Ingredients:

  • 1 1/2 cups Digestive Biscuits or Graham Cracker Crumbs
  • 1/4 cup Dark Brown Sugar, packed
  • 1/2 tsp Ground Cinnamon
  • 6 Tbsp Unsalted Butter, melted
  • Pinch Fine Sea Salt (for crust)
  • 1 cup Medjool Dates, pitted and roughly chopped
  • 1/2 cup Boiling Water
  • 1/2 tsp Bicarbonate of Soda (Baking Soda)
  • 32 oz Full-Fat Cream Cheese, softened
  • 1 1/2 cups Granulated Sugar
  • 1/4 cup Heavy Cream (Double Cream)
  • 2 Tbsp Quality Bourbon Whiskey (or Dark Rum)
  • 1 tsp Vanilla Extract (for filling)
  • 4 large Eggs, at room temperature
  • 1 large Egg Yolk, at room temperature
  • Pinch Fine Sea Salt (for filling)
  • 4 Tbsp Unsalted Butter (for sauce)
  • 1/2 cup Dark Brown Sugar, packed (for sauce)
  • 1/2 cup Heavy Cream (Double Cream) (for sauce)
  • 1 tsp Vanilla Extract (for sauce)
  • 1/2 tsp Sea Salt Flakes (for garnish, optional)

Instructions:

  1. Prep the Pan: Wrap the outside of the 9-inch springform pan tightly in a double layer of heavy-duty foil to waterproof it for the water bath. Preheat the oven to 160°C (325°F).
  2. Make the Crust: Pulse the biscuit crumbs, brown sugar, cinnamon, and salt in a food processor. Drizzle in the melted butter and pulse until mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan. Chill in the freezer for 30 minutes.
  3. Prepare Date Purée: Combine chopped dates and boiling water in a bowl. Stir in the bicarbonate of soda. Let sit for 10 minutes, then blend or mash until a rough, sticky paste forms. Set aside.
  4. Mix the Cheesecake Batter: Using a mixer on medium-low speed, beat the softened cream cheese until perfectly smooth (about 3 minutes). Scrape down the bowl frequently. Gradually add the granulated sugar, then the bourbon, heavy cream, and vanilla. Mix just until combined.
  5. Incorporate Eggs: Add the eggs and the extra egg yolk one at a time, mixing only until just blended after each addition. Do not overmix.
  6. Layer and Prepare Water Bath: Spread the sticky date purée evenly over the chilled crust. Gently pour the cream cheese batter over the date layer. Place the foil-wrapped springform pan into a larger, deep roasting tray. Carefully pour boiling water into the roasting tray, ensuring the water comes about halfway up the sides of the cheesecake pan.
  7. Bake and Cool Slowly: Bake for 75 to 85 minutes, or until the edges are set but the centre 2-3 inches still have a slight wobble. Turn the oven off and leave the cheesecake inside with the door propped open slightly for 1 hour. This slow cooling prevents cracks.
  8. Chill: Remove the cheesecake from the water bath, take off the foil, and let it cool completely on the counter. Once cool, cover loosely and refrigerate for a minimum of 12 hours, ideally overnight.
  9. Prepare the Sticky Toffee Sauce: Combine butter and brown sugar in a saucepan over medium heat. Stir until the sugar dissolves and the mixture bubbles (about 2 minutes). Remove from heat, stir in the heavy cream and vanilla extract until smooth.
  10. Serve: Just before serving, remove the cheesecake from the springform pan. Drizzle generously with warm sticky toffee sauce. Scatter with optional sea salt flakes for contrast.