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Date Cheesecake

Name: Date Cheesecake
Ingredients: 1 cup tea biscuits or 100 g, crumbled; 12 tablespoons butter, melted; 11 tablespoon honey; 1½ cup sugar or 100 g; 1½ cup water or 125 ml; 11 cup dried dates or 200 g, seeded and chopped; 11 cup liquid cream or 250 ml, chilled; 11½ cups cream cheese or 300 g; 11 tin Nestlé® Cream OriginalXBuy Now or 170 g; 11 teaspoon vanilla essence; 11½ tablespoons gelatine powder, dissolved in 4 tablespoons hot water; 11 tablespoon gelatine powder; 11/3 cup boiling water or 85 ml; 1¼ cup date syrup or 65 ml; 11/3 cup water or 85 ml, coldCombine biscuit crumbs, butter and honey. Rub the ingredients using fingertips. Press the biscuit mixture over the base of 20cm loose bottom cake pan. In a small saucepan, place the sugar, water and the chopped dates and bring to boil. Simmer for 5 minutes then set aside to cool to a room temperature. Whip the fresh liquid cream for 5-6 minutes or until it is almost firm and set in the fridge. Beat cream cheese, NESTLÉ Cream, vanilla and the cooled date mixture until they are well combined. Add the whipped cream to the cheese mixture and mix to combine all. Pour the dissolved gelatin over the cheesecake mixture with constant stirring. Pour the cheese mixture evenly over the prepared base and place in the fridge for ½ hour or until its almost firm. Strain and pour the date jelly topping over the top and set in the fridge for 3 hours minimum or until its firmed and easy to slice. To make date jelly topping: Place the gelatin and the boiled water in a mixing bowl, stir until gelatin is dissolved. Add the date paste and the cold water and stir.

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1 cup tea biscuits or 100 g, crumbled
12 tablespoons butter, melted
11 tablespoon honey
1½ cup sugar or 100 g
1½ cup water or 125 ml
11 cup dried dates or 200 g, seeded and chopped
11 cup liquid cream or 250 ml, chilled
11½ cups cream cheese or 300 g
11 tin Nestlé® Cream OriginalXBuy Now or 170 g
11 teaspoon vanilla essence
11½ tablespoons gelatine powder, dissolved in 4 tablespoons hot water
11 tablespoon gelatine powder
11/3 cup boiling water or 85 ml
1¼ cup date syrup or 65 ml
11/3 cup water or 85 ml, coldCombine biscuit crumbs, butter and honey. Rub the ingredients using fingertips. Press the biscuit mixture over the base of 20cm loose bottom cake pan. In a small saucepan, place the sugar, water and the chopped dates and bring to boil. Simmer for 5 minutes then set aside to cool to a room temperature. Whip the fresh liquid cream for 5-6 minutes or until it is almost firm and set in the fridge. Beat cream cheese, NESTLÉ Cream, vanilla and the cooled date mixture until they are well combined. Add the whipped cream to the cheese mixture and mix to combine all. Pour the dissolved gelatin over the cheesecake mixture with constant stirring. Pour the cheese mixture evenly over the prepared base and place in the fridge for ½ hour or until its almost firm. Strain and pour the date jelly topping over the top and set in the fridge for 3 hours minimum or until its firmed and easy to slice. To make date jelly topping: Place the gelatin and the boiled water in a mixing bowl, stir until gelatin is dissolved. Add the date paste and the cold water and stir.