Baked cheesecake recipe by Dewaldt Heyns paired with Dewaldt Heyns Weathered Hands Cherrin Blanc wine.
Ingredients
1 x 200 g packet Tennis biscuits, finely crushed
125 ml melted butter
8 jumbo eggs
500 ml sugar
125 ml freshly squeezed lemon juice (keep rind for grating)
3 x 250 ml tubs low-fat smooth cottage cheese
3 x 250 ml tubs fat-free smooth cottage cheese
500 ml fresh cream
250 ml cake flour
zest of 1 lemon
Recipe
Preheat the oven to 180°C. Grease a loose-bottomed 23 cm cake pan with non-stick food spray. Mix the biscuit crumbs and melted butter and press onto the base of the cake pan.
Beat the eggs and sugar together until light and creamy, adding lemon juice while beating. Add all the cottage cheese, cream, and flour and whisk until well mixed. Mix in the lemon zest. Pour into prepared cake pan.
Bake at 180°C for 15 minutes, then lower the oven temperature to 160°C and bake for a further 1 ½ hours. The filling should be firm but slightly soft in the middle. Switch the oven off, but leave the cheesecake in the oven as it cools. Remove when cold and decorate to your heart's content.
Wine Pairing
Dewaldt Heyns Weathered Hands Cherrin Blanc
Wine Notes
'The peach and apricot flavours and slight acidity of the oak-fermented Chenin match the sweet/sour character of the cheesecake, without making the whole thing excessively rich.'
Cook’s Tip
'Go easy on the lemon juice, or you'll end up with a lemon cheesecake. We have a traditional old tree that gives fruit with that thick, wrinkly, dark yellow skin: less sour, easy to peel; the oumense used to eat them like oranges.'
'As a topping, I can recommend a seductive red berry syrup, a spoonful of hanepoot grape jam or some finely grated dark chocolate, like Lindt with 70% cocoa. But I like my cheesecake plain.'