Let them have cake! Or in our case, Brûlée Cheesecake with a Rusk Crust. For this National Women’s Day, try a slice of this delicious cheesecake with a glass, or bottle, of our Leeuwenkuil Rosé.
Pair this decadent cheesecake with beautiful fresh figs.
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Serves 8 Prep time: 20 min Chilling time: 30 min Cooking time: 40-45 min Setting time: 1 hour |
CRUST
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Preheat the oven to 180°C. Line a 20 cm spring form cake tin with baking paper and grease with cooking spray.
1. CRUST Mix the crumbs, butter and salt and press spoon into the cake tin. Press firmly so a crust forms at the bottom. Chill for in the fridge for 30 min. 2. Bake the crust for 15 min, remove and set aside. Turn the oven down to 110°C. 3. FILLING Add the cream cheese to a large mixing bowl and whisk with an electric beater until smooth. Add the sour cream and beat until well mixed. 4. Add the eggs, egg yolk, vanilla, lemon zest, –juice and sugar and beat until well mixed. 5. Sift the flour over the filling and mix well. Spoon the filling into the crust and bake in the oven for 40-45 min or until just set – there should still be a wiggle in the centre of the cake. Turn the oven off and leave the cheesecake to set in the oven for an hour. 6. Remove and leave to cool. Carefully remove from the pan and put on a serving plate. Cool in the fridge until needed. 7. TO FINISH Generously sprinkle the castor sugar over the cooled cake. Brûlée with a blowtorch, leave to set for 5 min and decorate with the fresh figs. Slice into portions and serve immediately. |
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