https://arshadhs.github.io/tags/date/Recent content in Date on Arshad SiddiquiHugoen-usSun, 03 Jul 2016 01:00:00 +0100https://arshadhs.github.io/docs/recipe/cake/date-cheese-cake/Sun, 03 Jul 2016 01:00:00 +0100https://arshadhs.github.io/docs/recipe/cake/date-cheese-cake/<h1 id="date-cheese-cake"> Date Cheese Cake <a class="anchor" href="#date-cheese-cake">#</a> </h1> <p>A creamy, luscious cheesecake topped with sweet dates—perfect for special occasions or an indulgent treat.</p> <hr> <h2 id="ingredients"> Ingredients <a class="anchor" href="#ingredients">#</a> </h2> <h3 id="for-the-base"> For the base <a class="anchor" href="#for-the-base">#</a> </h3> <ul> <li>75g (3 oz) <strong>Digestive biscuits</strong></li> <li>40g (1½ oz) <strong>Butter</strong></li> <li>25g (1 oz) <strong>Demerara sugar</strong></li> </ul> <h3 id="for-the-filling"> For the filling <a class="anchor" href="#for-the-filling">#</a> </h3> <ul> <li>50g (2 oz) <strong>Butter</strong>, softened</li> <li>175g (6 oz) <strong>Caster sugar</strong></li> <li>450g (1 lb) <strong>Cream cheese</strong> (full-fat soft cheese)</li> <li>25g (1 oz) <strong>Plain flour</strong></li> <li>Juice and grated rind of <strong>1 lemon</strong></li> <li><strong>3 Eggs</strong>, separated</li> <li>150ml (5 fl oz) <strong>Double cream</strong>, lightly whipped</li> </ul> <h3 id="for-the-topping"> For the topping <a class="anchor" href="#for-the-topping">#</a> </h3> <ul> <li>150ml (5 fl oz) <strong>Double cream</strong>, whipped</li> <li>20 <strong>Dates</strong>, halved and deseeded</li> <li>A little <strong>Icing sugar</strong> (optional)</li> </ul> <hr> <h2 id="recipe"> Recipe <a class="anchor" href="#recipe">#</a> </h2> <ol> <li>Lightly grease a 23cm (9 inch) loose-bottomed round cake tin. Line the sides with a strip of baking parchment, folding and snipping the bottom edge so it fits neatly. Place a parchment circle on the base.</li> <li>Preheat the oven to <strong>160°C</strong>.</li> <li>Crush the digestive biscuits in a bag using a rolling pin. Melt the butter in a pan, add crushed biscuits and demerara sugar. Mix well and press firmly into the tin base. Let it set in a cool place.</li> <li>In a bowl, beat the softened butter, caster sugar, cream cheese, flour, lemon rind and juice, and egg yolks until smooth.</li> <li>Fold in the lightly whipped cream.</li> <li>In a separate bowl, whisk egg whites until stiff (but not dry) and fold gently into the cheese mixture.</li> <li>Pour the filling over the biscuit base and level the surface.</li> <li>Halve and deseed the dates. Gently press them into the top of the filling.</li> <li>Bake for <strong>1 to 1¼ hours</strong> until just set.</li> <li>Turn off the oven and let the cheesecake cool inside for another <strong>1 hour</strong>.</li> <li>Loosen edges with a knife, then remove the cake from the tin and place on a serving plate.</li> <li>Optional: Spread whipped cream on top and decorate with dates. Dust lightly with icing sugar if desired.</li> </ol> <hr> <p><a href="https://arshadhs.github.io/">Home</a> | <a href="https://arshadhs.github.io/docs/recipe/cake/"> Cake </a></p>