Ingredients

Method

• 2 cups heavy cream
• 5 rooibos teabags
• 250 g castor sugar
• 75 g honey
• 1 kg good-quality cream cheese
• pinch of salt
• 5 large free-range eggs
• 30 g cake flour

Method

Ingredients

1. Preheat the oven to 220 °C. Grease and line a springform cake pan with baking paper, folding the paper around the edges.

2. Heat the cream in a saucepan. As it’s about to boil, take it off the heat and add the rooibos teabags. Steep for 8 minutes, then remove and discard the teabags.

3. In a large bowl or stand mixer, beat the castor sugar, honey and cream cheese for about 5 minutes until smooth. Mix in the salt and then add the eggs, one at a time, mixing well after each addition.

4. Whisk in the rooibos-infused cream.

5. Sift the flour into the mixture and gently fold it in.

6. Pour the batter into the prepared cake pan and bake for 25 minutes until the top is browned and looks almost burnt. Then reduce the temperature to 160 °C and bake for another 15 minutes. The centre will still be a little wobbly and might look slightly runny, but the cake is ready.

Find more cheesecake recipes here 

Extracted with permission from Freestyle Cooking with Chef Ollie (Penguin Random House South Africa)