Toffee Pudding Cheese Cake 🍰
For the Dates Cake Base/Layer
Sticky Toffee/Dates Pudding
1.Dates-280 gm(pitted)
Baking soda-1 tsp
Boiling water-250 ml
In a bowl put the pitted dates and sprinkle the baking soda.Add the boiling water and let this sit for 10-15 minutes covered with a lid.After 15 minutes just smash it with a fork/spoon.
2.Butter-80 gm (6 tbsps)
Brown/White
Sugar-1/4 cup (40 gm)
Eggs-2 large
All purpose flour-185 gm
Baking powder-1 1/2 tsp
Salt-a pinch
Cream together the butter and sugar till creamy.Add in the eggs and beat again till light and fluffy.Fold in the dates paste .Add the flour,baking powder and salt and fold in.
Pour the batter into a 10” cake tin /glass dish and bake it in a preheated oven at 180 C for 35-40 minutes or until a skewer inserted at the center comes out clean.Set this aside to cool down completely.
Notes:If you are making this cake for the toffee pudding cheesecake,replace the butter with oil fully or half of it so that the cake remains soft after refrigerating .
For the Butterscotch/Caramel Sauce
3.Sugar-1/2 cup
Butter-50 gm
Fresh/Whipping cream-1/2 cup
Vanilla essence-1 tsp
Salt-a pinch
Add the sugar and butter to a pan and let it turn to light golden color on medium heat.Remove this from fire and add in the room temperature whipping cream and stir in.Now bring this to boil.Add in the vanilla essence and a pinch of salt and stir in.Caramel/Butterscotch Sauce is ready.
Poke the lightly cooled cake all over with a skewer and pour the hot butterscotch sauce and serve.
Sticky Toffee/Dates Pudding is ready.
For the Dulce de Leche Cheesecake Layer
4.Creamcheese/homemade Paneer-175 gm
Dulce de Leche-1 tin (397 gm)
Gelatin-2 tbsps
Hot water-1/4 cup
Whipping cream-1 cup
Sugar powder-2-3 tbsps
Vanilla essence-1 tsp
To make the Dulce de Leche
Method-1
Take a condensed milk tin and remove the labels.Place this in a cooker and pour water till the tin is fully immersed.Close the pressure cooker and cook till you hear a whistle.Off the stove and let this cool down .Once cooled,remove the tin and let this come to room temperature before opening the lid.U can do this the day before.
Method-2
For a safer option pour the condensed milk in a deep oven safe bowl and cook it in microwave 15-20 minutes,stirring every 4-5 minutes and reducing the cooking power to medium low after the first 5 minutes.
Dissolve the gelatin by adding in the hot water and stirring in.Set this aside to cool.
Meanwhile pour the whipping cream to a steel bowl and add the sugar powder and stir in.Keep this along with the beater blades in the freezer for 15-20 minutes.
Beat the crumbled paneer in a mixie till creamy.Add in the Dulce de Leche and cooled dissolved gelatin mixture and grind again.Pour this into a bowl.
Remove the whipping cream from the freezer and add the vanilla essence and beat it till stiff.Add in the Dulce de Leche paneer mixture and fold in.Cheesecake mixture is ready.Pour this over the cooled cake and refrigerate for 4-6 hours or overnight.
For the Crunchy Caramel Biscuit Topping
5.Butter-3 tbsps
Cashews-1/2 cup(broken)
Granulated Sugar-4 tbsps
Arrowroot Biscuits-20
Crumble the biscuits with your hands and set aside.
Heat the butter and fry the cashews till it starts to change color.Add in the sugar and let it melt.Once it starts to brown lightly reduce the heat and stir.Add the biscuits crumbled and stir in and fry for a minute or two till it’s well coated with the caramel.Remove to a plate and allow it to cool completely before storing in an air tight container.
Once the pudding is set,slice it and place it in a bowl/plate and top it with the crunchy caramel biscuit topping and serve .Toffee Pudding Cheese Cake Is ready .🍰
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