Sticky Date Cheesecake

Sticky Date Cheesecake

Serves 10

1 1/4 cups dried pitted dates
1 1/4 cups boiling water
1 teaspoon bicarbonate of soda
1/2 cup brown sugar
40g butter
2/3 cup self-raising flour
2 eggs

Cheesecake:
2 teaspoons gelatine
2 tablespoons just-boiled water
2 x 250g packets cream cheese, chopped, at room temperature
2 tablespoons caster sugar
1 cup cream

Butterscotch Sauce:
1/2 cup brown sugar
1/3 cup thickened cream
50g butter

1. Preheat oven to hot, 200°C. Lightly grease and line a 19cm square cake pan.
2. Place dates, water and soda in bowl of a food processor or blender. Stand 5 minutes. Add sugar and butter and process until smooth.
3. Add flour and eggs and process until just combined. Pour into pan and smooth top.
4. Bake for 15-20 minutes, until cooked when tested with skewer. Cool in pan. Chill 30 minutes.
5. Cheesecake: In a small jug, whisk gelatine briskly into water with a fork until dissolved. Cool slightly.
6. In a bowl, using an electric mixer, beat cream cheese until smooth. Gradually add sugar, beating until smooth. Add cream and continue beating until well combined. Beat in gelatine mixture.
7. Pour mixture evenly over cake. Chill 3 hours or overnight until firm. Cut into 16 squares.
8. Butterscotch sauce: Meanwhile, in a small pan, combine sugar, cream and butter. Stir over low heat until sugar dissolves. Bring to boil. Reduce heat and simmer gently for 5-10 minutes, until sauce thickens. Serve sticky date cheesecake drizzled with sauce.