Date Cheesecake – “Morrocan”

Stuff

  • 400 g dried dates, pitted & chopped
  • ¾ cup water
  • 500 g cream cheese, softened
  • 2 eggs, lightly beaten
  • ½ cup (100 g) white sugar
  • 2 tsn rich honey
  • ¼ tsn cinnamon
  • ¼ tsn cloves
  • ¼ tsn nutmeg
  • ½ cup almond slithers – optional
  • 1 tsp sugar & cinnamon mix – optional
  • Caramel sauce or date sauce to serve

Method

  • Grease 20cm spring form tin and line bottom and sides with baking paper
  • Combine dates and water in saucepan – simmer uncovered until semi soft (depending on the dates this should only take about 2 minutes). Strain and cool.
  • Pre-heat over 160 degrees
  • Beat the cream cheese, eggs, sugar and honey until combined.
  • Add spices and continue to beat until combined.
  • Pour ½ the mixture into lined tin. Sprinkle ½ the softened dates over the mixture – they will sink into the mixture. Pour the remaining ½ of the mixture into the tin. Sprinkle the remaining ½ of the softened dates over the mixture – gently push down any that don’t sink under the surface.
  • Optional – Sprinkle top with almond slithers and sugar cinnamon mixture.
  • Bake approx. 1 hour until firm – cool in oven with door ajar

Serve

  • Lightly warm or room temperature
  • Generous wedge slice topped with a big dollop of date sauce or caramel sauce 

Quantities

  • Expect to serve 8

Variation

  • Cook as wee individual ones

Inspired by El Jardin del Califa – Vejer de la Frontera, España – Oct 2012

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