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Ingredients
20 slice(s)
Sticky Date Cheesecake with Caramel Fudge Sauce
Cheesecake
- 400 g Arnotts Butternut Snaps
- 80 g Butter, melted
- 250 g pitted dates
- 750 g cream cheese
- 145 g sugar
- 2 teaspoons vanilla essence
- 2 eggs
- 10 g plain flour
Caramel Fudge Sauce
- 360 g brown sugar
- 160 g Butter
- 150 g cream
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Recipe's preparation
- Preheat Oven to 160C
Line 2 x Rectangle Flan Tins with baking paper
Place biscuits in bowl & crush 15 sec/ sp 5
Add melted butter & mix for 5 sec / sp 5
Press mixture into the base of the lined tins & chill
Rinse out bowl, then add dates and chop 5 sec / sp 9.
Put dates aside (no need to rinse bowl)
Place cream cheese, sugar, vanilla & eggs into bowl & beat 2 min / sp 4 - scrape down halfway through
Add flour & dates back into mixture & stir with spatula or mix 10 sec / sp 3
Pour filling into prepared base and bake in a moderately slow oven 160°C for 25 minutes or until just set. Cool in the oven with door ajar. Chill
Caramel Sauce: place ingredients into bowl & heat 7min/ 80C/ sp 4
Cut the cheesecake into thick slices and place on serving plates with a drizzle of sauce and a dollop of cream or ice cream. Serve immediately
Cheescake
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentDivine!
Divine!
Took this to work - everyone L O V E D it. ...
Took this to work - everyone L O V E D it.
I halved the ingredients for the caramel sauce and I still had some left over.