Some posts just wait, and endlessly wait. Just like the DDL Cheesecake – this one also waited for quite some time to make it to the blog. B loves cheesecakes and he requested me that I make one for his birthday. Now if you ask me when that day was, it was in April last year! 😀 Yes, please don’t start counting with your fingers. Hehe… The year before, I had baked this Eggless Mango Cheesecake and last year, it was this one. I am somewhat sure what his request would be for this year – it must be a Mango Mousse Cake for sure! I know B quite well, don’t I? 😉
This is basically a no-sugar cheesecake, so a little bit of the calories is reduced from that side. The sweetness comes from the dates and the honey, and it is quite mildly flavored because of it, I must say. The inspiration was taken from here though I made my own twists and tweaks to the recipe. B totally loved it and waited patiently for me to finish clicking, before he devoured two slices and took away with him more than half the cake to treat his friends. 🙂 I love cheesecakes too but the calories scare me. Already I am baking a lot and eating a lot, so a cheesecake is enough to give more damage to my already out-of-track eating habit! Grrr… Not spoiling your mood now and off to the recipe…
As posted on this day:
2015 – Bitterballen
- For the base:
- 8 digestive biscuits
- 25 gm butter, melted
- 2 tbsp honey
- For the cheescake:
- 1 cup whipping cream
- 300 gm pack Philadelphia cheese
- ½ cup dates syrup
- ⅓ cup honey
- 15 gm gelatin (1½ tbsp)
- ¼ cup cold water
- For dates jelly:
- ¼ cup hot water
- 5 gm gelatin (1/2 tbsp)
- ¼ cup cold water
- ¼ cup dates syrup
- Line a 20 cm spring-form pan with parchment.
- Crush the biscuits in a processor. Add the melted butter and honey and mix well.
- Line the bottom of spring-form with this, spread evenly. Set in the fridge.
- For the cheesecake layer, sprinkle the gelatin into the cold water. Set aside.
- Warm the dates syrup and honey - do not boil! Switch off. Add the gelatin water and mix well till it melts. Allow to cool slightly.
- Whip cream in a cold bowl till soft peaks. Add in the cheese and beat again.
- Add the dates honey mixture and beat till well combined. Pour over the biscuit base and flatten the top.
- Keep in the freezer for around 30 minutes.
- For the jelly, melt the gelatin into the hot water. Add the dates syrup and cold water and whisk till well combined. Pour over the set cheesecake base and return to the freezer for another 30 minutes.
- Bring down into the fridge and allow it to set for around 3 to 4 hours. Slice and serve!