Try the Lucky Lancewood Cake-Off winner, Alberton’s Lizelle Solomon’s Summer Berry Swirl Cheesecake.
CRUST:
25 Oreo chocolate biscuits
80ml/80g salted butter
40g ground almonds
FILLING:
750g Lancewood full fat cream cheese (room temperature)
200ml Lancewood double cream plain yoghurt (room temperature)
185ml castor sugar
1 tsp pure vanilla extract
2 extra-large eggs
BERRY COULIS:
1/4 cup water
2 cups frozen summer berries
130ml castor sugar
DECORATION:
Baby figs and fresh blueberries (dusted with gold dust)
METHOD:
*Preheat oven to 180ºC and grease a 22cm spring form tart pan. (Add silicone mat on the bottom to make it easier to remove after baking and baking paper on top.)
*For the crust:
Grind the cookies, ground almonds and butter until smooth. Press the mixture firmly into the tart pan base and press down. Bake for 8 minutes at 180°C. Set aside and allow to cool down completely.
*For the berry coulis:
Bring frozen berries, sugar, and water to boil. Simmer until thick and set aside to cool down.
*For the filling:
Mix the cream cheese, yoghurt, sugar, eggs and vanilla in a food processor until smooth. Place the cheesecake mixture in baking pan and spoon berry coulis on top, in the middle of the mixture. Use a knife to make patterns.
*Bake for 15 minutes at 160°C, turn down to 140°C and bake a further 45 to 60 minutes. Allow to cool in the oven for 1 hour.
*Chill overnight in the fridge and decorate with mini figs and gold-dusted blueberries.
For more visit www.lancewoodcakeoff.co.za, on Facebook-Lancewood Cheese or on Twitter @LancewoodCheese
(*Source: DKC (De Kock Communications)
