Sticky Date Cheesecake with Bourbon Caramel Sauce
Adapted from taste.com.au
Cheesecake
• 1 x 250g packets gingersnap biscuits (I used gluten free!)
• 125g butter, melted
• 2 x 250g packets cream cheese, room temperature
• 200ml sour cream
• 100g brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
Sticky Date Mixture
• Melted butter, to grease
• 1 ½ cups seedless dates
• 1/3 cup bourbon
• 1 tablespoon vanilla extract
Bourbon Caramel Sauce
• 1 cup pouring cream
• 60g butter, chopped
• 1 cup brown sugar
• 2 tablespoons bourbon
• Big pinch sea salt
Brush a 24cm springform pan with melted butter to lightly grease. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until combined. Transfer to the prepared pan and press firmly over the base. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
Place the dates and bourbon in a saucepan over low heat and simmer until liquid is absorbed. Place into a food processor with 1 tablespoon vanilla extract and pulse until it becomes a smooth mixture. Set aside.
Preheat oven to 160°C (320°F). Place the cream cheese, sour cream and brown sugar in the bowl of stand mixer and mix until smooth. Add the eggs and vanilla and mix until well combined.
Pour half the cream cheese mixture onto the prepared biscuit base, then spoon in the sticky date filling. Swirl with a skewer and then pour the remaining cream cheese mixture on top. Bake for about 1 hour or until just set. Turn oven off and cool inside with the door ajar, for 1 hour. Place in the fridge for 4 hours or overnight to chill.
To make bourbon caramel sauce, place the cream, butter, sugar, bourbon and sea salt in a saucepan over low heat and stir until the sugar is dissolved. Increase heat to high, bring to the boil and cook for 5-7 minutes or until thickened. Set aside and allow to cool.
Adapted from taste.com.au
Cheesecake
• 1 x 250g packets gingersnap biscuits (I used gluten free!)
• 125g butter, melted
• 2 x 250g packets cream cheese, room temperature
• 200ml sour cream
• 100g brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
Sticky Date Mixture
• Melted butter, to grease
• 1 ½ cups seedless dates
• 1/3 cup bourbon
• 1 tablespoon vanilla extract
Bourbon Caramel Sauce
• 1 cup pouring cream
• 60g butter, chopped
• 1 cup brown sugar
• 2 tablespoons bourbon
• Big pinch sea salt
Brush a 24cm springform pan with melted butter to lightly grease. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until combined. Transfer to the prepared pan and press firmly over the base. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
Place the dates and bourbon in a saucepan over low heat and simmer until liquid is absorbed. Place into a food processor with 1 tablespoon vanilla extract and pulse until it becomes a smooth mixture. Set aside.
Preheat oven to 160°C (320°F). Place the cream cheese, sour cream and brown sugar in the bowl of stand mixer and mix until smooth. Add the eggs and vanilla and mix until well combined.
Pour half the cream cheese mixture onto the prepared biscuit base, then spoon in the sticky date filling. Swirl with a skewer and then pour the remaining cream cheese mixture on top. Bake for about 1 hour or until just set. Turn oven off and cool inside with the door ajar, for 1 hour. Place in the fridge for 4 hours or overnight to chill.
To make bourbon caramel sauce, place the cream, butter, sugar, bourbon and sea salt in a saucepan over low heat and stir until the sugar is dissolved. Increase heat to high, bring to the boil and cook for 5-7 minutes or until thickened. Set aside and allow to cool.
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