baked honey cheese­cake - - WEEKEND -

serves 12

50g pit­ted med­jool dates 180g (2 cups) rolled oats 40g ( 14⁄ cup) sun­flower seeds 12⁄ tsp ground cin­na­mon 50g ( 2⁄3 cup) shred­ded co­conut 100g but­ter, melted 2 x 250g pkts light cream cheese, cubed 250g crème fraîche 2 tsp natural vanilla ex­tract 105g (31 ⁄ 2 tbs) honey 3 eggs 60g ( 14⁄ cup) lemon juice

1 Pre­heat the oven to 180°C/160°C fan forced. Grease a deep, round 22cm (base mea­sure­ment) spring­form cake pan. Line base with bak­ing pa­per. 2 Place dates in a food pro­ces­sor and process un­til coarsely chopped. Scrape down sides with a spat­ula. 3 Add the oats, sun­flower seeds and cin­na­mon and process un­til finely chopped and com­bined. Add co­conut and melted but­ter and process un­til com­bined. 4 Trans­fer mix­ture to pre­pared pan and press firmly into base and side (ap­prox. 3cm up the sides). Bake for 10 min­utes or un­til lightly golden. Re­move from oven. Set aside to cool. Re­duce oven to 170°C/150°C fan forced. Clean and dry food pro­ces­sor. 5 Place cream cheese, crème fraîche, vanilla and honey in the food pro­ces­sor and process un­til just com­bined. Scrape down sides with a spat­ula. 6 Add eggs and lemon juice. Process un­til just com­bined and smooth. Pause to scrape down sides with spat­ula, if needed. 7 Pour the mix­ture over the crust. Bake for 55 min­utes or un­til al­most set (cheese­cake should still have a slight wob­ble in the cen­tre). Turn off oven and leave to cool in oven with door slightly ajar (ap­prox. 3 hours). 8 Care­fully re­move cheese­cake from pan. Place in the fridge to chill com­pletely, prefer­ably overnight, be­fore serv­ing.

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