Place chocolate and cream into a heatproof bowl and heat over barely simmering water (do not allow the water to touch the bowl). Stir until chocolate melts .Drizzle over top of cheesecake. Refrigerate until chocolate is set.