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Sticky Date Cheesecake Recipe
We’ve taken our Date Scones to the next level with these individual Sticky Date Cheesecakes, so if you’re entertaining and looking for that ‘wow’ factor, we’ve got you covered. Oh, and the best thing? With this cheesecake recipe, there’s no messing about with the oven!
Our Date Scones make the perfect sweet bready base for the creamy cheesecake on top. This no bake cheesecake recipe not only tastes delicious, it looks great too. Garnish with figs, flowers and a drizzle of butterscotch sauce and you’ll be sure to impress your guests!
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FEATURING Date Scone
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Ingredients
4 Bakers Delight Date Scones, roughly chopped
100g butter, cubed
165g (3/4 cups) brown sugar, firmly packed
460ml (1 3/4 cups) cream
250g (1 cup) cream cheese, room temperature
275g (1 1/4 cup) caster sugar
1 1/2 tbs gelatine
Figs cut in quarters, to garnish
Edible flowers, to garnish
Method
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Step 1
Equally divide the chopped Bakers Delight Date Scones between four 350-400ml glasses. Using the back of a spoon press down to form a solid and even base. Set aside in fridge
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Step 2
Place butter, brown sugar and two thirds of a cup cream into a medium sized saucepan over a low heat, stirring until melted. Increase heat and bring to the boil, reduce to a simmer for 4-5 minutes or until slightly thick. Remove from heat and allow to cool for two and a half hours
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Step 3
In the meantime using an electric mixer whip remaining cream on medium speed until stiff peaks form and set aside. In a separate bowl beat cream cheese and caster sugar together for 2-3min or until smooth
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Step 4
Dissolve gelatine in quarter cup boiling water and stir until dissolved. Pour into cream cheese and whip on low speed until combined. Using a spatula, fold whipped cream through cream cheese mixture and transfer evenly into each glass. Place in fridge to set for 2 hours
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Step 5
Garnish cheesecakes with figs, edible flowers and a generous drizzle of butterscotch sauce. Serve immediately
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