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.

Potatoes and Carrots with Seeds and Fragrant Spices

This was one of the dishes I made for Yentl's Jewish Feast Fiesta, a little video night we held at home with friends. We surprised each other with all the offering on the night!

6 medium carrots (about 1 pound)

1 large or 3 medium potatoes (about 1 pound)

1/3 cup Biblical Butter, or safflower or canola oil

1 tablespoon freshly grated, peeled gingerroot, or 1/4 teaspoon ground ginger

4 to 6 garlic cloves, minced or pressed

4 teaspoons each poppy seeds, sesame seeds, and coriander seeds

2 teaspoons each turmeric and cumin

1 teaspoon chili powder or sweet paprika

1 1/2 to 2 teaspoons salt

1/3 cup boiling water

1 1/2 cups plain yogurt

Freshly chopped cilantro or Italian parsley, for garnish

To prepare the vegetables, top and scrape the carrots clean but do not peel. Halve lengthwise and chop. Scrub the potatoes well, dry (do not peel), and cut into medium dice.

Heat the Biblical Butter or oil in a large skillet with cover on medium heat. Add the vegetables and cook, stirring often, until lightly browned on the edges. Remove from the pan. Set aside.

Add the ginger, garlic, poppy, sesame, and coriander seeds to the pan and cook 1 minute, stirring constantly. Lower heat, and return the vegetables to the pan.

Add turmeric, cumin, chili powder or paprika, salt, and boiling water. Mix gently, cover and cook over low heat until the vegetables are tender, adding additional tablespoons of boiling water if necessary.

Stir in the yogurt and heat, but do not boil. Serve hot, garnished with cilantro or parsley.