April 10, 2016
I don’t think this recipe needs much introduction – just look at it!
Myself and my good friend Liza Salt met up for a day of training and baking and this little beauty was the result!
The flavour was one that I have been asked to create on numerous occasions so here it is!
For the cheesecake
For the topping
1Preheat the oven to 180’c
2Place the biscuits/crackers in a blender and blend until finely crushed. Alternatively put them in a sandwich bag and hit them with a rolling pin. Melt the nut butter in the microwave for a few seconds. Add to the biscuits along with the caramel syrup or honey and stir until fully coated. Pour the mixture into an 8inch loose bottomed cake tin and press the mixture down as tightly as you can (a small flat bottomed saucepan works well!)
3In a separate bowl mix together the quark, cream cheese and Muscle Mousse. Beat it as hard as you can to ensure there are no lumps of powder. Pour the mixture on top of the biscuit base and level out.
4Bake on a middle or low shelf for 30 mins. The top should not colour too much, if it does turn the oven down slightly. You still want the middle of your cheesecake to ‘wobble’ when you take it out, don’t wait until it is fully set as it will set further once it is chilled.
5Remove from the oven and allow the cheesecake to come to room temperature before chilling in the fridge for a minimum of 4 hours before removing from the tin.
6To make the topping put the dates and water in a microwave safe bowl and microwave for 2 mins. This should make the dates really soft and you should be able to mash them into a paste. If they look a little dry add a touch more water and keep stirring until you have a spreadable paste. Finally add the caramel syrup and salt and stir. Pop this in the fridge until your cheesecake is cool.
7Once the cheesecake and topping is chilled spread the topping over the cheesecakes and decorate as you please.
8This recipe makes 8 large slices.