sticky date cheesecake slice

Authorali
DifficultyBeginner

Description:
You will love this combination of sticky date and cheesecake. The perfect recipe for dessert lovers! Experience the best of both worlds with this divine dessert that will comfort your body and soul. Upgrade your morning tea and enjoy your cuppa with this spiced sticky date cheesecake slice. This recipe is easy to make amd I am prettu sure that your family would love it! More importantly, this is a healthy and tonic recipe for cheesecake.
Sticky date cheesecake slice
Upgrade your morning tea and enjoy your cuppa with this spiced sticky date cheesecake slice. It would be a healthy and tonic choice.

Yields1 Serving
Prep Time6 minsCook Time14 minsTotal Time20 mins
 2 cups self-raising flour
 2 tsp ground nutmeg
 ½ tsp mixed spice
 150 g butter, chopped
 1 ½ cups dark brown sugar
 300 g Mazafati dates, pitted and chopped
 ½ tsp bicarbonate of soda
 200 ml Bulla Pure cream
 80 ml milk
 2 eggs
 Icing sugar to dust
1

Preheat oven to 180C/160C fan forced. Grease and line the base and sides of a 20 x 30cm lamington pan with baking paper.

2

Process the flour, nutmeg, ginger, mixed spice, butter and sugar in a food processor until the mixture resembles coarse breadcrumbs. Divide the mixture between two bowls. Add one- third of the dates to one bowl. Stir to combine. Tip mixture into the prepared pan. Use the back of a metal spoons to press down firmly and evenly into the base of the pan. Bake for 10-15 minutes or until firm. Set aside to cool.

3

To make the cheesecake layer, process the cream cheese and sugar in a clean food processor until almost smooth. Add the creme fraiche, vanilla and eggs and process until combined. Use a rubber spatula to scrape down the edge and process until smooth. Pour mixture over cooled base. Bake for 20 minutes or until set. Set aside to cool completely.

4

Make a well in the centre of the remaining flour mixture. Add the bicarbonate of soda, cream, milk, eggs and remaining dates. Stir well to combine. Pour the mixture over the cheesecake layer. Smooth the surface. Bake for 55-60 minutes or until a skewer comes out clean when inserted in the centre. Set aside to cool completely in the pan. Cut into pieces. Serve drizzled with maple syrup or dust with icing sugar.

Ingredients

 2 cups self-raising flour
 2 tsp ground nutmeg
 ½ tsp mixed spice
 150 g butter, chopped
 1 ½ cups dark brown sugar
 300 g Mazafati dates, pitted and chopped
 ½ tsp bicarbonate of soda
 200 ml Bulla Pure cream
 80 ml milk
 2 eggs
 Icing sugar to dust

Directions

1

Preheat oven to 180C/160C fan forced. Grease and line the base and sides of a 20 x 30cm lamington pan with baking paper.

2

Process the flour, nutmeg, ginger, mixed spice, butter and sugar in a food processor until the mixture resembles coarse breadcrumbs. Divide the mixture between two bowls. Add one- third of the dates to one bowl. Stir to combine. Tip mixture into the prepared pan. Use the back of a metal spoons to press down firmly and evenly into the base of the pan. Bake for 10-15 minutes or until firm. Set aside to cool.

3

To make the cheesecake layer, process the cream cheese and sugar in a clean food processor until almost smooth. Add the creme fraiche, vanilla and eggs and process until combined. Use a rubber spatula to scrape down the edge and process until smooth. Pour mixture over cooled base. Bake for 20 minutes or until set. Set aside to cool completely.

4

Make a well in the centre of the remaining flour mixture. Add the bicarbonate of soda, cream, milk, eggs and remaining dates. Stir well to combine. Pour the mixture over the cheesecake layer. Smooth the surface. Bake for 55-60 minutes or until a skewer comes out clean when inserted in the centre. Set aside to cool completely in the pan. Cut into pieces. Serve drizzled with maple syrup or dust with icing sugar.

sticky date cheesecake slice

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