Sticky Date Cheesecake with Caramel Sauce

Cooking Directions

• Preheat oven to 160°C (140°C fan forced).
• Grease and line a 20cm springform cake tin with baking paper.
• Crush biscuits in a food processor until they resemble a fine crumb. Add butter and blend well. Tip mixture into base of the prepared tin and press down firmly and evenly. Refrigerate for 30 minutes.
• Place dates, water and bicarb into a small saucepan and bring to a low simmer. Cook for 6-8 minutes and allow to cool.
• Combine Bulla Cottage Cheese Original, Bulla Cooking Cream, sugar, mixed spice and vanilla paste in a food processor and blend well. Add eggs one at a time, blending after each addition. Add flour and blend briefly. Stir in the dates and pour mixture onto the prepared base.
• Bake for 50-60 minutes. The cheesecake should be slightly wobbly in the middle. Turn off the heat and allow to cool in the oven with the door ajar. Refrigerate until firm.
• For the caramel sauce, combine sugar, butter and Bulla Cooking Cream in a small saucepan and bring to a boil. Reduce heat to a simmer. Cook on low while stirring for 10 minutes. Allow to cool.
• Carefully remove cheesecake from the tin and transfer to a serving plate.
• Top with caramel sauce, Bulla Dollop Thick cream and chopped walnuts.