Biscuit Prep

1. Preheat oven to 180 degrees. Line two baking trays with baking paper.
2. Place butter into bowl.
3. Blitz on speed 4 until pale. You may need to scrape down the sides a few times.
4. Add vanilla, golden syrup and sugar.
5. Blitz on speed 4 until well combined and creamed. You may need to scrape down the sides a few times.
6. Add flour.
7. Blitz on speed 4 until a soft dough forms.
8. Roll into small balls. Place onto tray spaced apart.
9. Using a fork, press down slightly on the biscuit.
10. Bake until lightly golden. Approx 15 minutes.
11. Let cool on a cake rack.
12. You will need these for the base and crumb

Base Prep

1. Preheat oven to 170 degrees if not on already.
2. Once biscuits have mostly cooled add all of them bar three to the tmx bowl.
3. Blitz on speed 7 for 10 seconds.
4. Add cubed butter (100g) and blitz on speed 5 for 30-45 seconds until a dough forms.
5. Press into a lined springform tin. 22cm+ is best.
6. Bake in the oven for 15 minutes. Set aside.

Filling Prep

1. Wash bowl out of crumbs.
2. Add cream cheese and sugar.
3. Blitz on speed 6 until smooth. You may need to use your spatula.
4. Add vanilla and sour cream.
5. Blitz on speed 6 until slightly combined. You may need to use your spatula. It may be a very firm mixture depending on your cheese but once you add your eggs it will become runny quite quickly.
6. Add your eggs one by one with blades spinning.
7. Stop and scrape down the sides.
8. Blitz again on speed 5 until completely smooth.
9. Pour out 1/3 of the mixture into a jug. Set aside.
10. To the bowl add the top n fill.
11. Blitz again on speed 5 until completely smooth. Be sure there are no lumps.
12. Pour 1/2 of the caramel mixture over the base in the springform.
13. Pour over all of your vanilla mixture and then top with the remaining caramel mixture.
14. Keep in mind that it will rise slightly. Do not over fill your pan. It wont end well.
15. Bake for 50-60 minutes or until firm. Do not over cook or it will crack.
16. Once done turn off the oven and leave it to cool in there.
17. Once cool, transfer to the refrigerator. It is best to leave overnight if possible.

Ganache

1. My ganache is a little different. I didn’t have cream so used butter and milk. You can of course make yours the traditional way with chocolate and cream. Refer to your EDC.
2. Place milk and butter into a clean and dry tmx bowl.
3. Melt on speed 2, 60 degrees for 4 minutes. I find the slightly higher temperature works better.
4. Add your chocolate to the hot liquid and blitz on speed 3 until combined.
5. Remove and let it cool slightly, whisking every 10-15 minutes or so.
6. Meanwhile with your leftover caramel biscuits, pop them into a clean and dry tmx bowl (or use a bag and rolling pin) and blitz them on speed 6 for a few seconds. You want some fine and coarse crumbs.
7. When cheesecake and ganache are cooled, pour ganache over the cheesecake. Top with crumbs and leave in the fridge until ready to serve. You want your ganache to firm up.
8. Cut with a hot knife (run under water before cutting).