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 recall my first Ramadan after being married, Eid was approaching and I wanted to go full out. I called my mum in a panic and she gave me all the recipes she had, one of which was this date biscuit. I have been making it ever since, for Eid, for Ramadan or just for no reason at all. They’re a great little one to have around the house and since they’re gluten free and I skip the sugar in the original recipe, they’re pretty healthy too.
125g softened butter
1 tsp vanilla essence
2 tblsp syrup* (I usually use agave, but honey is good too)
2 cups chopped dates
1 cup chopped nuts (I use a combination of pecan and walnut)
2 cups coconut + 1/2 cup extra
Pre-heat oven to 180c. Beat butter till creamy, add in egg, vanilla and syrup, beat till combined, at this stage the butter mixture may look curdled, but don’t worry it’s suppose to. Add in dates, nuts and 2 cups coconut and mix again. Roll in balls and coat in remaining coconut. Lay on baking paper and bake for 10 minutes or until lightly golden.
*I sometimes do skip the syrup as the medjool dates I use are sweet and juicy enough, but I do think it needs that little extra sweetness to give it some pop, so stick with the syrup.
If you’re wondering why these biscuits look familiar, they’re from my last post Eid Dessert Table (pictured below). And now you all have the recipe too.
This Date Biscuit recipe is great if you have extra dates lying around approaching Eid, or if you just want to make a yummy datey treat for Eid, give these a go.
Ramadhaan has dawned upon us once again. Dates are out in full force, from fruit shops, to grocery stores and even the local supermarket chain. Dates are very nutritious, full of fibre and great to stave off hunger pangs, no wonder it’s the perfect food to break fast with. The best part is that this wonderful treat is not only good for you, it tastes good and most importantly it’s Sunnah!
We go through a lot of dates during Ramadhaan, so I’ve come up with some date recipes to spice things up a little. There’s no doubt that dates taste great just by themselves, but if you do want to try something a little different, are having guests over or even need a treat outside of Ramadhaan, give these a go.
Pistachio Cashew Dates
Split date on 1 side and remove pit. Crush pistachio and cashews. You’ll need 1 tsp of nuts per date. Fill dates with crushed nuts.
Coconut Almond Dates
This is an old classic. Split date on 1 side and remove pit. Fill 1 almond in each date. Heat butter on stove, throw in coconut, again you’ll need approximately 1 tsp per date. Roll dates in heated butter and coconut mixture.
Cream Cheese Walnut Dates
Split date on 1 side and remove pit. Fill each date with approx. 1/2 tsp cream cheese and 1 walnut which you can crush by hand. This is my personal favourite, it’s a recipe given to me by a friend. Thanks Christina!
Give these a try sometime, great during Ramadhaan or any time really. Ramadhaan Mubarak to everyone out there, hope you all have a blessed month.