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
- 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
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.
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.
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.
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.
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.
I’m a little late of the mark, I know, but I just had to get an Australia Day dessert in before the day was over. I wanted to steer clear of the stock standard lamingtons and pavlovas and do something different. These are macadamia crumble mini cheesecakes, using Australian honey and macadamias.
In keeping with my blog resolutions for this year of creating more healthy desserts, this one uses light cream cheese, is wheat free (possibly gluten free, oats is a questionable ingredient when it comes to gluten) and sugar free as well. Trust me though, you won’t miss any of those ingredients in this dessert. The crumble almost tastes like ANZAC cookies, how much more Australian can you get?
Honey and Macadamia Crumble Cheescakes
(makes 8 mini cheesecakes)
1/4 cup oats
1/4 cup coconut
1/4 cup macadamias (lightly chopped)
2 tblsp honey
250g light cream cheese
4 tblsp honey
To make the crumble, combine all the dry ingredients with honey. Toast the mixture in a pan until lightly golden, set aside. Same goes for the cheesecake filling, just combine the cream cheese with the honey and mix well.
To assemble the dessert, pour half a tablespoon of crumble into little bowls, spoon or pipe cheesecake mixture and top with more crumble. It’s that simple, no need to turn the oven on, no special equipment, and the best part, you can do it all in 15 minutes.
Happy Australia Day! I know what we’ll be having for dessert, what about you?