Makes one 12 inch cheesecake
The classic cheesecake gets an upgrade with the addition of our sweet caramely dates and lime. The results are fantastic. Here we use Muscavado sugar, a dark sugar with pronounced molasses flavor. Feel free to substitute dark brown sugar.
Ingredients:
- Muscovado date syrup
- ½ cup Muscavado sugar (or dark brown sugar)
- ½ cup Chopped dates
- ½ cup Water
- Sour cream topping
- 16 oz sour cream
- 1 cup sugar
- Juice from 2 limes
- Base crust
- 1 box of graham crackers
- 2 sticks melted butter
- 1 lime zested
- Cheesecake filling
- 8 bricks cream cheese
- 1 ½ cups white sugar
- 4 T AP flour
- 6 whole eggs
- 1 cup date syrup
- 12” springform pan & heavy duty aluminum foil
Make the Date Syrup: In a medium saucepan bring water, muscovado sugar and dates to a boil, reduced to simmer. Cook for 5 minutes. Reserve for use.
Make sour cream topping: combine sour cream, sugar and lime juice. Stir until well combined. Chill until needed.
Make the crust: Preheat oven to 375 degrees. Spray 12” springform pan with non-stick spray. In a food processor, pulse graham crackers until course like sand. Pour in melted butter until combined. Fold in lime zest. Press graham cracker mixture into bottom of pan. Bake at 375 for 5-10 minutes, until slightly toasted.
Make the filling: In a 4 quart mixer add sugar and cream cheese. Mix until smooth. Slowly mix in eggs until incorporated, add flour and 1 cup date syrup reserving the rest for serving. Reduce oven heat to 350 degrees. Double line the outside of the springform with heavy duty aluminum foil, make sure it completely covers the bottom and walls of the pan to prevent water leakage. Pour cheesecake mixture in the center, make sure that it is evenly distributed. Leave about 1 inch of space between the top of the cheesecake and the rim of the springform pan. Place filled pan in a water bath with warm water halfway up the sides of the pan, no more. Bake for 90 minutes or until the top is light golden brown and has a firm consistency. Remove from oven. Pour sour cream mixture on top and bake for additional 5-10 minutes. Remove before bubbling and color. Allow cheesecake to cool for 4-6 hours (overnight is best). Spoon reserved date syrup over cheesecake and serve.
Recipe & photos by chef Caine Littrell