Tant Sannie's creamy cheesecake

A delicious, melt-in-the-mouth cheesecake is an unmissable addition to any baker's arsenal. We're not talking the shortcut fridge tart version, no – it has to be the real baked McCoy. This treat we all know and love is believed to have originated in ancient Greece. Historians believe that cheesecake was served to the athletes during the first Olympic Games held in 776 B.C. The Romans spread cheesecake from Greece to across Europe, and today it is a teatime institution all over the world. We gave this classic dessert an extra creamy and indulgent makeover with the addition of South Africa's ultimate heritage liqueur, Tant Sannie se Melktert. Its delectable condensed milk and cinnamon notes absolutely sing with the heady biscuit and cheese flavours of this dish.

Ingredients

200 g Tennis biscuits

60 g melted butter

400 g cream cheese

200 g sour cream

4 large eggs

150 g caster sugar

1 teaspoon vanilla extract

4 tablespoons Tant Sannie se Melktert liqueur

METHOD

Preheat oven to 180°C. Crumb the biscuits in a food processor until fine. Melt the butter and stir through the biscuit crumb with a knife until it resembles wet sand. Into the base of a well greased 20cm springform cake tin, first use the back of a teaspoon to spread out and level the crumbs, then press until tightly packed and chill in the fridge for 10 mins to harden the base.

Meanwhile, using an electric mixer, slowly whisk the cream cheese, sour cream and caster sugar until well mixed. Next add one egg at a time until smooth, followed by the vanilla extract and Tant Sannie se Melktert liqueur.

Pour the mixture over the chilled biscuit base and bake in the preheated oven for 35-40 minutes. After 35 minutes, the cheesecake might still have a slight wobble in the centre, but turn the oven off while leaving the cheesecake to cool inside the oven for 1 hour (do not open the door during this time).

Leave cheesecake to cool completely before serving. Top with seasonal berries or caramelised pecan nuts if preferred.

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As Tant Sannie would say, “Life just got Lip Lek Lekker ” with the first-ever release of Tant Sannie se recipe / resepte book.

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