Recipe

Sticky date cheesecake

Experience the best of both worlds with this divine dessert that will comfort your body and soul. The sweet, stick date pudding base is beautiful topped with a creamy cheesecake slice and a rich butterscotch sauce.

  • 30 mins cooking
  • Makes 16 Item
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Ingredients

Sticky date pudding
  • 1 1/4 cup dried pitted dates
  • 1 1/4 cup boiling water
  • 1 teaspoon bicarbonate of soda
  • 1/2 cup brown sugar
  • 40 gram butter
  • 2/3 cup self-raising flour
  • 2 eggs
Cheesecake
  • 2 teaspoon gelatine
  • 2 tablespoon just boiled water
  • 2 250g packets cream cheese, chopped, at room temperature
  • 2 tablespoon caster sugar
  • 1 cup cream
Butterscotch sauce
  • 1/2 cup brown sugar
  • 1/3 cup thickened cream
  • 50 gram butter

Method

Sticky date pudding
  • 1
    Preheat oven to 200°C (180°C fan-forced). Lightly grease and line a 19cm square cake pan.
  • 2
    Place dates, water and soda in a bowl. Stand 5 minutes. Add soaked dates to food processor with sugar and butter. Process until smooth. Add flour and eggs. Process until just combined. Pour into pan and smooth top.
  • 3
    Bake 15-20 minutes, until cooked when tested with skewer. Cool in pan. Chill 30 minutes.
Cheesecake
  • 4
    In a small jug, whisk gelatine briskly into water with a fork, until dissolved. Cool slightly.
  • 5
    In a bowl, using an electric mixer, beat cream cheese until smooth. Gradually add sugar, beating until smooth. Add cream and continue beating until well combined. Beat in gelatine mixture.
  • 6
    Pour mixture evenly over sticky date pudding. Chill 3 hours or overnight, until firm. Cut into 16 squares.
Butterscotch sauce
  • 7
    Meanwhile, in a small pan, combine sugar, cream and butter. Stir over low heat until sugar dissolves. Bring to boil. Reduce heat. Simmer gently 5-10 minutes, until sauce thickens. Serve sticky date cheesecake drizzled with sauce.

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