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It certainly worked well for this project, even when dealing with small quantities.
Luckily I happened to have a 5in loose-bottomed cake tin, which worked perfectly for this adjustment.
The ingredients list below is for a full-sized cheesecake.
Be very careful when removing the bowl from the microwave and tip the nuts into a colander to drain.
you might cool them off faster by rinsing with cold water.
Tip the chopped nuts into a bowl, then use the blender again to chop the pitted dates.
Press down firmly to avoid it crumbling when you cut the finished cheesecake.
The cheesecake is frozen so it doesn’t have to set.
When you’re happy, pour the creamy mix onto the cake tin and spread evenly over the base.
Finally, pop the cheesecake in the freezer for at least four hours before serving.
Bon appetit, and happy Halloween!
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