Food & Wine
Sticky date cheesecake
Oozing with dates and topped with hot butterscotch sauce, this cheesecake recipe is the ultimate post-dinner treat.
Serves:10-12
Ingredients:
- 1 cup dried dates, chopped
- ¾ cup water
- 750g Australian cream cheese, softened
- 2 eggs, lightly beaten
- ⅔ cup brown sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon mixed spice
- ½ cup flaked almonds
- cinnamon sugar, for sprinkling
- Butterscotch Sauce
- ¾ cup brown sugar, extra
- 1/2 cup Australian cream
- 100g Australian butter, cubed
- Australian whipped cream, for serving
Method:
- Combine dates and water in a saucepan and simmer for 5 minutes. Drain and reserve liquid, cool.
- Beat cream cheese with electric beaters until smooth. Add eggs, brown sugar and spices and beat until smooth and creamy. Fold in the dates. Pour mixture into a buttered 23 cm springform tin lined with non stick baking paper. Place tin onto a lined baking tray (to catch any drips). Sprinkle with flaked almonds and cinnamon sugar and bake at 160° C for 1 hour or until cooked and golden.
- Turn off oven and leave cheesecake in the oven, undisturbed until cold.
- Combine butterscotch sauce ingredients and reserved date liquid in a saucepan and bring to the boil stirring until butter is melted. Simmer for 2-3 minutes. Serve warm sauce with sliced cheesecake and a dollop of cream.
Recipe courtesy of Legendairy – visit their site for more delicious food ideas.
Related links:
Banana, date and walnut cake with cream cheese icing
Flourless hazelnut chocolate cake