I'll freely admit that while this recipe had me excited it also had me a little perplexed. How on earth do you make a cheesecake without gelatine, or some sort of setting agent? Without a crust? And as for serving it warm? Well, that's just plain weird. But... this is easily one of the best desserts I've made. I took it to our Christmas in July dinner and it was absolutely delicious, perfect for a wet, cold winter's night and totally simple to put together.
Sticky Date Cheesecake
from The Australian Women's Weekly Cheesecakes Pavlovas and Trifles
This cheesecake can be served warm or at room temperature
1 cup (170g) dried dates, pitted, chopped
3/4 cup (180ml) water
3 x 250g packets cream cheese, softened
2 eggs, beaten lightly
2/3 cup (150g) firmly packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon mixed spice
1/2 cup (40g) flaked almonds
1 teaspoon cinnamon sugar
2/3 cup (150g) firmly packed brown sugar, extra
1/2 cup (125ml) cream
100g butter, chopped
Grease a 23cm springform tin; line base and side with baking paper
Combine dated and water in medium saucepan; simmer, uncovered, 5 minutes. Strain dates over medium saucepan; reserve liquid, cool dates.
Meanwhile, preheat oven to moderately slow (160C). Beat cheese in large bowl with electric mixer until smooth; add egg, sugar and spices; beat until combined, fold in dates.
Place tin on oven tray, pour cheesecake mixture into tin. Sprinkle with almonds and cinnamon sugar. Bake in moderately slow oven about 1 hour, or until firm. Cool in oven with door ajar.
Stir remaining ingredients to reserved date liquid in pan, stir over heat until butter is melted; simmer, uncovered , 2 minutes.
Serve cheesecake with warm sauce.