1/2 stick (4 Tbsp) 50 g butter or margarine
3 tbsp golden syrup (substitute light corn syrup)
175 g rolled oats
1 egg yolk
3 tbsp golden syrup (substitute light corn syrup)
175 g rolled oats
1 egg yolk
for the filling
225 g full fat soft cheese
3 eggs, separated
4 tbsp thick honey
2 level tbsp plain flour (All purpose)
4 tbsp double or whipping cream
100 g stoned (seeded) dates, chopped
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
3 eggs, separated
4 tbsp thick honey
2 level tbsp plain flour (All purpose)
4 tbsp double or whipping cream
100 g stoned (seeded) dates, chopped
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
for the topping
3 tbsp thick honey
100 g stoned (seeded) dates, chopped
50 g walnuts, coarsely chopped
100 g stoned (seeded) dates, chopped
50 g walnuts, coarsely chopped
method
Preheat an oven to 160°C, 325°F, gas mark 3.
1. For the flapjack base, melt the butter or margarine and golden syrup in a saucepan. Stir in the rolled oats and egg yolk.
2. Press evenly over the bottom of a greased loose-bottomed 18 - 20 cm (7 - 8 inch) round cake tin. Chill while you make the filling.
3. Soften the cheese in a large mixing bowl. Beat in the egg yolks, honey, flour and cream. Fold in the chopped dates.
4. Whisk the egg whites until stiff, then whisk in the caster sugar. Fold lightly but thoroughly into the cheese mixture.
5. Spoon the mixture into the prepared tin and smooth the surface.
6. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
7. Turn off the oven, open the door and leave the cheesecake to cool in the oven for 1 hour.
8. For the topping, melt the honey in a saucepan over a gentle heat.
9. Stir in the dates and nuts, then spread evenly over the top of the cooled cheesecake.
10. Chill in the tin for 2-3 hours.
11. Ease the sides of the tin carefully away from the cheesecake and lift the cheesecake out on the tin base.
1. For the flapjack base, melt the butter or margarine and golden syrup in a saucepan. Stir in the rolled oats and egg yolk.
2. Press evenly over the bottom of a greased loose-bottomed 18 - 20 cm (7 - 8 inch) round cake tin. Chill while you make the filling.
3. Soften the cheese in a large mixing bowl. Beat in the egg yolks, honey, flour and cream. Fold in the chopped dates.
4. Whisk the egg whites until stiff, then whisk in the caster sugar. Fold lightly but thoroughly into the cheese mixture.
5. Spoon the mixture into the prepared tin and smooth the surface.
6. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
7. Turn off the oven, open the door and leave the cheesecake to cool in the oven for 1 hour.
8. For the topping, melt the honey in a saucepan over a gentle heat.
9. Stir in the dates and nuts, then spread evenly over the top of the cooled cheesecake.
10. Chill in the tin for 2-3 hours.
11. Ease the sides of the tin carefully away from the cheesecake and lift the cheesecake out on the tin base.
serving amount
serves 8
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