Some months ago I found a fabulous recipe for a rooibos cheesecake in a House & Leisure magazine and, as I’m want to do, I made it over and over again and then (for some peculiar reason that I can’t remember) I forgot all about it. Until this weekend, when I was once more overcome with a powerful urge to bake, and decided that the fabulous cheesecake would be just the thing. So I went to get the recipe. And that’s where the problem started. I litterally turned my house upside down, but could not (and still can’t) for the life of me, find the bloody magazine. I can find every other magazine printed since the invention of the wheel, but I cannot find that issue! To say I was annoyed would be putting it mildly. I was apoplectic…
Thankfully, however, what little sanity I have was restored while I was paging through Fig Jam and Foxtrot (see my review of this fabulous book here) and noticed a recipe for Lemon Cheesecake that was simillar to my – admitedly rather rusty – memory of the elusive rooibos cheesecake. What follows then is my bastardised rooibos cheesecake recipe, born from the fertile loins of my wonky memory, an AWOL House & Leisure magazine, and Fig Jam and Foxtrot. Which is a rather bizarre pedigree, I admit; however, despite that, the results were fabulous! So if you can bring yourself to trust me, I really recommend that you try this recipe – it’s gorgeous, even if I do say so myself 
INGREDIENTS
| 1 packet digestive biscuits |
| 60ml butter |
| 2 large free-range or organic eggs |
| 100g castor sugar |
| 1/2 tsp vanilla extract |
| 1 rooibos tea bag |
| 2 Tbsp cornflour |
| 2 250g tubs of cream cheese |
| 150ml thick cream |
METHOD
| 1. | Blitz the digestive biscuits in a food processor (or crush with a pestle and mortar if you’re feeling aggressive) until they are reduced to uniform crumbs. |
| 2. | Melt the butter and mix into the biscuit crumbs. |
| 3. | Place the biscuit mixture into a greased 23cm spring-form cake tin, pressing down firmly to ensure that it makes an even base. |
| 4. | Bake at 160°C for 10 minutes and then cool. |
| 5. | Empty the contents of the tea bag into a cup and pour 3 teaspoons of boiling water onto the leaves. Leave them draw while you start making the rest of the filling. |
| 6. | Whisk the eggs and sugar until pale and light, then add the vanilla, rooibos, cornflour, cheese and cream. |
| 7. | Whisk well until everything is smooth and uniformly combined then pour onto the crust. |
| 8. | Bake at 180°C for 20 minutes, then switch off the heat but don’t open the door. Leave in the oven for 15 minutes more before removing it. Be warned, it will still be a bit wobbly – don’t worry, it’s supposed to be. |
| 9. | Refrigerate until firm enough to slice. |
Annamarie on September 30, 2009
Sounds absolutely wonderful!!!! Love your tips like “Be warned, it will still be a bit wobbly – don’t worry, it’s supposed to be.” these are he type of things I soooo need to hear!!! As far as I can remember this is the first time in absolute ages you make me feel like I want to cook!!!
Kanga on September 30, 2009
Thanks Annamarie – that is the nicest compliment anyone could ever pay me with regards to this blog. That’s exactly what I hoped it would do – inspire
Nico du Plessis on September 30, 2009
This sounds pretty good. I’m going to print the recipe and stick it on the fridge, hopefully someone in the house will catch the hint
Kanga on September 30, 2009
Thanks Nico – tell them it’s easy as pie (or cake, har-har) to make and is REALLY worth it. Hope they do get the hint and that you all enjoy it
5 cool links « Jenty’s Ramblings on October 2, 2009
[...] blog called Figs and Vetkoek… so go and support her! She’s even posted a recipe for Rooibos Cheesecake that she sort of made [...]
Janet on October 5, 2009
Hmm! Now that sounds good. Nice one! Going to give it a try!