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Sticky date cheesecake

Ingredients: (13)

200g Anzac biscuits

50g butter, melted

2 cups pitted dried dates, roughly chopped

1/2 tsp bicarbonate of soda

500g cream cheese, softened

1/2 cup firmly packed brown sugar

1/2 tsp mixed spice

2 eggs

600ml thickened cream

Extra 25g butter

Extra 1/3 cup firmly packed brown sugar

2 tbsp chopped pecans, toasted

1 tbsp pepitas

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Method:

Step 1: Preheat oven to 160C/140C fan-forced. Grease a 6cm-deep, 22cm round (base) springform pan. Line side with baking paper.

Step 2: Process biscuits in a food processor until fine crumbs form. Add butter. Process until combined. Press mixture over base of prepared pan. Refrigerate for 30 minutes.

Step 3: Combine dates, 3/4 cup water and bicarbonate of soda in a medium saucepan. Bring to the boil. Simmer for 5 minutes. Set aside for 5 minutes to cool. Transfer date mixture to a food processor. Process until smooth.

Step 4: Using an electric mixer, beat cream cheese, sugar and mixed spice until smooth. Add eggs, 1 at a time, beating to combine after each addition. Add date mixture. Beat to combine. Add 3⁄4 cup cream. Beat until smooth. Pour mixture into prepared pan. Bake for 50 minutes or until top of cheesecake is just set (cheesecake will still wobble slightly in the middle). Turn oven off. Cool in oven for 3 hours, with door slightly ajar. Refrigerate for 3 hours or overnight.

Step 5: Place 1/2 cup of the remaining cream, extra butter and extra sugar in a small saucepan over medium-high heat. Bring to the boil, stirring occasionally. Reduce heat to low. Simmer for 5 minutes or until slightly thickened. Set aside for 30 minutes or until cool.

Step 6: Using an electric mixer, beat the remaining cream until soft peaks form. Remove cheesecake from pan and place on a serving plate with sides. Dollop cream on top of cheesecake. Drizzle with caramel sauce. Sprinkle with pecans and pepitas. Serve.

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