Sticky Date Cheesecake Slice

Last weekend we were hosting my husband's colleagues for dinner and since all of them are originally from somewhere in the Middle East, I decided to make a dessert that had dates or figs in them.

I finally decided to make a Sticky Date Cheesecake. The cheese was silky and smooth. The original recipe called for butter snap biscuits but I used Graham Cracker crumbs as I didn't want a sweet base. You can digestive biscuits as an option too.

Ingredients
100g Graham Cracker (crumbbed)
80g butter, melted

375g Philadelphia cream cheese, softened
1/3 cup caster sugar
1 tsp vanilla essence
1 egg
2 tsp plain flour
125g fresh dates, chopped

Method

1. Combine the biscuit crumbs and butter in a bowl. Press mixture into the base of a greased and lines 9cm x 20cm load pan. You can use the back of spoon to even it out. I use my fist to even it out. Ensure it is tightly pressed. Chill in the refrigerator.
2. Beat the creme cheese, sugar, vanilla with an electric beater until mixture is smooth. Beat in the egg then stir through the flour and dates. Pour filling into the prepared base and bake in preheated oven at 160C / 320F for 25 minutes of until just set. Just set means it the mixture should not stick to your finger if you lightly touch it or it should be wobbly when you jiggle the pan! Cool i the oven with door ajar. Once cool, chill! I made it a day in advance but chilling for at least 3 hours before serving should be sufficient. 
3. Slice and serve. I added some sliced strawberries and caramel sauce on the side when serving that night.