Sticky Date Cheesecake Slice With Caramel Fudge Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Recipe from the inside of a Philadelphia Cream Cheese Packet. This could easily be made gluten-free by using a gluten-free cookie similar to a ''butternut snap'' and a blended gluten-free flour in place of the regular wheat flour.You could use a packet of light cream cheese and splenda to make the slice a little lighter. Serves 8. Slice is made in 9cm x 20cm loaf tin Ingredients:
100 g butternut snap biscuits, crushed (cookies) |
20 g butter, melted |
375 g cream cheese, softened (1 packet) |
1/3 cup caster sugar |
1 teaspoon vanilla essence |
1 egg |
2 teaspoons plain flour |
5 fresh dates, chopped (125 grams) |
1 cup brown sugar, firmly packed |
80 g butter |
1/3 cup cream |
Directions:
1. Mix biscuit crumbs and melted butter in a bowl and then press into the base of a lined 9cm x 20cm loaf tin. Chill.
2. Preheat oven to 160°C.
3. Beat the cream cheese, sugar and vanilla with an electric mixer until smooth.
4. Beat in the egg.
5. Stir through the chopped dates an the flour.
6. Pour filling onto the prepared base and bake in a moderately slow oven (160C.) for 25 minutes or until just set. Cool in the oven with the door ajar. Chill.
7. To make the caramel fudge sauce- combine the brown sugar, butter and cream in a small saucepan. Stir over a low heat for 5 minutes, or until thickened.
8. Cut the cheesecake into thick slices and place onto serving plates. Drizzle with some sauce and serve with some extra cream or ice-cream if desired. Serve immediately.
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