Filter Products

Cultivar
Cabernet Franc
Cabernet Sauvignon
Chardonnay
Chenin Blanc
Cinsaut
Colombard
Litchi
Merlot
Methode Cap Classique
Mourvedre
Olive Oil
Pinot Grigio
Pinot Noir
Pinotage
Port
Red Blend
Sangiovese
Sauvignon Blanc
Semillon
Shiraz
Syrah
White Blend
Pairing
Beef
Dessert
Fish
Lamb
Pork
Poultry
Veal
Vegetarian
Venison
Type
Fortified & Spirits
Red
Rosé
Sparkling
White
Vanilla pod and lemon baked cheesecake with oat and honey crust

Vanilla Pod and Lemon Baked Cheesecake with Oat and Honey Crust

Vanilla pod and lemon baked cheesecake with oat and honey crust
Vanilla Pod and Lemon Baked Cheesecake with Oat and Honey Crust

Enjoy it with

Cape Of Good Hope

Altima Sauvignon blanc

2016

Order now
  • -1-Cape Of Good Hope-/1- -2-Altima Sauvignon blanc-/2- -3-2016-/3-  -link-99-/link-
  • Vanilla pod and lemon baked cheesecake with oat and honey crust

In the Vineyard


For the base:

  • 200g digestive biscuits
  • 150g butter, melted
  • 100g toasted oats
  • 50 ml honey
  • Pinch of salt


For the cheesecake:

  • 900g cream cheese
  • 225g castor sugar
  • 5 eggs
  • 4 egg yolks
  • 1 vanilla pod, scraped
  • 10ml lemon zest


For the topping:

  • 200ml sour cream
  • 2 tbs castor sugar
Ingredients
Close
Method

Preheat oven to 180˚C

  • Process the biscuits until they reach the consistency of breadcrumbs, then, add the oats, melted butter, honey and salt. Pulse once to mix.
  • Use your hands or the back of a spoon to line the bottom of a 26cm springform tin (loose bottom tin) with the biscuit mix.
  • Place the tin onto an oven tray and place into the oven for 10 minutes to toast the crust. Remove from the oven and allow to cool.
  • Beat the cream cheese gently until smooth, adding the sugar. Beat in the eggs and egg yolks, and then finally add the vanilla and lemon juice.
  • Bring the kettle to the boil.
  • Line the outside of the cake tin with foil so that it covers the bottom and sides of the baking tin in one large piece. Put into a roasting pan this will protect the cheesecake from the water and from cooking too quickly.

  • Pour the cream cheese filling onto the biscuit base, and then pour the hot water into the roasting pan around the cheesecake (known as a bain-marie).
  • The water should come halfway up the sides of the tin, do not overfill.
  • Place into the oven and bake for about 50 minutes (cooking times will vary depending on your oven). It should feel set on the surface and not sink in.
  • Remove from the oven.
  • Whisk the sour cream and castor sugar and pour over the cheesecake, then put back into the oven for 10 minutes.
  • Remove from the oven, gently remove the tin from the pan and foil and allow to cool on a rack.
  • Allow to cool for at least 4 hours before removing the tin. The best is to cool overnight.
  • Place onto your cake stand and garnish with seasonal fruit. We used fresh figs, blueberries, pecan nut praline, pomegranate and edible flowers from our gardens.
Read more
Close
0

Wine Cart Wine Cart

Close Cart

Checkout

Item Description

Quantity

No products

Shipping R 0
Tax R 0

Total R 0

Prices are tax included

Continue Shopping

Checkout