Rooibos Easter cheesecake

This Easter enjoy the treats with a beloved South Africa tea, rooibos, a perfect addition to desserts to add extra flavour as well as the health benefits associated with rooibos.

Deconstructed Laager Rooibos Easter Cheesecake

Laager Rooibos simple syrup:

2 cups water
6 teabags Laager Rooibos tea (plain Rooibos or flavoured Rooibos will both work well)
2 cups castor sugar
In a small pot, bring the water, sugar and tea bags to a boil for a minute.
Reduce to a simmer until the liquids are reduced to half.
Remove the teabags. Leave the syrup to cool.

Cheesecake Ingredients:

200g tennis biscuits, crushed
80g melted butter
1 cup cream cheese
1 cup cream
1 Tbls lemon juice (optional)
1/4 cup Laager Rooibos tea syrup
Crushed meringue, garnish
Speckled eggs / Easter eggs as a garnish

ALSO READ: Hot cross bun bread butter pudding recipe

Method:

Mix the biscuits with the melted butter, spoon into the bottom of a glass and pack neatly.
In a bowl, mix the cream cheese with the rooibos syrup until nice and smooth.
In another bowl, beat the cream until stiff. Fold the cream into the cream cheese mixture.
Mix in the lemon juice (optional)
Spoon/pipe the creamy mixture into the glass onto the biscuit layer.
Top with crushed meringue. Garnish with Easter eggs.

“Chai flavours are also popular at Easter, with the likes of hot cross buns being a firm favourite at this time of year” noted Sessions. “Chai spices create a sense of warmth which is perfect for the cooler weather. This Rooibos Chai icing from Lebo and Tebo is the perfect addition to any sponge cake, carrot cake or cupcakes”.

Laager Rooibos Chai Icing

Laager Rooibos chai spice mix:
Nutmeg
Cloves
Cinnamon
Green cardamon
Laager Rooibos tea leaves
Star anise

Method:
Measure out the spices to the quantities you prefer or just equal parts of each. Cut open the tea bags and empty the Rooibos leaves into the spices. Discard the empty teabags. Mix/crush all the ingredients with a pestle and mortar until well blended.

Icing ingredients:
1 cup butter, softened
1 1/2 cups icing sugar
1 Tbls milk (optional)
1 Tbls chai spice mix

Method:
In a bowl, with a hand mixer, beat the butter until light and fluffy for about 5 minutes.
Sift in the icing sugar one scoop at a time. Beat until well blended and fluffy.
Add in the milk to loosen up the icing (optional).
Fold in the Laager Rooibos chai spice until well blended.
Using a star nozzle and piping bag, pipe icing onto a cupcake or cake.