Salted Date Caramel Cheesecake

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The comments were: “Best dessert ever” and “Oh my gosh” so I had to keep it.

Crust:

1 1/2.  Cup graham crackers

80g   Butter

1/2   tsp salt

Sprinkle of cinnamon

1/3.  Cup coconut palm sugar

Blend well in food processor and press into springform pan. Bake 375c for 17min. Prepare date layer

Date Layer:

2   Cups dates

1/2   Cup water

scratch of salt

Blend well in food processor. Place crust in freezer shortly then spread date mixture on crust. If you made extra you now have the very useful “Date Paste”  Next, Caramel Sauce.

Caramel Sauce:

2Tbs Water

1/2 Cup Raw coconut palm sugar

1/2 Cup coconut milk

tsp Vanilla extract

Bring water and sugar to a boil stirring constantly. Add the rest of the ingredients and cook on a low boil for 10 or more minutes until the sauce thickens and turns dark. Set aside to cool and prepare cheesecake.

Cheesecake:

900g (two packages) Cream cheese

80g   Honey

1tsp    Vanilla powder

1tsp Vanilla extract

300ml Whipping cream

Whip all ingredients in a mixer. Then, slowly add whipping cream on low speed;) keep going till peaks form. Spread mixture over date paste layer. when cooled spiral on the caramel and swirl the back of a fork in the top to mix it up, or just leave it as a side sauce. Place in fridge to cool and Harden overnight.

it’s worth the effort if you are craving a cool salted cloud of caramel and cookie crunch!

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