Treacle Cheesecake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This treacle cheesecake is one of my favorite desserts to make when I want something impressive but don't have all day in the kitchen. With just 35 minutes in the oven, you get that gorgeous caramelized depth of flavor that makes people think you've spent hours on it. The combination of treacle and golden syrup creates this wonderfully rich, molasses forward taste that feels almost luxurious. Best of all, the ingredients are super affordable and likely already in your pantry. I love that cheese provides plenty of protein and calcium to balance out the sweetness, so you can feel a bit better about indulging in a generous slice.
Ella x
Ingredients
- 250 ggraham crackers
- 150 gbutter
- 400 gcheese
- 600 gsugar
- 4 egglarge eggs
- 200 gtreacle
- 100 ggolden syrup
- 1½ mLvanilla extract
- 200 gall-purpose flour
- 1 gbaking powder
- ½ gsalt
- 200 mLmilk
- 100 mLheavy cream
- 50 ggranulated sugar
- 100 gbutter, melted
Detail level
Instructions
- 1
Preheat the oven to 180°C. Prepare a 20cm springform tin by greasing the sides and lining the base with parchment paper.
- 2
In a medium saucepan, combine the butter, sugar, and golden syrup. Place over medium heat and stir until the butter has melted and the mixture is smooth.
- 3
Bring the mixture to the boil, then reduce the heat to low and simmer for 5 minutes.
- 4
Remove the saucepan from the heat and stir in the treacle and vanilla extract. Let it cool slightly.
- 5
In a large mixing bowl, beat the cheese until it is smooth. Add the eggs one at a time, beating well after each addition.
- 6
Gradually add the sugar to the cheese mixture, beating until well combined.
- 7
Add the flour, baking powder, and salt to the cheese mixture. Mix until just combined.
- 8
Pour the cheesecake batter into the prepared tin and smooth the top.
- 9
Pour the treacle mixture over the cheesecake batter.
- 10
Bake the cheesecake for 30-35 minutes, or until the edges are set and the center is just slightly jiggly.
- 11
Remove the cheesecake from the oven and let it cool in the tin for 10 minutes.
- 12
Run a knife around the edges of the cheesecake to release it from the tin. Let it cool completely on a wire rack.
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