ANZAC Day holds a special place in my heart. Not becuase it’s my birthday, although I do love birthdays. But because it reminds me of my Pop. So I wanted to make something special that celebrates my memories of Pop and Anzac day. So I created this golden syrup cheesecake with anzac biscuit base.

Golden Syrup Cheesecake with Anzac Biscuit Base |

From the age of about 7 Pop would take me to the dawn service on Anzac day. To this day dawn service is really emotional for me. I would stay with my grandparents the night before and we would wake up early, then walk down to the service. We lived in a very small town.

Golden Syrup Cheesecake with Anzac Biscuit Base |

After the service we would go have breakfast, Pop always had gunfire breakfast. A gunfire breakfast consists of bacon, sausages, eggs, beans, tomato and toast and was served with coffee with rum added to it. I would have vegemite on toast with tea and some of Pops bacon.

Golden Syrup Cheesecake with Anzac Biscuit Base |

Then we would go home and my birthday celebrations would start. I have always been very proud to have my birthday on ANZAC Day. It’s so important to recognise those that served for us. I can’t always attend dawn service but if I can’t attend I watch the service in Canberra on TV.

Do you have an ANZAC Day tradition? Does your family go to dawn service? Do you play 2 up? I’ve only played once when I turned 18, I was terrible at it. I enjoy watching people play but I have never played since.

Golden Syrup Cheesecake with Anzac Biscuit Base |

Golden Syrup Cheesecake with Anzac Biscuit Base |

Golden Syrup Cheesecake with Anzac Biscuit Base

Servings 12 pieces


Anzac Biscuit Base

  • 1/2 cup oats
  • 1/2 cup plain flour
  • 1/2 cup crunchy nut cornflakes, crushed
  • 1/3 cup brown sugar
  • 70 grams butter, chopped
  • 1 tablespoon golden syrup
  • 1 tablespoon water
  • 1/4 teasponn bicarb soda

Golden Syrup Cheesecake

  • 250 grams cream cheese
  • 1/3 cup golden syrup
  • 1 cup thickened cream


Anzac Biscuit Base

  1. Pre heat oven to 160 degrees. Line the base of a loose bottom 8 inch cake tin with baking paper and set aside.

  2. Combine the oats, flour, crunchy nut and sugar in a large bowl. Mix to combine.

  3. Place the butter, golden syrup and water in a small saucepan and stir over medium heat until the butter melts and the mixture is smooth. Stir in the bicarb soda. 

  4. Pour the wet ingredients into the dry and mix well. Tip into the cake pan and use your hands to flatten it out to a smooth layer.

  5. Place in the oven and bake for 25-30 minutes or until golden. Once cooked place on a wire rack to cool completely.

Golden Syrup Cheesecake

  1. Place the cream cheese into a bowl and beat with an electric mixer until completly smooth, scraping the sides as needed.

  2. Add the golden syrup and mix to combine well. Pour in the cream and beat until soft peaks form.

  3. Pour the cheesecake mix over the cold biscuit base and smooth out. Place in the frigdge for 4-6 hours to set. When ready to serve runa  knife around the edge and remove the cheesecake from the tin. Serve and enjoy!

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