Sticky Date Cheesecake Recipe The cheesecake can be served warm or at room temperature. nice and pretty elegant cheesecake
Serves: 10
Ingredients:
1 cup (170g) dried dates, pitted, chopped
3/4 cup (1 80ml) water
3 x 250g packets cream cheese, softened
2 eggs, beaten lightly
2/3 cup (150g) firmly packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon mixed spice
1/2 cup (40g) flaked almonds
1 teaspoon cinnamon sugar
2/3 cup (150g) firmly packed brown sugar, extra
1/2 cup (1 25m1) cream
100g butter, chopped
Method:
Grease 23cm springform tin; line base and side with baking paper.
Combine dates and the water in medium saucepan; simmer, uncovered, 5 minutes. Strain dates over medium saucepan; reserve liquid, cool dates. Meanwhile, preheat oven to moderately slow.
Beat cheese in large bowl with electric mixer until smooth; add egg, sugar and spices; beat until combined, fold in dates.
Place tin on oven tray, pour cheesecake mixture into tin. Sprinkle with almonds and cinnamon sugar.
Bake in moderately slow oven about 1 hour, or until arm. Cool in oven with door ajar.
Stir remaining ingredients into reserved date liquid in pan, stir over heat until butter is melted; simmer, uncovered, 2 minutes.
Serve cheesecake with warm sauce.
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| Sticky Date Cheesecake Recipe |