INGREDIENTS

Date Cheesecake with

  • 1 cup tea biscuits or 100 g, crumbled
  • 2 tablespoons melted butter
  • 1 tablespoon honey
  • 100 g or ½ cup sugar
  • 125 ml or ½ cup Water
  • 1 cup dried dates or 200 g, seeded and chopped
  • 1 cup liquid cream or 250 ml, chilled
  • 1.5 cups cream cheese or 300 g
  • 1 tin Nestlé® Cream or 170 g
  • 1 teaspoon vanilla essence
  • 1.5 tablespoons gelatine powder dissolved in 4 tablespoons hot water
  • For the date jelly topping:
  • 1 tablespoon gelatine powder
  • 85 ml or 1/3 cup boiling water
  • 65 ml or ¼ cup date syrup
  • 85 ml or 1/3 cup cold water
NUTRITIONAL INFORMATION

Date Cheesecake with

  • Energy 376 (Kcal)
  • Protein 6.9 (g)
  • Carbohydrate 45 (g)
  • Total Fat 22 (g)
HOW TO PREPARE

Date Cheesecake with

1
Combine biscuit crumbs, butter and honey. Rub the ingredients using fingertips. Press the biscuit mixture over the base of 20cm loose bottom cake pan.
2
In a small saucepan, place the sugar, water and the chopped dates and bring to boil. Simmer for 5 minutes then set aside to cool to a room temperature.
3
Whip the fresh liquid cream for 5-6 minutes or until it is almost firm and set in the fridge.
4
Beat cream cheese, Nestlé® Cream, vanilla and the cooled date mixture until they are well combined. Add the whipped cream to the cheese mixture and mix to combine all.
5
Pour the dissolved gelatin over the cheesecake mixture with constant stirring.
6
Pour the cheese mixture evenly over the prepared base and place in the fridge for ½ hour or until its almost firm.
7
Strain and pour the date jelly topping over the top and set in the fridge for 3 hours minimum or until its firmed and easy to slice.
8
To make date jelly topping: Place the gelatin and the boiled water in a mixing bowl, stir until gelatin is dissolved. Add the date paste and the cold water and stir.
REVIEWS

Date Cheesecake with

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