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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Blitz digestive biscuits with melted butter, add to your tin and press it tightly.
Blend extra thick cream, coffee and dates well, then add on top of the biscuit base in the tin.
Bake at 180C for 10 minutes until the date layer is set.
Blend extra thick cream, coffee, cream cheese and condensed milk, then pour over your cheesecake.
Bake again at 180C for another 10 minutes until the cheesecake layer is set.
Allow it to cool down completely, then refrigerate for at least 4 hours or overnight.
Decorate with caramel and pecans before serving.
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Press the biscuit base down tightly so it holds together when sliced.
Chill for at least 4 hours, or overnight, for the cleanest slices.
Can I use regular cream instead of extra thick cream?
Yes, but the texture may be slightly less rich and thick.
How long should I refrigerate the cheesecake?
Refrigerate for at least 4 hours or overnight for best results.
Can I substitute the pecans with another nut?
Yes, walnuts or almonds can be used as a substitute for pecans.
Is it necessary to bake the cheesecake twice?
Yes, baking twice helps set each layer properly.
Can I make this cheesecake in advance?
Yes, it can be made a day in advance and stored in the refrigerator.
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