Delicious date cheesecake

Prepare a date cheesecake, a version of the classic cheesecake with natural sweetness, deep flavor and caramel notes.

Ingredients · Servings 2

80 gr de galletas tipo digestive o integrales
40 gr mantequilla derretida
30 gr de dátiles sin hueso
200 gr de queso crema a temperatura ambiente
80 gr de dátiles sin hueso (remojados en agua tibia por 10 minutos)
50 ml de crema de leche
1 huevo
1 cdita de extracto de vainilla
1 pizca de sal
1 cda de miel o sirope de agave (opcional)

Method · 6 h

Tritura las galletas junto con los dátiles hasta obtener una mezcla húmeda. Incorpora la mantequilla derretida y mezcla bien.
Presiona la mezcla en la base de un molde pequeño (15-18 cm), formando una capa uniforme. Refrigera por 20 minutos.
Procesa los dátiles remojados hasta obtener una pasta suave.
En un bowl, mezcla el queso crema con la pasta de dátiles hasta integrar completamente.
Añade la crema de leche, el huevo, la vainilla y la sal. Mezcla sin batir en exceso.
Vierte la mezcla sobre la base fría.
Hornea a 170°C durante 35-40 minutos o hasta que el centro esté ligeramente firme.
Apaga el horno y deja reposar dentro con la puerta entreabierta durante 20 minutos.
Refrigera mínimo 4 horas antes de servir.
Decora con crema batida, frutos secos y dátiles picados.

This dessert has a silky texture, requires few ingredients, and is just enough to share between two people. If you want to serve it to more people, you can easily double the quantities.

How to make a date cheesecake

6 h
2 people
Easy
400 Kcal

For the base:

80g of digestive or wholemeal biscuits
40g melted butter
30g of pitted dates

For the filling:

200g of cream cheese at room temperature
80g of pitted dates (soaked in warm water for 10 minutes)
50 ml of heavy cream
1 egg
1 tsp vanilla extract
1 pinch of salt
1 tbsp of honey or agave syrup (optional)
Crush the cookies together with the dates until you get a moist mixture. Stir in the melted butter and mix well.
Press the mixture into the base of a small (15-18 cm) mold, forming an even layer. Refrigerate for 20 minutes.
Process the soaked dates until you get a smooth paste.
In a bowl, mix the cream cheese with the date paste until fully combined.
Add the cream, egg, vanilla, and salt. Mix without overmixing.
Pour the mixture onto the cold base.
Bake at 170°C for 35-40 minutes or until the center is slightly firm.
Turn off the oven and let it rest inside with the door ajar for 20 minutes.
Refrigerate for at least 4 hours before serving.
Decorate with whipped cream, nuts, and chopped dates.

Tips for making this date cheesecake without mistakes

Use medjool dates for a more intense flavor and creamy texture.
Soak the dates to avoid lumps in the mixture.
Do not beat the filling excessively to avoid cracking it.
Use good quality cream cheese for better consistency.
Add a pinch of cinnamon or cardamom for a more aromatic profile.
If you're looking for a no-bake version, substitute the egg with unflavored gelatin.
Use parchment paper in the mold to make unmolding easier.
Bake at a low temperature to prevent it from drying out.
Do not open the oven during cooking.
Allow to cool gradually to avoid cracking.
You can add a layer of melted dark chocolate for contrast.
For a lighter version, use Greek yogurt instead of some of the cream cheese.