Preparation: 45 min.
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Ingredients for
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400 g philadelphia
400 g philadelphia
400 g philadelphia
400 g philadelphia
400 g philadelphia
400 g philadelphia
400 g philadelphia
400 g philadelphia
400 g philadelphia
400 g philadelphia
250 g cream, full
250 g cream, full
250 g cream, full
250 g cream, full
250 g cream, full
250 g cream, full
250 g cream, full
250 g room, vol
250 g cream, full
250 g cream, full
3 eggs
3 eggs
3 eggs
3 eggs
3 eggs
3 eggs
3 eggs
3 eggs
3 eggs
3 eggs
120 g medjoul dates
120 g medjoul dates
120 g medjoul dates
120 g medjoul dates
120 g medjoul dates
120 g medjoul dates
120 g medjoul dates
120 g medjoul dates
120 g medjoul dates
120 g medjoul dates
80 g cashew nut paste
80 g cashew nut paste
80 g cashew nut paste
80 g cashew nut paste
80 g cashew nut paste
80 g cashew nut paste
80 g cashew nut paste
80 g cashew nut paste
80 g cashew nut paste
80 g cashew nut paste
6 drops of vanilla extract
6 drops of vanilla extract
6 drops of vanilla extract
6 drops of vanilla extract
6 drops of vanilla extract
6 drops of vanilla extract
6 drops of vanilla extract
6 drops of vanilla extract
6 drops of vanilla extract
6 drops of vanilla extract
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About this recipe
One of my favorite cheesecakes - pure and subtle in flavor. The dates give the cake a wonderful caramel flavor.
You can read the full recipe on page 189 from Een pan
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