If you’ve ever wondered what a perfect 10 tastes like, this cheesecake is the answer.
.
Johannesburg, South Africa (22 October 2017) – Since being on My Kitchen Rules South Africa (#MKRSA), my love for food has been reignited… and so has my love for sharing it. There’s something special about creating a dish that makes people pause, smile and want to try it themselves.
So I thought I’d start sharing a few of my favourites, and what better way to kick things off than with the only 10 out of 10 dish from the show?
This one is straight from home: my mom’s baked cheesecake. Why did it call it that? Well, cause my mom LOVES cheesecake. And she totally approves this one.
It’s served with fresh fruit, a bright berry coulis and a crunchy macadamia nut crumble. It’s simple, comforting and easily one of the best things to come out of my kitchen. My only advice is to treat your ingredients kindly, bake it with love and enjoy every moment of making it.
Ingredients
Base:
-
250g digestive biscuits
-
150g butter
-
3 tbsp castor sugar
Filling:
-
225g castor sugar
-
2 tbsp cornflour
-
750g cream cheese
-
6 egg yolks
-
2 tsp vanilla extract
-
150ml cream
-
150ml sour cream
-
½ lemon zest
-
½ tsp salt
-
6 egg whites
Berry Sauce:
-
1 cup frozen berries
-
1 tbsp sugar
-
2 tsp water
-
Blueberries for serving
Macadamia Nut Crumble:
-
250g macadamia nuts, roughly crushed
-
1 cup sugar
-
1 cup liquid glucose
-
½ cup water
-
Pinch of salt
-
1 knob butter
-
5ml vanilla essence
Method
Base:
Blitz the biscuits into fine crumbs, mix in the melted butter and sugar, and press the mixture into a greased 24cm springform tin. Chill for at least 30 minutes.
Filling:
Combine the sugar and cornflour, then beat in the cream cheese, egg yolks and vanilla. Slowly add the cream and sour cream while mixing. Stir in the lemon zest.
In a separate bowl, whisk the egg whites with the salt until stiff peaks form. Fold gently into the cheese mixture.
Pour over the chilled base and bake at 170°C for 1 to 1½ hours, without opening the oven door, until the top turns golden.
Switch off the oven and leave the cheesecake inside for an extra hour. Cool completely before chilling in the fridge for a few hours.
Berry Sauce:
Warm the berries in a pot over low–medium heat. Add the sugar and let them soften. Mix the water and cornflour until smooth, then stir into the berries and cook until thickened.
If you want a fun extra element, freeze some of the berry sauce in a silicone mould for serving.
Macadamia Nut Crumble:
Line a baking tray with baking paper and lightly spray it.
Heat the sugar, liquid glucose, water and salt in a saucepan over medium heat. Brush down any sugar crystals on the sides with a wet pastry brush. Once it reaches 115°C, add the macadamia nuts. Keep cooking until it reaches 160°C, then add the butter and vanilla. Stir through and pour onto the tray to set.
To serve:
Add a slice of cheesecake to each plate with a spoonful of berry sauce, fresh blueberries, shards of the macadamia brittle and a touch of the frozen berry sauce.
View this post on Instagram
by 