Food, Dish, Dessert, Cuisine, Snack cake, Ingredient, Cake, Baked goods, Chocolate brownie, Cream cheese,

Sticky toffee pudding cheesecake

Your favourite winter warming pud has been reimagined into a decadent sticky toffee cheesecake.

By The Good Housekeeping Cookery TeamPublished: 29 August 2018

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Yields:

10 - 12 serving(s)

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Cal/Serv:

354

Ingredients

200 g
(7oz) dates, pitted and finely chopped
1/2 tsp bicarbonate of soda
40 g
(1 ½oz) butter
75 g
(3oz) dark brown sugar
1
large egg
1 Tbsp.
treacle
100 g
(3 ½oz) plain flour
1/2 tsp baking powder

FOR THE FILLING

360 g
cream cheese
50 g
(2oz) icing sugar
250 ml
(9 fl oz) double cream
100 g
(3 ½oz) toffee fudge sauce

TO DECORATE

25 g
(1oz) chopped fudge, optional
25 g
(1oz) chopped toffee, optional

Directions

1. Step 1
  Preheat the oven to 180°C (160°C fan) mark 4. Grease and line a 20.5cm (8in) springform cake tin with baking parchment. Soak half of the dates in 100ml boiling water for 30min along with the bicarbonate of soda.
2. Step 2
  Beat together the butter and sugar until combined. Beat in the egg. Stir in the treacle, flour, baking powder and the dates in their liquid. Pour into the base of the prepared tin and bake for 20min. Remove and leave to cool completely in the tin.
3. Step 3
  Prepare the cheesecake filling. Soak the remaining dates in boiling water for 30min. In a large bowl, whisk together the cream cheese and icing sugar until smooth. Lightly whisk in the double cream. Drain the dates and pulse to a fine a paste in a mini food processor. Stir through the cream cheese mixture.
4. Step 4
  Spoon most of the cheesecake mixture on top of the cooled cake and make random indents all over. Fill the indents with some tablespoons of toffee sauce before spooning over the remaining mixture to cover the indents. Put into the fridge to set for at least 5hr.
5. Step 5
  When ready to serve, remove the cheesecake from the tin and put onto a serving plate. Drizzle over a little more of the fudge sauce and sprinkle the fudge and toffee sweets over if you like.
  
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Per Serving:

Calories: 354
Fibre: 1 g
Total carbs: 35 g
Sugars: 28 g
Total fat: 22 g
Saturated fat: 14 g
Protein: 4 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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