Vanilla cinnamon cheesecake with date and nut base

Name: vanilla cinnamon cheesecake with date and nut base
Cook time: 25 min
Total time: 265 min
Yield: 12
Ingredients: 200 g fresh dates; 200 g unsalted cashew nuts; tl salt; 400 g fresh cream cheese (fresh cream cheese); 1 vanilla bean; 1 tl ground cinnamon; 100 g light brown caster sugar; 200 ml fresh cream; 1 tl cocoa powder

Pie with fresh dates, cashew nuts, MonChou, vanilla bean, cinnamon, caster sugar, whipped cream and cocoa powder.

Ingredients

Kitchen Stuff

1 spring form (∅ 24 cm)
1 baking paper
1 food processor

Directions

Line the bottom of the spring form with baking paper.
Pour the dates and put them in the bowl of the food processor with the cashew nuts and salt. Grind fine.
Spread the mixture evenly over the spring form and push with the convex side of a spoon. Put in the refrigerator until use.
Beat the cream cheese in a bowl with a mixer.
Halve the vanilla pod lengthwise and scrape out the marrow with the tip of a knife. Add the marrow to the cream cheese.
Add the cinnamon and the caster sugar to the cheese and beat until smooth.
In a different bowl, whisk the whipped cream. Mix the cream with a spatula carefully through the cream cheese.
Scoop the mixture into the spring form and smooth with a spatula or palette knife. Cover with cling film and leave to stiffen in the refrigerator for at least 4 hours.
Carefully cut the cake around from the spring form and remove the ring from the spring form.
Cut 4 strips of parchment paper of 3 cm wide. Lay them 3 cm apart on the cake.
Spread the cake with a thin layer of cocoa and carefully remove the strips of baking paper. This creates a nice stripe pattern.
Yummy! .