BACK TO COOKING

 

A Sweet and Savoury Cheesecake for your Next Braai

The braai is one of our oldest and dearest traditions and this sweet and savoury cheesecake is the perfect accompaniment.

18/09/2022

 

 

With spring in full force, it is time to dust off the braai and invite the mates around for a get together. Here is a great recipe for adding something different to the traditional braai fare, something that is both savoury and sweet and full of flavour that everyone will love. The salty pretzel base gives the cheesecake a flavour that is both salty and sweet that will tickle the taste buds.

 

 

Combining biltong and sweet chilli in a cheesecake with a pretzel crumb soaked in salted and melted butter. It is the perfect accompaniment for meat and salads and will elevate any braai into something special. This is a meal you can enjoy for lunch on its own or as a delicious addition to a traditional braai!

 

 

YOU WILL NEED:

For the pretzel base:

170 g Pretzels

125 g salted butter

 

For the filling:

460 g (2 tubs) LANCEWOOD® Medium Fat Sweet Chilli Cream Cheese, at room temperature

230 g LANCEWOOD® Medium Fat Plain Cream Cheese, at room temperature

2 large eggs or 3 medium eggs

60 ml cream

15 ml cake flour

2.5 ml garlic powder

peppadews, chopped

Seasoning to taste

 

 

HERE'S HOW:

 

For the pretzel base:

  1. Grease a 20 cm springform pan and line with baking paper.
  2. Add the pretzels to a food processor or ziplock bag and process until fine. Add the butter and mix through.
  3. Press the mixture into the base and up the sides of the springform pan. Using the bottom of a glass, push down firmly.
  4. Refrigerate while making the filling.

 

For the filling:

  1. Preheat the oven to 150°C.
  2. Place the sweet chilli and plain cream cheese in a large mixing bowl. Using a mixer, beat until smooth.
  3. Beat in the eggs one at a time. Add the cream, flour, garlic powder and pepper and beat until well combined.
  4. Add the peppadews and beat through.
  5. Pour the cream cheese mixture into the refrigerated pretzel base and spread evenly.
  6. Bake for 40 minutes. Remove and allow to cool to room temperature.
  7. Refrigerate for at least 4 hours or overnight.

 

To serve:

Top with thinly sliced biltong and serve with a crispy, fresh side salad.

 

 

Tips for the perfect cheesecake

With these tips from LANCEWOOD®, you can forget about flops and present a perfectly fluffed up cheesecake for your guests

 

Ingredients are best used at used temperature so plan ahead and take out LANCEWOOD dairy products at least two hours beforehand.

Add a tablespoon of cornflour to the mixture to stabilise the eggs and reduce the risk of cracking.

After mixing, tap the sides of the pan to remove any trapped air bubbles.

Don't forget to grease the sides of the cake pan to prevent the mixture from sticking.

A simple way to prevent cracks in a cheesecake is to bake the cheesecake in a water bath. As the name implies, a water bath is the perfect way to ensure that the temperature is regulated throughout the baking process and the moist air prevents drying out.

Keep your oven clean and protect from spills by placing the cheesecake on a baking sheet if not baking in a water bath. Simply wrap the baking pan in aluminium foil to keep it dry and then place in an oven pan filled one third with boiling water.

Another easy method is to place the cheesecake on a baking sheet and put in an oven pan with boiling water to bake in the oven on the bottom shelf.

Leave the baked cheesecake in the oven until it has completely cooled and immediately remove from the tin.

 

 

 

 

 

back to top