Tuesday, March 7, 2017

Milktart Cheesecake

This tasty cheesecake with a South African twist is based on a recipe from ‘Huisgenoot Wenresepte' 1987 by Annette Human.

Milktart Cheesecake
Makes one medium cake

For the base
200 g biscuits (Tennis or Digestive)
4 Tbls butter, melted
¼ cup sugar

For the filling
250 g plain cream cheese (room temperature)
150 ml castor sugar
25 ml cake flour
4 extra large eggs
500 ml full cream milk
Juice of half a lemon
5 ml vanilla extract
Cinnamon powder

For the base
Pre-heat the oven to 180°C.
Crush biscuits in a food processor.
Add melted butter and sugar to the biscuits and process until mixed well.
Press the mixture on the bottom and half way up the sides of a 26cm spring-form tin.
Bake for 15 minutes until set.
Remove from oven and allow to cool before filling.

For the filling
Pre-heat the oven to 180°C.
Whisk the cream cheese till soft and fluffy.
Gradually add the sugar and flour to the mixture while whisking.
Add the eggs one by one and whisk well after each addition.
Gradually add the milk, lemon juice and extract to the mixture while whisking.
Pour the mixture into the prepared base and sprinkle with cinnamon.
Bake for 50 – 60 minutes until the filling has set and a test toothpick comes out clean.
Allow the cake to cool at room temperature in the cake tin.
Refrigerate the cake overnight (still in the pan).
Remove spring-form and serve cool or at room temperature with preserved ginger, figs or orange curls.

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