This cheesecake can be served warm or at room temperature, and was suggested by Jenny Britton of A La Carte.
Jenny Britton is the Divisional Manager at A La Carte, responsible for the catering “temps” team. Jenny has worked in the hotel and catering industry for 15 years and for 5 years as a consultant with A La Carte. |
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Directions:
You will Need:
1 cup (10g) dried dates, pitted, chopped
180ml water
3x250g packets cream cheese, softened
2 eggs, beaten lightly
150g firmly packed brown sugar
Half teaspoon ground cinnamon
Half teaspoon mixed spice
40g flaked almonds
1teaspoon cinnamon sugar
150g firmly packed brown sugar, extra
125ml cream
100g butter, chopped
To Prepare:
Grease 23cm springform tin, line base and side with baking paper.
Combine dates and the water in medium saucepan, simmer, uncover for 5 mins. Strain dates over medium saucepan, reserve liquid, cool dates. Meanwhile preheat oven to moderate heat. Beat cheese in large bowl with electric mixer until smooth, add egg, sugar and spices, beat until combined, fold in dates. Place tin on oven tray, pour cheesecake mixture into tin. Sprinkle with almonds and cinnamon sugar. Bake in oven for about 1 hour, or until firm. Cool. Stir remaining ingredients into reserved date liquid in pan, stir over heat until butter is melted, simmer, uncovered, 2 minutes. Serve cheesecake with warm sauce. |
