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SOUTH AFRICAN CHEESECAKE
Description
I was hosting a friend’s baby shower and she asked me for a traditional South African cheesecake. I used my usual recipe but while I was making it, the party company came to deliver the tables.
The cream cheese filling was already whirring away in the stand mixer, so I left it beating a lot longer than I usually do. Around 20 minutes but the cheese cake was so light and airy.
Needless to say this happy accident resulted in the best cheesecake I have ever tasted and now I am sharing it with you.
Save a slice for me
xxx Chef MM
SOUTH AFRICAN CHEESECAKE
US (Imperial)
Print Ingredients
FOR THE BASE
11 oz of Tennis Biscuits (1 ½ packs) ****
1 stick/ 8TBS of butter melted
FOR THE FILLING
32 oz/ (4 packs) of Cream Cheese at room temperature
4 extra large eggs
1 ¼ cups of sugar
6 TBS flour
1 ½ cups of heavy cream – at room temperature
3 tspn- vanilla extract
Pinch of salt
FOR THE TOPPING
3 cups of assorted berries (strawberries, blueberries, raspberries and blackberries)
Instructions
Preheat the oven to 320F
FOR THE BASE
Crush biscuits finely in a food processor. Add the melted butter and whiz to combine.
Line a 10 inch springform tin with parchment paper and spay the tin with non stick baking spray.
Press and even layer of the mixture on the bottom and sides of the tin and bake for 10 minutes. . Remove from oven and cool.
FOR THE FILLING
Beat all the ingredients for the filling in a stand mixer on medium speed until smooth (15-20 minutes).
Preheat the oven to 265 F .
Pour the filling into the pre-baked crust. Bake for 1 hour and 15 minutes. Turn the oven off and allow the cheesecake to cool completely in the oven
FOR THE TOPPING
Scatter the top of the cheesecake with assorted fresh berries and serve
CHEF’S TIP
**** you can use Graham Crackers or Nilla Wafers if you cannot find Tennis Biscuits
SERVES 12
EU (Metric)
Print Ingredients
FOR THE BASE
300 g of Tennis Biscuits (1 ½ packs) ****
1 stick/ 8TBS of butter melted
FOR THE FILLING
900 g (4 packs) of Cream Cheese at room temperature
4 extra large eggs
1 ¼ cups of sugar
6 TBS flour
1 ½ cups of heavy cream – at room temperature
3 tspn- vanilla extract
Pinch of salt
FOR THE TOPPING
3 cups of assorted berries (strawberries, blueberries, raspberries and blackberries)
Instructions
Preheat the oven to 160 C
FOR THE BASE
Crush biscuits finely in a food processor. Add the melted butter and whiz to combine.
Line a 26cm springform tin with parchment paper and spay the tin with non stick baking spray.
Press and even layer of the mixture on the bottom and sides of the tin and bake for 10 minutes. . Remove from oven and cool.
FOR THE FILLING
Beat all the ingredients for the filling in a stand mixer on medium speed until smooth (15-20 minutes).
Preheat the oven to 130 C .
Pour the filling into the pre-baked crust. Bake for 1 hour and 15 minutes. Turn the oven off and allow the cheesecake to cool completely in the oven
FOR THE TOPPING
Scatter the top of the cheesecake with assorted fresh berries and serve
CHEF’S TIP
**** you can use Graham Crackers or Nilla Wafers if you cannot find Tennis Biscuits
SERVES 12
