20g butter 5 fresh dates, chopped
375g cream cheese 1 cup brown sugar
⅓ cup castor sugar 80g butter
1 tsp vanilla extract ⅓ cup cream
- Combine the biscuit crumbs and butter in a bowl. Press mixture into the base of a lined 9cm x 20cm loaf tin. Chill.
- Beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Beat in the egg then stir through the flour and dates. Pour filling onto prepared base. Bake in a moderately slow oven 160 ̊C for 25 minutes or until just set. Cool in the oven with door ajar. Chill.
- Combine brown sugar, extra butter and cream in a small saucepan, stirring over a low heat for 5 minutes until thickened. Cut the cheesecake into thick slices and place onto serving plates with a drizzle and a dollop of cream.