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.
