MAKES 6 MINI PUDS
For the cheesecake base
250g (9oz) digestive biscuits
10 medjool dates, stones removed,
chopped
2 tbsp black treacle
1 tbsp vanilla bean paste
125g (4½oz) butter
For the filling
340g (12oz) cream cheese
150ml (5fl oz) double cream
1 tbsp vanilla extract
100g (3½oz) icing sugar
To serve
medjool dates, stones removed
caramel sauceFor the cheesecake base
1 Place the biscuits into a food processor
and crush them until you get a sand-like
texture without bigger biscuit pieces.
2 Gently melt the butter in a pan, then
add the black treacle. Pour into a food
processor, then add the dates and blitz
until the biscuit base combines.
3 Divide the biscuit-base between six
food presentation rings, placed on a tray,
lined with parchment paper. Place the
filled rings into the fridge for 15 minutes.For the filling
4 Soften the cream cheese in a bowl
using a hand mixer, then incorporate the
icing sugar.
5 Whip the double cream until you get
a firm whipped cream.
6 Incorporate the whipped cream
and vanilla extract into the sweetened
cream cheese mixture.To finish
7 Remove the food presentation rings
from the fridge.
8 Spoon the filling into the presentation
rings, evenly on top of the set cheesecake
bases. Cover with clingfilm, then place
the cheesecakes back into the fridge for
a minimum of 2 hours.
9 To remove the cakes from the rings,
use a knife with a flexible blade – place it
between the cake and the ring, then turn
the ring around.
10 Serve the mini cheesecakes chilled,
decorated with medjool dates and
caramel sauce.Gooey dates, crumbly biscuits and a creamy filling –
tr y this heavenly t w ist on a classic by Reka Csulak
from Holy Whisk Blog (w w w.rekacsulak.com)6WLFN\7R̆HH
Pudding cheesecake
CLASSICS
wit h a twist!98 baking heaven SEPTEMBER WWW.FOODHEAVENMAG.COM