Recipe

Date cheesecake roll

You will never want store-bought again after trying this delicious recipe for moist date rolls.

Oct 31, 2009 1:00pm
  • 35 mins cooking
  • Serves 12
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Ingredients

Butterscotch filling
  • 1/2 cup (110g) firmly packed brown sugar
  • 1/2 cup (80ml) cream
  • 50 gram butter, chopped
Date cheesecake roll
  • 2 tablespoon white sugar
  • 1 cup (140g) seeded dried dates
  • 3/4 cup (180ml) boiling water
  • 1 teaspoon bicarbonate of soda
  • 50 gram butter, chopped
  • 2/3 cup (165g) firmly packed brown sugar
  • 2 eggs
  • 3/4 cup (110g) self-raising flour
Filling
  • 1 teaspoon gelatine
  • 1 tablespoon water
  • 250 gram cream cheese, softened
  • 1/2 cup (125ml) cream
  • 2 tablespoon caster sugar

Method

Date cheesecake roll
  • 1
    Make butterscotch filling. Combine ingredients in small saucepan, stir over heat until smooth; simmer, uncovered, about 10 minutes or until mixture thickens. Cool.
  • 2
    Preheat oven to 180°C/160°C fan-forced. Grease 25cm x 30cm Swiss roll pan; line base with baking paper, extending paper 5cm over long sides. Place a piece of baking paper cut the same size as Swiss roll pan on bench; sprinkle evenly with white sugar.
  • 3
    Combine dates, the water and soda in bowl of food processor, cover with lid; stand 5 minutes. Add butter and brown sugar; process until almost smooth. Add eggs and flour; pulse until combined.
  • 4
    Pour mixture into pan; bake about 15 minutes. Turn cake onto sugared paper, peel baking paper away; cut away crisp edges from all sides of cake.
  • 5
    Gently roll cake loosely, with the paper, from a long side; hold for 30 seconds, then unroll. Cover flat cake with tea towel; cool.
  • 6
    Make filling by sprinkling gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.
  • 7
    Beat cheese, cream and sugar in small bowl with electric mixer until smooth. Stir in gelatine mixture.
  • 8
    Spread cake with filling; dollop with butterscotch filling. Roll cake, by lifting paper and using it as a guide to roll.
  • 9
    Wrap roll in baking paper, then foil; place on tray. Refrigerate overnight before cutting.

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