Sticky Date Cheesecake

15 ingredients
5 steps

Ingredients

  • 1/4 cup pitted dates
  • 1 tsp baking soda
  • 1/2 cup light brown sugar
  • 3 tbsp butter
  • 3/4 cup self-rising flour
  • 2 None eggs
  • None None Cheesecake
  • 1 lb full-fat cream cheese, at room temperature
  • 2 tbsp granulated sugar
  • 1 cup heavy cream
  • 2 tsp powdered gelatin, bloomed in 2 tbsp ice water
  • None None Butterscotch Sauce
  • 1/3 cup light brown sugar
  • 1/3 cup heavy cream
  • 3 1/2 tbsp butter

Directions

  1. 1
    Preheat oven to 400°F. Lightly grease and line an 8 inch square cake pan.
  2. 2
    For the sticky date crust, combine dates, 1/4 cup water and baking soda. Set aside for 5 mins then transfer to a food processor. Add sugar and butter. Process until smooth. Add flour and eggs. Process until just combined. Transfer to prepared pan, smooth top and bake for 15-20 mins, until a skewer inserted in the center comes out clean. Let cool in pan then chill for 30 mins.
  3. 3
    For the cheesecake, beat cream cheese and sugar until smooth. Add cream and beat until combined. Mix 1/4 cup cheesecake batter with bloomed gelatin. Gently heat until gelatin melts. Combine with main cream cheese mixture then transfer to prepared pan. Chill for 3 hours, or overnight, until firm. Cut into 16 squares.
  4. 4
    For the butterscotch sauce, combine sugar, cream and butter. Stir over low heat until sugar dissolves. Bring to a boil, reduce heat and simmer for 5-10 mins, until sauce thickens.
  5. 5
    Serve sticky date cheesecake drizzled with butterscotch sauce.

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