Sticky Date Cheesecake Slice

Quick, easy, and extremely moorish, this cheesecake has it all! 

The sweetness of the date with the savouriness of the cream cheese works perfectly.

Serves 6

Sticky Date Cheesecake Slice

200g butternut snap biscuits (NZ) or chocolate hobnobs (UK) or similar cheesecake base biscuit like a malt biscuit.
40g butter, melted
375g cream cheese 
1/3 cup sugar
1 teaspoon of vanilla
1 egg
5 fresh dates, chopped
Mascarpone or cream fraiche to serve

1. Using blender, crush the biscuits until a smooth crumb. Add the melted butter and mix in a bowl. Press mixture into a greased lined loaf tin, 9cm x 20cm. Chill in the fridge.

2. Beat the cream cheese, sugar, and vanilla in an electric mixer until smooth. Beat in the egg, and stir in the flour and the dates. Pour the filling into the prepared base and bake for 25 min for 160 degrees or until just set. It should look like just-set custard. Make sure you add a small bowl of hot water to the bottom of the oven (in the tray below the cheesecake or on the base of the oven) to prevent the cheesecake base from burning.

Serve with a dollop of Mascarpone or cream fraiche.