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How to make Sticky date cheesecake slice

Yield = 16
Prep time: 0:25
Cook time: 1:35
Total time: 2:00

Ingredients

  • 300g (2 cups) self-raising flour
  • 2 teaspoons ground nutmeg
  • 2 teaspoons ground ginger
  • 1/2 teaspoon mixed spice
  • 150g butter, chopped
  • 300g (1 1/2 cups) dark brown sugar
  • 300g fresh dates, pitted, chopped
  • 1/2 teaspoon bicarbonate of soda
  • 200ml Bulla Pure Cream
  • 80ml (1/3 cup) milk
  • 2 eggs

  • Icing sugar, to dust

Cheesecake layer

  • 250g cream cheese, chopped, at room temperature
  • 55g (1/4 cup) caster sugar
  • 200ml Bulla Creme Fraiche
  • 1 teaspoon vanilla extract
  • 2 eggs

Method

  • Step 1 Preheat oven to 180C/160C fan forced. Grease and line the base and sides of a 20 x 30cm lamington pan with baking paper.

  • Step 2 Process the flour, nutmeg, ginger, mixed spice, butter and sugar in a food processor until the mixture resembles coarse breadcrumbs. Divide the mixture between two bowls. Add one- third of the dates to one bowl. Stir to combine. Tip mixture into the prepared pan. Use the back of a metal spoons to press down firmly and evenly into the base of the pan. Bake for 10-15 minutes or until firm. Set aside to cool.
  • Step 3 To make the cheesecake layer, process the cream cheese and sugar in a clean food processor until almost smooth. Add the creme fraiche, vanilla and eggs and process until combined. Use a rubber spatula to scrape down the edge and process until smooth. Pour mixture over cooled base. Bake for 20 minutes or until set. Set aside to cool completely.
  • Step 4 Make a well in the centre of the remaining flour mixture. Add the bicarbonate of soda, cream, milk, eggs and remaining dates. Stir well to combine. Pour the mixture over the cheesecake layer. Smooth the surface. Bake for 55-60 minutes or until a skewer comes out clean when inserted in the centre. Set aside to cool completely in the pan. Cut into pieces. Serve drizzled with maple syrup or dust with icing sugar.