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Sticky date cheesecake
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Prep Time:
420 minutes
Cook Time:
60 minutes
Total Time:
480 minutes
Indulge in a decadent fusion of sticky date pudding and creamy cheesecake, topped with whipped cream, nuts, and gooey caramel sauce. Are you brave enough to try?
Ingredients:
  • 200g Anzac biscuits
  • 50g butter, melted
  • 500.00 ml pitted dried dates, roughly chopped
  • 1.25 gm bicarbonate of soda
  • 500g cream cheese, softened
  • 90.00 gm firmly packed brown sugar
  • 1.25 gm mixed spice
  • 600ml thickened cream
  • Extra 25g butter
  • Extra 59.40 gm firmly packed brown sugar
  • 40.00 ml chopped pecans, toasted
  • 20.00 ml pepitas
Instructions:
  • Preheat your oven to 160C (140C fan-forced). Thoroughly grease a 22cm round springform pan with a 6cm depth, then line the side with baking paper.
  • Pulse biscuits in a food processor until they form fine crumbs. Add butter and blend until combined. Press the mixture onto the base of the pan. Chill in the refrigerator for 30 minutes.
  • In a medium saucepan, mix dates, 3/4 cup water, and bicarbonate of soda. Bring to a boil, then simmer for 5 minutes. Allow it to cool for 5 minutes, then transfer the mixture to a food processor and blend until smooth.
  • With an electric mixer, blend cream cheese, sugar, and mixed spice until creamy. Mix in eggs one at a time, ensuring each one is fully incorporated. Fold in the date mixture, followed by 3⁄4 cup of cream. Mix until smooth. Pour the batter into the prepared pan and bake for 50 minutes or until the cheesecake top is just set with a slight wobble in the middle. Turn off the oven and let the cheesecake cool inside with the door slightly open for 3 hours. Refrigerate for at least 3 hours, preferably overnight.
  • In a small saucepan over medium-high heat, combine the remaining 1/2 cup of cream, extra butter, and extra sugar. Stir occasionally and bring to a boil. Then, reduce heat to low and simmer for 5 minutes until slightly thickened. Let it cool for 30 minutes before using.
  • Whip the remaining cream with an electric mixer until soft peaks form. Transfer cheesecake onto a serving plate with sides. Top the cheesecake with dollops of whipped cream, drizzle with caramel sauce, and sprinkle with pecans and pepitas before serving.

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