Ingredients:

  • 8 oz Ginger Biscuits (Ginger Snaps)
  • 1/2 cup Unsalted Butter, melted
  • 1 tbsp Maple Syrup (Grade A or B)
  • 1 cup Pitted Medjool Dates, tightly packed, chopped
  • 3/4 cup Boiling Water
  • 1 tsp Baking Soda (Bicarbonate of Soda)
  • 2 tbsp Unsalted Butter, room temp
  • 1/4 cup Dark Brown Sugar, packed
  • 1 Large Egg
  • 1/2 cup All-Purpose Flour (Plain Flour)
  • 1/2 tsp Vanilla Extract
  • 32 oz Full-Fat Cream Cheese, softened (4 blocks)
  • 1 1/4 cups Granulated Sugar
  • 2 tbsp Cornstarch (Cornflour)
  • 4 Large Eggs, room temp
  • 1 Egg Yolk, room temp
  • 1/4 cup Sour Cream, full-fat
  • 1 tsp Pure Vanilla Extract
  • 1 cup Granulated Sugar (for sauce)
  • 1/4 cup Water (for sauce)
  • 3/4 cup Heavy Cream (Double Cream), warm
  • 4 tbsp Unsalted Butter, cubed (for sauce)
  • 1/2 tsp Sea Salt flakes (Maldon preferred)

Instructions:

  1. Preheat oven to 175°C (350°F). Line the bottom of a 9-inch springform tin with parchment paper. Wrap the exterior of the tin tightly in two layers of heavy-duty foil to waterproof it for the water bath.
  2. Make the Base: Pulse the ginger biscuits in a food processor until finely crumbed. Add the melted butter and maple syrup; pulse until combined. Press the mixture firmly into the bottom of the prepared tin. Bake for 10 minutes. Set aside.
  3. For the Sticky Toffee Layer: In a small bowl, combine the chopped dates and baking soda. Pour the boiling water over the mixture and set aside for 5-10 minutes to soften.
  4. Cream the 2 tbsp butter and dark brown sugar until light and fluffy. Beat in the large egg and 1/2 tsp vanilla. Stir the date mixture (liquid and dates) into the butter mixture. Fold in the all-purpose flour until just mixed.
  5. Pour the sticky toffee batter evenly over the pre-baked biscuit base. Bake for 15 minutes. This creates a firm anchor for the cheesecake. Reduce oven temperature to 160°C (325°F).
  6. For the Cheesecake Filling: Using a paddle attachment (low speed), beat the room-temperature cream cheese until perfectly smooth and lump-free (about 2 minutes). Do not whip air into it.
  7. Gradually add the granulated sugar and cornstarch, mixing until just combined and smooth. Scrape down the bowl frequently. Beat in the sour cream and 1 tsp vanilla extract.
  8. Incorporate Eggs: Add the 4 eggs and 1 egg yolk one at a time, mixing on the lowest possible speed, stopping immediately after each addition is incorporated. Over-mixing the eggs causes cracks.
  9. Gently pour the cheesecake filling over the sticky toffee layer in the springform tin.
  10. Create the Water Bath: Place the foil-wrapped springform pan inside a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform tin.
  11. Bake at 160°C (325°F) for 60–75 minutes. The edges should be set, but the center (about a 2-inch circle) should still have a slight wobble.
  12. Cool Gradually: Turn the oven off, prop the door open slightly, and leave the cheesecake inside for 1 hour. Remove from the water bath, remove the foil, cool fully on a wire rack, then chill in the refrigerator for a minimum of 6 hours, or ideally, overnight.
  13. For the Salted Caramel Sauce: Combine 1 cup sugar and 1/4 cup water in a medium saucepan over medium heat. Stir until sugar dissolves, then stop stirring. Boil undisturbed until it turns a deep amber colour (8-10 minutes).
  14. Remove from heat. Slowly and very carefully whisk in the warm heavy cream (it will bubble vigorously). Stir until smooth. Whisk in the cubed butter and sea salt until emulsified and glossy. Let the sauce cool completely before serving.