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Clover Bliss and Spekboom Cheesecake

Spekboom cheesecake

Clover Bliss and Spekboom Cheesecake
Recipe by Tumi Mogoai 

Serves: 8-10
Prep time: 20-30 min

Ingredients 
For the base
2 packs digestive biscuits 
⅔ cup unsalted butter, melted

Cheesecake
1¼ cups cold whipping cream
 3½ tubs full-fat cream cheese, softened to room temperature
½ cup labneh/sour cream
½ cup Clover Bliss plain
1/2 cup caster sugar + 3 tbsp
2 tbsp icing sugar
1/4 cup buttermilk
2 teaspoons lemon juice
1 teaspoon pure vanilla extract
1 cup spekboom, pureed
2 tbsp agar agar
1 cup water

Method
Crush your digestive biscuits to form fine crumbs and pour in the melted butter. Create a base and border in your pie dish using the crumbs and set in the fridge to firm up. In a bowl whip the cream with the icing sugar to get stiff peaks. Set in the fridge once whipped.
In a separate bowl, cream the cream cheese, ½ cup castor sugar, Bliss plain, labneh or sour cream and vanilla extract together. Once fully mixed add in the buttermilk and lemon juice and stir one more time. Gently fold the whipped cream and Bliss mixture together, making sure not to deflate your cream. Remove the pie dish from the fridge and pour in your Bliss mixture. Chill in the fridge for at least 4 hours. After the 4 hours make the Spekboom jelly by placing the water, agar agar and 3 tbsp castor sugar into a pot. Allow to heat up to a boil then remove from the heat and stir in the spekboom puree. Pour the warm mixture over the cheesecake before putting the cheesecake back in the fridge to chill for another 4 hours.

Serve and enjoy once fully set.


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