Sticky Date + Cheesecake = heaven!!!!
What you’ll need:
150g butternut snap biscuits, crushed
50g unsalted butter, melted
375g cream cheese, softened
1/3 cup caster sugar
1 teaspoon vanilla
1 large egg
2 teaspoons plain flour
5 fresh dates, chopped
What to do:
Preheat the oven to 160°C. Grease a 9cm x 20cm tin and line with baking paper.
Make the crust first by combining crushed biscuits and melted butter in a bowl. Press into the base of lined cake tin. Chill in refrigerator until the cheesecake mixture is ready – about half an hour.
Beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Beat in the egg until well incorporated, then stir in the flour and dates with a spatula.
Pour the cheesecake mixture on top of the crust and bake for 25 minutes or until just set. Cool in the oven with the door ajar for at least 30 minutes and then transfer into the refrigerator to chill for at least 4 hours or overnight.
To serve (optional): Caramel Fudge Sauce
1 cup of brown sugar, firmly packed
80g butter, chopped
1/3 cup cream
In a small saucepan, combine the brown sugar, butter and cream and stir over low heat for 5 minutes until mixture has thickened. Serve immediately with a slice of cheesecake.
So yummy! B xx