Medjool Date Cheesecake

Instructions

Preparation

• 1)

  Prepare 3 pieces of the tin foil. Cut each piece 18 inches X 18 inches. This will be used to wrap the pan to prevent leakage in the water bath

Prepare the crust

• 1)

  With a food processor, pulse the graham crackers until crumb-like. Place into a large bowl and mix in the salt and soften butter. Mix until well incorporated

• 2)

  Preheat oven to 350 F (175 C)

• 3)

  Press the cracker crumbs into the bottom of a spring form pan until it forms an even layer

• 4)

  Bake the crust in the middle rack at 350F (175C) for 10 minutes. Remove from oven and let cool. While the crust is cooling prepare the filling.

• 5)

  Once the crust is cooled, coat the sides of the pan with butter

• 6)

  Triple wrap pan in heavy duty foil. Place the pan in the middle of the foil and gently fold up the sides around the pan. Make sure you do not puncture any holes into the foil while doing this step. Repeat this process 2 more times, until the pan has been triple wrapped.

Filling

• 1)

  Beat together the cream cheese, Greek yogurt, sour cream and salt until well incorporated

• 2)

  In a high speed blender, blend dates, milk and vanilla until smooth

• 3)

  Pour the date mixture into the cream cheese mixture. Mix until well incorporated.

• 4)

  Add the eggs one at a time, beating for one minute after each addition.

• 5)

  Add in the heavy cream, beat until well incorporated. Periodically scrape the sides and bottom of the bowl with a spatula so that all ingredients are thoroughly incorporated.

• 6)

  Add in lemon juice. Mix until well incorporated.

• 7)

  Prepare the water bath. Boil about 3 liters of water.

• 8)

  Lower your oven rack to the lowest level. Preheat the oven to 325F (160C).

• 9)

  Pour the filling over the graham cracker crust. Smooth the top with a spatula.

• 10)

  Place the roasting pan into the oven with the spring form pan in it. Slowly pour the hot water into the sides of the roasting pan. Careful not to splatter. Pour water until it reaches halfway up the sides of the spring form pan.

• 11)

  Bake at 325F (160F) for 1 1/2 hours

• 12)

  Turn off the oven and crack open the oven door 1-inch, to let cheesecake cool slowly, for 1 more hour

• 13)

  Chill for at least 4 hours in the fridge before serving. Cheesecake is best served after chilling overnight.