Sticky Date Cheesecake with Butterscotch Sauce
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
Cannot be frozen
- dates - 300g dried pitted
- water - 200g
- bicarb soda - 1/2 tsp
- cream cheese - 500g blocks, cubed
- eggs - 2
- brown sugar - 90g
- cinnamon - 1/2 tsp, ground
- mixed spice - 1/4 tsp, ground
- Butterscotch sauce:
- brown sugar - 150g
- cream - 200g, pure
- butter - 60g, cubed
- Preheat oven to 160C. Line a spring form tin with baking paper.
- Place pitted dates (300g), water (200g) and bicarb soda (1/2 tsp) into clean bowl.
- Program 5 minutes / 100C / Speed 2.
- Pour into a bowl and set aside to cool slightly.
- 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).
- Mix on Speed 6 until combined. The time will vary depending on how soft your cream cheese is.
- Add the date mixture. Mix on Speed 6 until well combined. The cream cheese should be smooth.
- 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 .
- Once cooled, place into the fridge for over 4 hours to completely set and chill.
- To make the caramel sauce, place the brown sugar (150g), cream (200g) and butter (60g) into bowl. Program 9 minutes / 100C / Speed 4.
- Serve the chilled cheesecake with warm or cooled sauce poured over the top.