Sticky Date Cheesecake is deliciously sweet and full of flavour. It would be perfect for a dinner party dessert to impress!! Its easy to make and is best served warm or at room temperature.
1 cup dried dates, pitted, chopped
3/4 cup (180ml) 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 (125ml) cream
100g butter, chopped
Grease a 23cm springform tin, line base and sides with baking paper.
Combine dates and the water in a medium saucepan; simmer, uncovered, for 5 minutes. Strain dates over medium saucepan; reserve liquid and allow dates to cool.
Preheat oven to moderately slow. Beat cream cheese in a large bowl with electric mixer until smooth. Add egg,brown sugar and spices; beat until combined then fold in the dates.
Place tin on an oven tray, pour cheesecake mixture into the tin. Sprinkle with almonds and cinnamon sugar. Bake in a moderately slow oven for about 1 hour or until firm. Cool in the oven with door slightly ajar.
Stir remaining ingredients into reserved date liquid in pan, stir over heat until butter is melted, simmer uncovered for 2 minutes.
Serve Sticky Date Cheesecake with the warm caramel sauce.
Cheesecake Tip : For easy removal of a cheesecake from the tin, cover the base of the springform tin with foil before adding mixture. When the cheesecake is cooked and completely cool, gently release the springform tin sides. Then gripping the sides of the foil, gently lift the cheesecake away from the base. Place the cheesecake onto a serving plate and carefully cut away the foil with a sharp knife.