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Date and Raisin Cheesecake Recipe Low Carb



Servings: 22



1 tbsp margarine

1 cup self-raising flour

1/4 cup rolled oats

1/2 tsp ground ginger

4-5 tbsp water



1 kg ricotta cheese

4 eggs, lightly beaten

300 ml evaporated skim milk

1/2 cup raisins, chopped

1 tbsp lemon peel, grated

2 tbsp sugar



1 cup dates, pitted and chopped

1/2 cup unsweetened orange juice


Nutrition Facts


Calories 131

Fat Low

Carbohydrate 10g

Fiber Good

Cooking Methods


  1. In bowl, rub margarine into flour until crumbly. Mix in oats, ginger and enough of the water to make a stiff, dry dough.
  2. Roll out dough to a circle, 1 cm thick. Carefully press into based of a greased 25cm spring-form tin. Set aside.


  1. Beat together cheese and eggs. Gradually beat in evaporated milk until smooth.
  2. Stir in raisins, lemon peel and sweetener. Pour mixture over prepared base.
  3. Bake at 200 degree Celsius for 15 minutes. Reduce oven to 190 degrees Celsius. Continue baking for 1 1/4 - 1 1/2 hours or until knife inserted in centre comes out clean. Cool on wire rack.


  1. In small saucepan, simmer dates in orange juice until reduced to soft, pasty consistency. Cool.
  2. Spread evenly over cooled cheesecake. Chill until served.


Fun Facts / Cooking Tips

For cheesecake lovers, this healthy version with high fiber and low in fat should be your smart choice.

Cooking Tips: Topping can be stored separately and spooned onto cheesecake at serving time if desired.




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