Ingredients
For Date Sponge
112.5 gms dates
198.75 ml water
3 gms baking soda
37.5 gms of regular unsalted butter
100 gms sugar
1 large egg
5 gms vanilla
100 gms flour
3 gms baking powder
3 gms ginger powder
3 gms cinnamon powder
Cream cheese mousse
750 gms cream cheese
592 gms condensed milk
450 gms whipping cream
3.5 tbsp gelatin powder
6 tbsp boiling hot water
For the sauce
250 gms brown sugar
125 gms whipping cream
125 gms butter
For the garnish
250 gms baklava pastry (store bought)
120 gms melted butter
40 gms walnuts
240 gms dates
20 gms rosebuds
Method
For the date Sponge
1. Remove the seeds from the dates and boil with water in a large saucepan over low heat until it becomes a thick paste. Then add baking soda and set aside.
2. Beat butter and sugar until blended for 5 minutes, then add egg and mix.
3. Sift flour, vanilla, baking powder, ginger powder, and cinnamon powder.
4. Add the dry ingredients, alternatively with the date paste mixture to the butter mixture. Fold lightly and spread in a rectangle baking pan. Bake at 160˚C for 12 to 15 min until it's done.
For the cheese mousse
1. Place the gelatin powder in a bowl and add the boiling water to dissolve the gelatin. Keep aside.
2. Beat cream cheese and condensed milk in a mixing bowl with the pedal. Add the warm gelatin.
3. Whip the whipping cream and fold with the cheese mixture.
4. Spread on the cooled date sponge cake. Chill in the fridge for 2 hours.
Sauce
1. Put all ingredients in a saucepan on medium-high heat until it bubbles.
2. Remove from heat and keep aside.
Baklava sheets
1. Cut the baklava into squares and arrange it in a baking tray.
2. Brush with melted butter on top. Bake at 160 degrees for 10 mins or until golden brown color.
To assemble
1. Cut the cheesecake slices into 8 cm by 4 cm rectangular slices.
2. Place the baklava squares sheets on top of each slice.
3. Drizzle with sauce and garnish with walnuts, dates, and rosebuds.
Recipe courtesy: Butter Restaurant, Dubai
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