- 280g seeded dried dates
- 180ml water
- ½tsp baking soda
- 750g cream cheese
- 50g brown sugar
- ¼tsp ground cinnamon
- ¼tsp mixed spice
- 2 eggs
- 25g butter
- 75g brown sugar
- 80ml cream (35%)
Preheat oven to 160C. Grease 24cm springform tin, line base and side with baking paper. Combine
dates, water and soda in a small saucepan, bring to boil, simmer 5mins.
Remove from heat, cool 5mins and transfer to a food processor. Blend until almost smooth. Place
cream cheese and sugar in a bowl.
Beat with electric mixer until smooth. Add spices, eggs and date mixture.
Beat all ingredients until combined. Pour mixture into tin, smooth the surface.
Place the cake into the oven. Don’t forget to put a heatproof bowl with a bit of water at the bottom of
the oven to prevent cheesecake from cracking. Bake about 1hr. Cool cheesecake in the oven with
door ajar. To make the caramel sauce, combine the ingredients in small saucepan.
Stir over low heat, until smooth. Bring to a boil, remove from heat. Pour over the cooled cheesecake.