This post has been sponsored by Chelsea Sugar
Anzac Day is extremely important for us all. The 25th of April is the day where we stop, remember and honour those who gave their lives for our freedom. Our understanding of this (as parents) isn’t as great as our own parents, and our children know even less of it.
So it’s important we continue stopping and remembering on Anzac Day. One of the ways we can do this is to bake. When you’re baking, if you get your children involved, chat to them about the importance of Anzac Day.
This cheesecake recipe is made with traditional rolled oats and of course our very own Chelsea ingredients:
- 1 cup flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups rolled oats
- 1/2 cup desiccated coconut
- 1/2 cup firmly packed Chelsea Soft Brown Sugar
- 1/4 cup Chelsea Golden Syrup, melted together with the butter below
- 1/2 cup butter (roughly 120 grams), melted
- 1 teaspoon vanilla essence (or extract)
CARAMEL CHEESECAKE FILLING:
- 500 grams cream cheese, at room temperature
- 1/2 cup Chelsea Caster Sugar
- 3/4 tin of caramel sweetened condensed milk
- 350mls cream, whipped
FOR THE TOPPING:
- Whipped cream and a tablespoon of the base mixture (put aside)
- Whip your 350 mls of cream (for the filling) and place in the fridge.
- Line a springform tin with baking paper.
- Add the flour, cinnamon, salt, rolled oats, coconut and Chelsea Soft Brown Sugar to a bowl and stir with a fork to combine.
- Next add the warmed Chelsea Golden Syrup, melted butter and vanilla essence to the dry mix, and stir until completely combined. The mixture will look a bit crumbly but should stick together.
- Tip the base mixture into the bottom of your lined springform tin, and press down using your fingers, or the back of the spoon.
- Make sure you leave out a tablespoon of the base mixture for on top of the cheesecake.
- Place the base into the fridge until you need it next.
- In another bowl, add the cream cheese and Chelsea Caster Sugar; and using an electric beater, beat until soft (about 2 minutes).
- Add in the caramel sweetened condensed milk and beat until combined.
- Tip the whipped cream in and gently fold (with a wooden spoon) into the caramel cream cheese mixture.
- Pour your cheesecake filling onto the top of your base, cover and put in the fridge for at least 2 hours.
- Once set, sprinkle some of the leftover base onto the topping and serve with whipped cream!
Thank you so much for yet again working with me on this sponsored post Chelsea.
I have an amazing Chelsea baking prize pack valued at $100 to give away! It will contain a selection of their amazing products, perfect for you to get baking. To enter:
- COMMENT BELOW ON THIS BLOG POST
For extra entries, head back to Facebook and follow the instructions over on my Facebook post HERE.
Open to New Zealand residents only. Closes 22.4.18. T&C’s can be found here.