Sticky date cheesecake

Experience the best of both worlds with this divine dessert that will comfort your body and soul. The sweet, stick date pudding base is beautiful topped with a creamy cheesecake slice and a rich butterscotch sauce.

  • 30 mins cooking
  • Makes 16 Item
  • Print


Sticky date pudding
  • 1 1/4 cup dried pitted dates
  • 1 1/4 cup boiling water
  • 1 teaspoon bicarbonate of soda
  • 1/2 cup brown sugar
  • 40 gram butter
  • 2/3 cup self-raising flour
  • 2 eggs
  • 2 teaspoon gelatine
  • 2 tablespoon just boiled water
  • 2 250g packets cream cheese, chopped, at room temperature
  • 2 tablespoon caster sugar
  • 1 cup cream
Butterscotch sauce
  • 1/2 cup brown sugar
  • 1/3 cup thickened cream
  • 50 gram butter


Sticky date pudding
  • 1
    Preheat oven to 200°C (180°C fan-forced). Lightly grease and line a 19cm square cake pan.
  • 2
    Place dates, water and soda in a bowl. Stand 5 minutes. Add soaked dates to food processor with sugar and butter. Process until smooth. Add flour and eggs. Process until just combined. Pour into pan and smooth top.
  • 3
    Bake 15-20 minutes, until cooked when tested with skewer. Cool in pan. Chill 30 minutes.
  • 4
    In a small jug, whisk gelatine briskly into water with a fork, until dissolved. Cool slightly.
  • 5
    In a bowl, using an electric mixer, beat cream cheese until smooth. Gradually add sugar, beating until smooth. Add cream and continue beating until well combined. Beat in gelatine mixture.
  • 6
    Pour mixture evenly over sticky date pudding. Chill 3 hours or overnight, until firm. Cut into 16 squares.
Butterscotch sauce
  • 7
    Meanwhile, in a small pan, combine sugar, cream and butter. Stir over low heat until sugar dissolves. Bring to boil. Reduce heat. Simmer gently 5-10 minutes, until sauce thickens. Serve sticky date cheesecake drizzled with sauce.

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