LAYERED STICKY DATE CHEESECAKE

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Recipe's preparation

STICKY DATE CHEESECAKE BASE

Preheat oven to 200c. Lightly grease a 30cm round spring form cake tin or equivilent.

Place dates, boiling water, and baking soda into TM bowl and let stand for 5 minutes.
Then add the sugar and butter - lid and MC on and 15 sec @ speed 5.
Add flour and eggs - lid & MC on and 10sec @ sp 5.
Pour into prepared lined tin.

Bake 25-30mins @ 200 deg C, until firm in the middle .
Now allow this base to chill in pan until completely cold. (30mins or so)

CHEESECAKE TOPPING

In a small jug whisk gelatine briskly into water with a fork until dissolved. Cool slightly.

In TMX bowl add the cream cheese and mix 20sec @ sp 5 until smooth. Gradually add sugar beating until smooth.

Insert Butterfly.
Add cream and mix 1 min speed 4 , slowly adding gelatine mixture thru hole in lid. Add more time if needed till all combined and smooth.

Pour cream cheese mixture over chilled base. Chill for 3 hours or freeze at this point.
A few hours before serving (if from frozen) get out of freezer and place in fridge. Then 1/2 hour or so before serving get out onto bench to take away the chill from the dessert, but not entirely at room temp yet.

Take out of springform tin onto serving tray, platter, plate, etc.
Drizzle with prepared Butterscotch sauce and decorate with whipped cream. (using Thermomix piping bag to pipe flowers or such!) and toffee shards or flowers or whatever you like!!!

BUTTERSCOTCH SAUCE

In TMX bowl combine sugar, cream and butter. Speed 2, 95 deg, 10mins. Serve sticky date cheesecake drizzled with this sauce.
You can also make this ahead and freeze it in a sealed jar or such until ready for use. Just serve at room temp or only slightly warmed in Microwave.