Gooey Caramel & Beetroot Cheesecake Slice



  • 150g Super Wine biscuits
  • 100g dates
  • 100g almonds
  • 100g butter, melted
  • 1/2 pack LeaderBrand Pure’n Ezy Baby Beets


  • 2 cans condensed milk
  • 1/4 cup golden syrup
  • 1 Tbsp unsalted butter
  • 1/2 tsp salt


  • 375g cream cheese
  • 1/2 pack LeaderBrand Pure’n Ezy Baby Beets
  • 1 lemon, juice of
  • 1/2 cup sour cream
  • 1/2 cup caster sugar
  • 2 eggs


  • 150g chocolate chips
  • 2 cups icing sugar
  • 2 Tbsp butter melted


Preheat the oven to 180ºC. Line a baking tin with baking paper.

To make the base, place base ingredients in a food processor and blend until mixture resembles fine crumbs. Push into the lined tin with the back of a spoon. Chill for 20-30 minutes, while preparing filling.

To make the caramel layer, combine the condensed milk, golden syrup and butter in a small saucepan. Place over a medium heat, stirring continuously with a spatula, until it is boiling. Reduce the heat to low and continue stirring until thick and golden, about 5 minutes. Stir in the salt. Allow to cool.

To make the cheesecake layer, purée the cheesecake ingredients until smooth. Smooth the caramel over the chilled base and then add the cheesecake mixture on top. Cook for 20-25 minutes until the cheesecake is set. Remove from the oven and cool.

While the slice is cooling make the icing. Melt the chocolate and butter in a bowl set over a pan of simmering water. Take off the heat and mix through the icing sugar. Gently top the cheesecake layer with the chocolate icing. Once the slice has cooled, slice into pieces.

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