Rooibos Basque Cheesecake
- Prep time:
- 300
- Temperature:
- 220°C
- Effort:
- Minimal
Ingredients
- 230 g cream cheese, softened
- 55 g sugar
- 1 large egg
- 110 ml fresh cream
- 3 tsp rooibos leaves
- 1 tsp vanilla paste
- 1 tbsp cake flour
- Pinch of salt
Method
- Preheat the oven to 220°C. Line a small cake tin with baking paper, allowing it to extend above the rim.
- Gently heat the cream and rooibos leaves in a small pot until steaming but not boiling. Remove from the heat and leave to infuse, then strain and allow to cool.
- Beat the softened cream cheese and sugar until smooth.
- Add the egg and vanilla paste, mixing until combined.
- Stir in the cooled rooibos cream, then sift in the flour and salt. Mix gently until smooth.
- Pour into the prepared tin. Bake for 18–25 minutes, or until deeply browned on top with a gentle wobble in the centre.
- Allow to cool in the tin, then refrigerate for at least 5 hours before slicing and serving.
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