Fonterra Food Services
Sticky Date Cheesecake Slice with Caramel Fudge Sauce
100g butternut snap biscuits, crushed
100g Western Star Butter, melted
375g cream cheese, softened
1/3 cup caster sugar
1 tsp vanilla
1 egg
2 tsp plain flour
125g fresh dates, chopped
1 cup brown sugar
1/3 cup Anchor Cooking Cream
extra cream, to serve
Western Star Salted ButterAnchor Culinary Cream
Preheat oven to 160°C.
Combine the biscuit crumbs and 20g of butter in a bowl. Press mixture into the base of a greased and lined 9cm x 20cm loaf pan. 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 into prepared base and bake for 25 minutes until just set. Cool then chill.
Combine brown sugar, remaining butter and cream in a small saucepan. Stir over a low heat for 5 minutes until thickened.
To serve
Cut the cheesecake into thick slices and serve with warm sauce and cream.
Tip :
This original recipe was created by Krystal Connors (3rd year Apprentice Chef, Wodonga) as part of the Fonterra Foodservice Proud to be a Chef 2011 Apprentice Chef program.

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