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Caramel and RB Cheesecake

Caramel & Rooibos Cheesecake Jaco Slabber

From "a Touch of Rooibos" by Rooibos Ltd. 

  • 100 g (110 ml) butter or margarine, melted
  • 2 packets (200 g each) Nutty Crunch biscuits, crushed
  • 500 g cream cheese
  • 1 tin (385 g) caramel condensed milk
  • 250 ml Rooibos Syrup
  • 20 ml caramel essence
  • 500 ml fresh cream
  • 30 ml castor sugar
  • 25 ml powdered gelatin, dissolved in 50 ml warm, strong Rooibos

Method

To make the biscuit crust, mix the crushed biscuits with the melted butter or margarine. Press the mixture into the base of a greased pie dish or loose-bottomed cake tin (23 cm diameter).

In a bowl, mix the cream cheese, condensed milk, Rooibos syrup and caramel essence together. Whip the cream and castor sugar to the soft peak stage. Add the gelatin to the cream cheese mixture and fold in the cream. Stir until well mixed.

Pour the mixture into the crust. Refrigerate for approximately 5 hours.

Garnish with fresh strawberries and chocolate curls.

Serves 8 to 12

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