This cheesecake was an experiment, but one that I would happily remake. I was about to say the layers on their own are nothing that spectacular but together they make magic… but that’s not true. That caramel is MOORISH.
We tried it frozen and at something closer to room temp, and definitely like it frozen better! It is very sweet and a little bit salty. The cheesecake layer is thankfully a little plain to mix with the caramel topping. It’s just heaven. It’s one of the more labour intensive desserts I have but well worth it. And it freezes beautifully 🙂
*For those sweet tooths out there, you might want to taste the cream cheese layer and decide for yourself if you like it sweeter. I actually decided it was better with some tartness to it to mix with the caramel but that will be up to your tastebuds.
1 cup pecans
1 cup almonds
1 cup pitted medjool dates (12 dates)
1 T coconut oil
1 tsp vanilla extract
Process the nuts finely in a food processor. Add remaining ingredients and press into cheesecake tin to form a base.
2 x organic soy cream cheese (I used KIng Land)
1/2 cup rice malt syrup
1 tsp vanilla
Blend together and pour onto base. Bake at 180 degrees C for 20 minutes, then allow to cool and freeze.
(You can add 2 T of corn flour or tapioca flour to thicken it in the mix if you like a firmer cheesecake at room temperature)
15 medjool pitted dates, soaked (for at least 20 minutes in hot water)
1/4 cup almond spread
2 T coconut oil
pinch of salt
Process ingredients in food processor.
*If your cheesecake layer is frozen and firm, you can press the caramel topping down on top and smooth out. If it is still soft in the centre, (as mine was), roll the caramel layer out between two pieces of baking paper, using a rolling pin. The layer will then be smooth and sit evenly on the top of the cheesecake without damaging the layers.
Refrigerate or freeze (depending on how you like your cheesecake!) until ready to serve. The entire cheesecake can be made ahead of time and frozen until required. We really enjoyed this frozen!