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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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Accessories you need
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Spatula TM5/TM6
buy now
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.