ARABIC COFFEE AND DATE CHEESECAKE

1H 30 MIN
8 SERVINGS

Ingredients

Chocolate Crust:

250g sweet-meal biscuits

100g chocolate, melted

50g of Lurpak Butter Blocks

1 Cup Arabic Coffee

Cheesecake:

900g cream cheese

270g sugar (1 Cup)

1 Vanilla Bean

4 eggs

2/3 cup sour cream (160ml)

1/3 cup liquid cream (80ml)

Arabic coffee:

1/2 tablespoon Arabic coffee

1/2 cup water

A pinch of cardamom

Toffee sauce:

150g of Lurpak Butter Blocks

1 cup liquid cream

1½ cups brown sugar

Garnish:

Dates, Sea Salt

PREPARATION

1. Begin by making the crust, blend everything in a processor then press into an even layer on a spring form cake pan. Bake in an 175C oven for 10 minutes then remove and allow to cool. Lower oven temperature to 160C.

2. To make the coffee, simply boil the ground Arabic coffee with the water then simmer for 10 minutes. Sprinkle a bit of cardamom in a coffee pot then pour the coffee on top. Allow to cool before using.

3. Make the cheesecake by mixing the cream cheese with the sugar. Add the eggs and vanilla beans and mix, then follow with the liquid cream, sour cream, and coffee. Pour into the mold and wrap the spring form pan with aluminum on all sides.


4. Bake in the oven for 1 1/2 hours then allow to cool in the oven. Chill overnight.


5. To make the toffee sauce, simply boil everything in a pan for 5 minutes then allow to cool.


6. To serve the cheesecake, remove from the spring form pan, drizzle with caramel, add dates and sprinkle some sea salt.