Date, Walnut and Butterscotch Cheesecake

This year my Mr Munchies actually requested a cake for his birthday. It’s totally not like him, he usually leaves it up to me to decide. I guess he was really feeling for cheesecake.

‘Just any cheesecake’, he said.

Me? Make ‘just any cheesecake’?

I don’t think so!!!

Sorry hubby… Just kidding, I’m not sorry, this cheesecake is too good for me to be sorry, and trust me there were no complaints.

Here it is… It’s not ‘just any cheesecake’, it’s a Date, Walnut and Butterscotch Cheesecake (yes, I know you already got that from the title ;))



Date Walnut and Butterscotch Cheesecake



Date, Walnut and Butterscotch Cheesecake

Date, Walnut and Butterscotch Cheesecake

Ingredients

  • Base
  • I used this tart base recipe from Taste.com
  • Cheesecake Filling
  • 500g cream cheese (softened)
  • 3/4 cup sugar
  • 1/2 tsp vanilla essence
  • 2 eggs
  • 3/4 cup cream
  • 1 cup dates (approx. 10 large medjool)
  • Butterscotch Sauce
  • 3 tblsp brown sugar
  • 2 tblsp butter
  • 3 tblsp cream
  • To serve (optional)
  • 8-10 Walnuts
  • 3/4 cup cream

Instructions

Base

Make the base as per instructions on the website. Line the bottom and sides of a springform pan (21cm) with baking paper. I filled my base up the 3/4 of the way up the sides and still had some extra left over. Bake prior to filling with cheesecake.

Cheesecake Filling

Pre-heat oven to 150c. Beat cream cheese and sugar until it is smooth. Add vanilla essence, eggs and cream. Beat till smooth and creamy. Pit and chop dates roughly and fold through the cream cheese mixture. Pour into pre-baked tart base. Bake for 50-55 minutes or until the cheesecake seems firm with a slight wobble in the middle. Leave out to cool, chill in the fridge for an hour.

Butterscotch Sauce

Place a small pan on medium heat on the stove. Put in the butter and sugar and cook until sugar has dissolved. Once dissolved pour in the cream and set aside. The sauce will thicken as it cools.

To Serve

Place walnuts in butterscotch sauce, drip off excess sauce and set aside to cool. Beat cream until thick. Fill the cream into a piping bag with a star tip and pipe around the edge of the cheesecake and in the centre. Place cooled walnuts on each piped mound. Drizzle butterscotch sauce onto the cheesecake

Tips for a perfect cheesecake
Tap the cheesecake on the table to remove air bubbles. Place a dish of water in the oven while the cheesecake is baking. This makes for a smooth cheesecake without cracks.

Edit: After having someone test my recipe, it came to my attention that I didn’t include a pan size, which can affect the cooking time and texture. So I have updated that above. Also, every time I make this cheesecake the texture is different. Sometimes runny, sometimes thick. It depends on the fat content in the cream cheese as well as how soft the cream cheese is when I beat it. If you a have this problem, don’t despair, whichever way it is runny or thick, it will still work and still be delicious.

http://modestmunchies.com/date-walnut-and-butterscotch-cheesecake/

 

Loving the shots I’m getting with my new camera. Mr Munchies gave me a camera for my birthday this year, it is am-a-a-a-a-zing! I’ll be posting another recipe from his birthday soon. This was the cheesecake pre butterscotch drizzle.



date cheesecake



9 Comments on Date, Walnut and Butterscotch Cheesecake

  1. abdullah0sman
    May 1, 2014 at 3:27 pm (3 years ago)

    Loved it… hands down best cheesecake ever! Pics look awesome!

    Reply
    • modestmunchies
      May 1, 2014 at 9:23 pm (3 years ago)

      Thank you Mr Munchies!

      Reply
  2. Sadaf F K
    May 1, 2014 at 8:48 pm (3 years ago)

    Oh my… Your are making me hungry again! 😉

    Reply
    • modestmunchies
      May 1, 2014 at 9:26 pm (3 years ago)

      Aww, I’d offer you some but it’s all gone 😉

      Reply
  3. myninjanaan
    May 2, 2014 at 12:26 am (3 years ago)

    Happy Birthday to Mr.Munchies!
    This cheesecake looks marvelous mA! I usually have a hard time with cheesecakes because mine always seem to crack in the middle (maybe from overbeating? Who knows?!). Love that last shot!

    Reply
    • modestmunchies
      May 6, 2014 at 9:22 pm (3 years ago)

      Thank you! Will pass the message on. Did you read my tips at the bottom of the recipe? They really work for ensuring you don’t get cracks. Hope they can help you in the future.

      Reply
  4. humeira
    May 2, 2014 at 10:35 am (3 years ago)

    Looks delish..I’m sure it was great :)

    Reply
    • modestmunchies
      May 6, 2014 at 9:22 pm (3 years ago)

      Thank you Humeira :)

      Reply
  5. Fatima
    July 20, 2017 at 5:21 pm (2 months ago)

    I still come back to the recipe! Made such a delicious cheese cake. The combination is awesome :-)

    Reply

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