Ingredients
Scale
Filling
- 300g dried pitted dates
- 200g water
- ½ tsp bi carb soda
- 500g cream cheese blocks, cubed
- 2 eggs
- 90g brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground mixed spice
Butterscotch sauce
- 150g brown sugar
- 200g pure cream
- 60g butter, cubed
Instructions
- Preheat oven to 160 degrees. Line a spring form tin with baking paper.
- Place pitted dates (300g), water (200g) and bi carb soda (1/2 tsp) into clean bowl. 5 minutes / 100C / Speed 2.
- Pour into a bowl and set aside to cool slightly.
- Into 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 it.
- Add the date mixture. Mix on Speed 6 until well combined.
- Pour into prepare tin. Place into oven and bake for approximately an hour. It will have a very slight wobble to it. Leave the oven door ajar and allow to cool.
- Once cooled place into the fridge for 4 hours to completely set and chill.
- To make the caramel sauce place the brown sugar (150g), cream (200g) and butter (60g) into bowl. 9 minutes / 100C / Speed 4.
- Serve the chilled cheesecake with warm or cooled sauce.
- Prep Time: 10
- Cook Time: 60
Nutrition
- Serving Size: 10