Ingredients:

  • 7 oz (200 g) Digestive Biscuits (or Graham Crackers), finely crushed
  • 2 Tbsp (25 g) Light Brown Sugar
  • 1/2 tsp (2.5 ml) Ground Ginger
  • 7 Tbsp (100 g) Unsalted Butter, melted (for crust)
  • 6 oz (170 g) Pitted Medjool Dates, roughly chopped
  • 1 cup (240 ml) Boiling Water (or Black Tea)
  • 1 tsp (5 ml) Bicarbonate of Soda (Baking Soda)
  • 32 oz (900 g) Full Fat Cream Cheese, room temperature
  • 1 cup (200 g) Granulated Sugar
  • 1 Tbsp (15 ml) Cornstarch (Cornflour)
  • 1/2 cup (120 ml) Full Fat Sour Cream, room temperature
  • 1 tsp (5 ml) Vanilla Extract
  • 4 Large Eggs, room temperature
  • 1/2 tsp (2.5 ml) Ground Cinnamon
  • 4 Tbsp (55 g) Unsalted Butter (for sauce)
  • 1/2 cup (110 g) Dark Brown Sugar, packed firmly (for sauce)
  • 1/2 cup (120 ml) Double Cream (Heavy Cream) (for sauce)
  • 1 Tbsp (15 ml) Black Treacle (or Molasses) (optional)
  • Pinch of Sea Salt

Instructions:

  1. Preheat oven to 350°F (175°C). Wrap the outside base and sides of the 9-inch springform pan tightly with 2–3 layers of heavy-duty foil to waterproof it for the water bath.
  2. Make the Crust: Combine crushed biscuits, 2 Tbsp brown sugar, ginger, and melted butter. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the Dates: Place chopped dates and baking soda in a saucepan. Pour boiling water/tea over them. Simmer gently for 5 minutes until very soft. Mash or pulse briefly in a food processor to form a thick, chunky purée. Let cool completely.
  4. Create Filling Base: In a large bowl, beat the softened cream cheese until perfectly smooth, scraping down the sides often. Add granulated sugar and cornstarch; beat until incorporated.
  5. Add Wet Ingredients: Mix in the sour cream, vanilla, and ground cinnamon until just combined. Do not overmix.
  6. Temper the Eggs: Gently whisk in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stop mixing as soon as the last egg is blended to prevent incorporating too much air.
  7. Layer the Cheesecake: Spread approximately 1/3 cup (80 ml) of the date purée evenly over the cooled crust. Pour 2/3 of the cheesecake filling over the date layer.
  8. Swirl the Remaining Date Purée: Drop spoonfuls of the remaining date purée onto the surface of the filling. Use a skewer or knife to gently swirl the date purée into the top layer of the cheesecake mixture for a marbled effect.
  9. Set up the Bain-Marie: Place the foil-wrapped springform pan inside a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the side of the springform pan.
  10. Bake: Bake for 65–70 minutes. The edges should look set, but the centre 2-3 inches (5–7 cm) should still have a slight wobble (like jelly).
  11. Cool Gradually: Turn off the oven, prop the door open slightly, and leave the cheesecake inside the water bath for 1 hour. This slow cooling prevents thermal shock and cracking.
  12. Chill: Remove the cheesecake from the water bath and foil. Cool completely on a wire rack. Once at room temperature, transfer to the refrigerator and chill for a minimum of 8 hours, or preferably overnight, before releasing the springform sides.
  13. Make the Toffee Sauce: In a small saucepan, melt the 4 Tbsp butter over medium heat. Stir in the dark brown sugar, salt, and treacle (if using). Bring to a simmer, stirring until the sugar is dissolved.
  14. Finish the Sauce: Remove from the heat and whisk in the double cream. Serve the Sticky Toffee Sauce warm over the chilled cheesecake.