Get ready for the ultimate dessert fusion – Sticky Date Pudding meets cheesecake! Imagine a creamy filling infused with rich Medjool date caramel flavor, nestled in a crunchy walnut crust and topped with ooey-gooey sticky toffee sauce. Trust me, this dessert is an absolute must-try!
Let me share some tips to ensure your cheesecake turns out perfectly:
Preparing the Dates: Use hot water when blending the dates to create a smooth paste. This softens them quickly, ensuring a silky texture. Stick to Medjool dates for their caramel-like taste and texture.
Cream Cheese Temperature: Make sure your cream cheese is at room temperature for smooth blending. If it’s too cold, a quick zap in the microwave will do the trick.
Mixing Technique: Start mixing on low speed to avoid splatters, then gradually increase to medium-high until the filling is creamy. Scrape down the sides of the bowl to ensure everything is evenly mixed.
Adding Ingredients Gradually: Add ingredients like brown sugar, sour cream, and eggs gradually to prevent overmixing, which can lead to clumps.
Avoid Overmixing: Once you add the eggs, mix just until combined to avoid incorporating too much air, which can cause cracks.
Low Speed for Eggs: When adding eggs, use the lowest speed setting to prevent excessive air incorporation.
Test for Doneness: Look for slightly jiggly edges and a slightly wobbly center when gently shaken to ensure your cheesecake is perfectly baked.
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Sticky Toffee Cheesecake
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 12 slices 1x
- Category: Dessert
Ingredients
**For the Date Cheesecake Filling:**
- – 8 ounces of chopped dates
- – 1/3 cup of boiling water
- – 32 ounces of cream cheese (softened)
- – 3/4 cup of light brown sugar
- – 2 tablespoons of all-purpose flour
- – 2/3 cup of sour cream
- – 4 large eggs
- – 1 tablespoon of vanilla extract
- – 1/4 teaspoon of salt
**For the Sticky Toffee Sauce:**
- – 1/2 cup of unsalted butter
- – 2/3 cup of heavy cream
- – 1 cup of brown sugar
- – Pinch of salt
- – 1 teaspoon of vanilla extract
**For the Crust:**
- – 1 cup of fine graham cracker crumbs
- – 1/2 cup of finely chopped walnuts
- – 6 tablespoons of melted unsalted butter
- – 3 tablespoons of granulated white sugar
Instructions
**Making the Crust:**
- Mix graham cracker crumbs, chopped walnuts, melted butter, and granulated sugar until well combined.
- Press the mixture evenly into the bottom of a greased 9-inch springform pan.
**Making the Date Cheesecake Filling:**
- Blend chopped dates with hot water until smooth.
- In a mixing bowl, beat cream cheese and date paste until smooth.
- Add brown sugar, sour cream, vanilla extract, eggs, flour, and salt. Mix until combined.
- Pour filling over crust and tap gently to release air bubbles.
- Bake in a water bath at 325°F for 50-55 minutes, until edges are set but center is slightly jiggly.
- Cool in the oven with the door cracked, then refrigerate for at least 4 hours or overnight.
**Making the Sticky Toffee Sauce:**
- Melt butter in a saucepan, then add cream, brown sugar, vanilla, and salt.
- Simmer until thickened, then let cool slightly.
**Assembly:**
- Remove cheesecake from pan and pour sticky toffee sauce over the top.
- Garnish with walnuts or dates if desired.
- Chill before serving.
