The cheesecake is made with a mix of cream cheese and almond butter which results in a smooth, rich and almost salty layer
Prep
40mins
Cooking
1hr 15mins plus chilling
Serves
10 people
Ingredients
For the base
130g crushed salted pretzels
130g plain flour
100g porridge oats
150g dates -pitted and chopped
Pinch salt
For the filling
240g creamy almond butter
675g cream cheese
180g light brown sugar
3 large eggs, room temperature
60g sour cream
1 tbsp pure vanilla extract
½ teaspoon salt
Topping
225g mini pretzels
100g chocolate – melted
25g desiccated coconut – toasted
25g chopped pecans
2 tablespoons date syrup
Directions
- Preheat oven to 180C.
- For the base, combine all the ingredients into a food processor. Whizz together so that it forms a sticky mixture.
- Line and grease with a little vegetable oil a 22cm loose based cake tin with baking parchment paper.
- Press the base mixture into the prepared cake tin.
- Make filling: Using a food processor, combine almond butter, cream cheese and brown sugar and beat until smooth. Add eggs one at a time, beating well in between.
- Add the sour cream, vanilla and salt and mix until just combined. Pour over prepared base.
- Bake until cheesecake is just set in the centre, 1 hour to 1 hour 15 minutes.
(Cheesecakes tend to crack if you don’t use a bain marie (water bath). Double wrap the outside of the cake tin in aluminium foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake as directed.) - Let cool 1 hour on a wire rack, then refrigerate until totally chilled, at least 4 hours and up to overnight
- Decorate cheesecake: Dip one side of each pretzel in melted chocolate then stick it on the side of the cheesecake.
- Repeat to cover entire perimeter of the cheesecake.
- Top cheesecake with coconut and pecans.
Drizzle with more melted chocolate and date syrup.
Recipe by Denise Phillips
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