I baked this and took it into work with me today and was bombarded with compliments and recipe requests! So, as promised, here is my super easy Sticky Date and Ginger Cheesecake recipe!
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Cheesecake
Ingredients
200g crushed butternut snap biscuits
50g butter, melted
1 teaspoon ground ginger
750g Philadelphia Cream Cheese (I use the block)
2/3 cup castor sugar
2 teaspoons vanilla extract
2 teaspoons plain flour
2 teaspoons self raising flour
10-12 dates, chopped
4-5 pieces glace or crystalised ginger (adjust to taste), chopped
Method
Combine biscuit crumbs, melted butter and ginger in bowl until well mixed. Press the mixture into the base of a lined, lightly greased springform pan (8-10" pan depending on how many serves you want to squeeze out of it. For dessert, I use an 8" pan which gives a good height cheesecake - but for afternoon tea, I use a 10" pan which gives you a flatter cheesecake - but you can pull a few extra serves from it). Refrigerate until firm (approx 20 minutes).
Meanwhile, beat the cream cheese, sugar and vanilla together with an electric beater until combined. Don't overbeat the mixture because you don't want to incorporate air into the mix. Otherwsie, you'll end up with a high rise cheesecake that collapses when cooled. Just beat until combined. Beat in the eggs on low speed - again - just until combined.
Then switch to a spoon and gently stir in the sifted flours, dates and ginger.
Pour the mixture on top of the biscuit base and bake in a moderately slow oven (160 degress - or 150 degress in a fan forced oven) for about 20-25 minutes.
You will know when the cheesecake is cooked when the edges puff up very slightly and the middle is still a little bit soft.
(Note: put a large baking pan filled with tap water in the bottom of your oven when baking to create a nice moist cooking environment. Baked cheesecakes love this!)
Then let the cheesecake cool down in the oven with the door left slightly open. Prop it open with a wooden spoon (or something non flammable) if you need to.
Caramel Sauce
(Make ahead of time because this needs to be well chilled and 'set' before using)
Ingredients
1 cup sugar
1 1/4 cups cream
1 vanilla bean - split lengthwise
1/4 teaspoon coarse salt
1 teaspoon vanilla extract
Method
Spread the sugar in an even layer in the bootom of a heavy based saucepan. Place over a medium low heat and watch it carefully. When the sugar begins to melt and liquify around the edges, gently stir with a silicon spatula - bringing it into the centre.
Continue stirring very gently until all the sugar is melted and the mixture turns a deep amber colour. Don't overstir.
Meanwhile heat the cream gently in a separate saucepan ad scrape in the seeds from the vanilla bean.
When the sugar liquid has turned a deep amber colour, remove the pan from the heat immediately and pour in the half the cream mixture. BE CAREFUL! The mixture will splatter and bubble - a lot!!!
(At this stage, if the cream was too cool for the sugar mixture, it will cease up the sugar mixture and form into a hard ball around your spatula or whisk. That's okay - just return the pan to a low heat keep whisking or stirring slowly until it's all melted again.
Stir until well mixed and then pour in the remaining cream and stir until combined. Lastly, stir in the salt and vanilla.
When smooth, remove from heat and pout into an airtight container. Cool on the benchtop with the lid off until the mixture has fully colled. Then seal it and pop it into the fridge for at least several hours, preferably overnight.
Pour the caramel over the cheesecake just prior to serving.
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That's it!! Go ahead - make it!! WOW your guests! They'll be very impressed! :)
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