Saturday 17 September 2011

Sticky Date Cheesecake

You wouldn't believe it, but this cheesecake is truly equal parts sticky date pudding and cheesecake. It's that good! I'm always drawn to sweet desserts with a little spice, and this one is balanced perfectly. You're not going to regret it!



2 cups (280g) seeded dried dates
3/4 cup (180ml) water
1/2 teaspoon bicarbonate of soda
750g cream cheese, softened
1/2 cup (110g) firmly packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon mixed spice
2 eggs

Caramel sauce
25g butter
1/3 cup (75g) firmly packed brown sugar
1/3 cup (80ml) cream

Preheat oven to 160 deg C / 140 deg C fan-forced. Grease 24cm springform tin; line base and side with baking paper. Place tin on oven tray.

Combine dates, the water and soda in small saucepan; bring to a boil, simmer 5 minutes. Cool mixture 5 minutes; blend or process until smooth.

Beat cheese and sugar in a medium bowl with electric mixer until smooth. Add spices, eggs and date mixture; beat until combined.

Pour mixture into tin; bake about 1 hour. Cool cheesecake in oven with door ajar.

Refrigerate cheesecake 3 hours or overnight.

To make caramel sauce, combine ingredients in small saucepan; stir over low heat, until smooth. Bring to a boil; remove from heat.

Serve cheesecake drizzled with warm or cold sauce.

Serves 12.