a sweet date.

22 Mar

Other then snacking on alot of sweet dates, I needed to do something with the 3 pound bag of fresh, lovely Mejool Dates from when Travis’ parents visited a date farm a few weeks back….thanks Olive!

Thought I better make something with those sweet dates, so I made a simple, yet SCRUMPTIOUS cheesecake and used the dates for the crust.

And of course it’s gluten free!

For this crust, only 2 ingredients needed:

  1. 2 cups Almonds.
  2. 2 cups pitted Dates.

Lots of possibilities for this crust for different pies and cakes.

One can use 1 cup Walnuts and 1 cup Almonds…i just didn’t have walnuts on hand. Also, I halved the recipe as I only wanted to make a little cheesecake. Okay, back to the recipe.

  1. Process nuts until fine in food processor. Add dates and process until forms ball.

2.  Grease springform pan with butter and press into pan.

Voila! Crust is done. No need to bake.

Now for the cheesecake:

  • 2 pkg. cream cheese
  • 3/4 cup. granulated sugar
  • 3 eggs
  • 1 tbsp. lemon juice
  • 2 tsp vanilla
  • pinch salt
  • 3 cups sour cream
  1. In large bowl, beat cream cheese until soft. Gradually beat in sugar; beat until smooth and light (about 3 minutes).
  2. Using low speed, beat in eggs, 1 at a time. Blend in lemon juice, vanilla and salt, then sour cream.
  3. Pour over crust.
  4. Set springform pan in larger pan; pour enough hot water into larger pan to com 1 inch up side of springform pan.  Bake in center of 325 degree oven for 1 1/4 hour or until edge is set yet center is jiggly. Turn off oven and run knife around edge of cake. Let cool in oven for 1 hour.  Remove from water and transfer to rack; let cool completely.

* this can be refrigerated for up to 2 days or wrapped with foil and frozen for up to 2 weeks.

Fortunately everyone thought that this was SCRUMPTIOUS! Unfortunately that meant no next-day-leftovers for me!

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