The winning cheesecake in the 2016 Lancewood Cake-Off has been found!
The judges included Zola Nene, Tina Bester and Neill Anthony, who they made their final pick, naming Lizelle Solomon of Alberton who won the grand prize of an all-expenses-paid trip to New York City.
This is her recipe: SUMMER BERRY SWIRL CHEESECAKE
25 Oreo chocolate Biscuits
80ml/80g salted butter 40g Ground Almonds 60ml
FILLING 750g Lancewood Cream Cheese (room temp) 200ml Lancewood Double Cream Plain Yogurt (room temp) 185ml Castor Sugar 1tsp ml Pure Vanilla Extract (Woolworths)2 extra Large Egg
BERRY COULIS 1/4 Cup Water 2 cups Woolworths Frozen Summer Berries 130ml/130g Castor Sugar
DECORATION Baby Figs (Checkers) and Fresh Blueberries (dusted with Gold Dust) Instructions
METHOD Preheat oven to 180ºC-Spray and Cook 22 cm loose bottom tart pan. Add Silicone mat underneath bottom to make it easier to remove after baking and baking paper on top
Make Crust- In Food Processor grind Cookies, Ground Almonds, Butter until moistened-Press mixture firmly into tart pan-press down with glass and sides of pan-Bake for 08 min FOR 180' crunchier crust set aside to cool completely
First make-Berry Coulis- Bring Frozen Berries, Sugar, lemon juice, and Water to Boil -Simmer until thickens -Set aside and let cool
Make Filling & Bake- Place Cream Cheese, Yogurt, Sugar, Eggs, and Vanilla in Food Processor and mix until smooth- Place Tart pan on Baking Sheet-Fill with Cheesecake mixture-Drop Spoonful of Berry Coulis in middle of mixture take knife and make patterns
Bake 15min at 160C turn down to 140C and bake further 45-60min
Let Cool in oven for 1hour
Chill overnight in Fridge.
Decorate with Mini Figs and Gold dusted Blueberries