Ingredients:

  • 6 oz (170 g) Pitted Medjool Dates, finely chopped
  • 1 cup (240 ml) Boiling Water
  • 1 tsp (5 g) Baking Soda (Bicarbonate of Soda)
  • 3 Tbsp (45 g) Unsalted Butter, softened (for base)
  • 1/4 cup (50 g) Light Brown Sugar, packed (for base)
  • 1 Large Egg, room temperature (for base)
  • 3/4 cup (90 g) Self-Raising Flour, sifted
  • 1/2 tsp (2 g) Mixed Spice
  • 32 oz (900 g) Full-Fat Cream Cheese, very soft, room temperature
  • 1 cup (200 g) Granulated Sugar (for filling)
  • 2 Tbsp (15 g) Plain (All-Purpose) Flour (for filling)
  • 1/2 cup (120 g) Sour Cream or Crème Fraîche, room temperature
  • 1 tsp (5 ml) Vanilla Extract
  • 4 Large Eggs, room temperature (for filling)
  • 1 Large Egg Yolk
  • 1 cup (200 g) Granulated Sugar (for glaze)
  • 1/4 cup (60 ml) Water (for glaze)
  • 1/2 cup (115 g) Unsalted Butter, cut into cubes (for glaze)
  • 1/2 cup (120 ml) Double Cream (Heavy Cream), room temperature
  • 2 Tbsp (30 ml) Brandy (or Whisky/Rum)
  • 1/4 tsp Sea Salt

Instructions:

  1. Combine chopped dates, boiling water, and baking soda. Let sit for 15 minutes, then mash lightly. In a separate bowl, cream the 3 Tbsp butter and brown sugar; beat in the egg and mixed spice. Gently fold the sifted flour into the butter mixture, alternating with the date mixture, until just combined.
  2. Pour the batter into the prepared 9-inch springform pan. Bake at 350°F / 175°C for 18–20 minutes. Cool completely on a wire rack. Leave the sponge in the pan.
  3. Tightly wrap the base and sides of the springform pan in three layers of heavy-duty aluminium foil for the water bath. Preheat oven to 325°F / 160°C. Boil a large kettle of water.
  4. Beat the softened cream cheese on medium-low speed until smooth (3 minutes), scraping the bowl frequently. Gradually beat in the sugar and flour. Mix in the sour cream and vanilla. Add the eggs and extra yolk one at a time on the lowest speed, stopping immediately once incorporated to prevent cracking.
  5. Gently pour the filling over the cooled sticky date base. Place the foil-wrapped pan into a roasting pan. Slide into the oven. Pour boiling water into the roasting pan until it reaches halfway up the sides. Bake for 70–80 minutes until edges are set but the center still wobbles slightly.
  6. Turn off the oven, prop the door open, and allow the cheesecake to cool inside for 1 hour. Remove from the water bath, remove the foil, and cool completely on the counter. Cover tightly and refrigerate for a minimum of 6 hours, ideally overnight.
  7. Combine sugar and water in a saucepan. Heat until it turns a deep amber colour. Remove from heat and whisk in the room temperature double cream (carefully). Whisk in the cubed butter, brandy, and sea salt until smooth. Let the caramel cool for 15 minutes until slightly thickened, then pour generously over the chilled cheesecake before serving.