If you don’t have much of a sweet tooth, but still long for something creamy and delicious, try this savoury, baked, blue-cheese cheesecake with dessert-wine jelly garnish topped with herbs. It works equally well as a cheese course to finish off a fine meal, or as a decadent treat on its own.
Cheese shortcrust pastry:
Hanepoot wine jelly
1 Preheat the oven to 180˚C. Grease and line a 24cm spring-form cake tin. Set it aside until needed.
2 For the pastry, cream the butter until light and fluffy, add the flour slowly until a paste forms, then add in the cheese. Mix until all the ingredients are well combined.
3 Transfer the dough to the prepared cake tin. Press down on the dough, using your finger
to form an even base.
4 Bake in a preheated oven for about 30 minutes, or until the pastry is golden. Allow the crust to cool.
5 Bloom the gelatin leaves in water, to cover, and soak for about five minutes. Squeeze out the water and microwave the soaked leaves on high for five seconds or until melted, but not boiling.
6 Stir all other ingredients for the filling together and mix well with the gelatin until the mixture is well combined and smooth. Transfer the mixture to the cooled crust and smooth
the top with a spatula. Place the cake in the fridge.
7 While the cheesecake is setting in the fridge, you can prepare the Hanepoot jelly. Bloom the gelatin leaves as described above, then stir in the wine and water and mix together. Pour the mixture over the chilled cheesecake filling and refrigerate for about one hour until the jelly has set.
8 Garnish with micro leaves, and serve.
Nomvuselelo Mncube is the cooking assistant for Food & Home Entertaining.
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