Father's Day Date Cheesecake Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Graham crackers | 1 1/3 , crushed | |
| Egg | 1 | |
| Honey | 2 Tablespoon | |
| 1 cup small curd cottage cheese | ||
| 8 ounce pkg. cream cheese, softened | ||
| Grated peel and juice of one lemon | ||
| 1/2 cup SUN WORLD Dates, pitted and chopped | ||
| Brown sugar | 1 Cup (16 tbs) (Topping:) | |
| Cream | 300 Milliliter, thickened (Topping:) | |
| Vanilla extract | 1/2 Teaspoon (Topping:) | |
| Butter | 60 Gram, chopped (Topping:) | |
Directions
GETTING READY
1. In a heatproof bowl, put together dates and bicarbonate of soda; add boiling water, cover and let it stand for 20 minutes until dates are tender.
2. In a glass bowl, melt butter and add crumbs; mix well.
3. Grease an 8 inch springform pan.
MAKING
4. Into the greased pan, pour the crumb mixture and press evenly to cover bottom and 1 inch at the sides.
5. Using an electric mixer, beat together cheese, butter, sugar, honey, lemon juice and peel and vanilla until the mixture is pale and creamy.
6. Gradually add eggs, one at a time and beat well after each addition.
7. Using a metal spoon, fold in the date mixture and flour until well combined.
FINALISING
8. Into the crumb covered pan, pour the date mixture and sprinkle with sugar cinnamon mixture and almonds.
9. Place the pan in the oven and bake for about 1 hour until the cake is firm.
10. After baking, open the door of oven and let the cake cool down inside it.
11. In a saucepan, put together sugar, cream, vanilla and butter; cook over medium heat with constant stirring for about 3 minutes until the sauce starts to boil.
12. Lower the heat and simmer for another 2 minutes.
13. Drizzle the warm sauce over the warm cake.
SERVING
14. Cut the cake into 8 wedges and serve.
1. In a heatproof bowl, put together dates and bicarbonate of soda; add boiling water, cover and let it stand for 20 minutes until dates are tender.
2. In a glass bowl, melt butter and add crumbs; mix well.
3. Grease an 8 inch springform pan.
MAKING
4. Into the greased pan, pour the crumb mixture and press evenly to cover bottom and 1 inch at the sides.
5. Using an electric mixer, beat together cheese, butter, sugar, honey, lemon juice and peel and vanilla until the mixture is pale and creamy.
6. Gradually add eggs, one at a time and beat well after each addition.
7. Using a metal spoon, fold in the date mixture and flour until well combined.
FINALISING
8. Into the crumb covered pan, pour the date mixture and sprinkle with sugar cinnamon mixture and almonds.
9. Place the pan in the oven and bake for about 1 hour until the cake is firm.
10. After baking, open the door of oven and let the cake cool down inside it.
11. In a saucepan, put together sugar, cream, vanilla and butter; cook over medium heat with constant stirring for about 3 minutes until the sauce starts to boil.
12. Lower the heat and simmer for another 2 minutes.
13. Drizzle the warm sauce over the warm cake.
SERVING
14. Cut the cake into 8 wedges and serve.
Chef
