Sticky Date Cheesecake with Butterscotch Sauce
  • Prep Time: 4h 10 min
  • Cook Time: 60 minutes
  • Serving:
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Sticky Date Cheesecake with Butterscotch Sauce

By January 21, 2018

I LOVE cheesecake and I love taking any opportunity to create new variations. Those that know me know I don't tend to cook a lot of baked cheesecakes. I'm not sure why, especially given how easy they are to make - just like this one! This cheesecake was a massive hit at my boy's school when I took one in for morning tea recently. I am sure it will impress your guests just as much! - Peta

Recipe Tester Feedback: "This cheesecake was devoured in minutes by my large family. Lots of great feedback!" - Penny

No: Gluten / Nuts
Contains: Dairy / Eggs

Preparation Time 10 minutes
Cooking Time 60 minutes
Setting Time 4 hours
Serves 8-10
Cannot be frozen

Ingredients

Method

  1. Preheat oven to 160C. Line a spring form tin with baking paper.
  2. Place pitted dates (300g), water (200g) and bicarb soda (1/2 tsp) into clean bowl.
  3. Program 5 minutes / 100C / Speed 2.
  4. Pour into a bowl and set aside to cool slightly.
  5. Into mixer bowl (no need to clean it) add the cream cheese (500g), eggs (2), sugar (90g), cinnamon (1/2 tsp) and mixed spice (1/4 tsp).
  6. Mix on Speed 6 until combined. The time will vary depending on how soft your cream cheese is.
  7. Add the date mixture. Mix on Speed 6 until well combined. The cream cheese should be smooth.
  8. Pour into prepared tin. Place into oven and bake for approximately an hour. It will have a very slight wobble to it. Turn off the oven, leave the oven door ajar and allow to cool .
  9. Once cooled, place into the fridge for over 4 hours to completely set and chill.
  10. To make the caramel sauce, place the brown sugar (150g), cream (200g) and butter (60g) into bowl. Program 9 minutes / 100C / Speed 4.
  11. Serve the chilled cheesecake with warm or cooled sauce poured over the top.
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