Indian Date & Almond Baked Cheesecake Recipe


Complete your evening feast with this easy and delicious cheesecake using one of the most popular chutneys in the range, Indian Date and Almond…Yum!


  • 250g sweet Biscuits
  • 125g melted Butter
  • 675g softened Cream Cheese
  • 150g Castor Sugar
  • 3 whole Eggs
  • 2 egg Yolks
  • 2 tbsp (optional) Rose Water
  • 1/2 cup Mudgeeraba Spices Indian Date & Almond Chutney


  1. Process sweet biscuits until fine.
  2. Add melted butter mix well and press into base and sides of 23cm wide by 5cm deep spring form pan and chill for 30 minutes.
  3. In a bowl, combine softened cream cheese, castor sugar, 3 whole eggs plus 2 egg yolks and rose water (optional) whipping until smooth and pour into chilled biscuit base.
  4. Add Mudgeeraba Spices Indian Date & Almond Chutney, swirl slightly with a knife.
  5. Bake in a preheated oven at 150c for 30 minutes until slightly wobbly.
  6. Turn off oven, leave cheesecake in oven until cold, serve with whipped cream.

Recipe also available in our FREE Ebook “Dinner Party – Winter Warm Up”