Strawberry Cheesecake

Chef Chris Tustian has blown in to the Cradle of Humankind, and Roots restaurant is in for quite a ride. Try his Strawberry Cheesecake…

Serves 6

  • cheesecake43 leaves gelatine
  • 1 can condensed milk
  • 375g cream cheese
  • 125g whipped cream
  • 15 ml vanilla essence
  • 250 g strawberries


  1. Soak the gelatine leaves in cold water then in warm water to dissolve. In a bowl mix condensed milk, cream cheese, dissolved gelatine. Fold in the whipped cream. Add the vanilla essence.
  2. Cut the strawberries into thin slices. Line 6 small ramekins with baking paper and place the strawberries around the sides. Pour the cheese cake mixture into the ramekin. Place ramekins in the fridge to set for about 3 to 4 hours.
  3. Turn the ramekin upside down to remove the cheese cake. Garnish with ice cream and mint.

Wine Suggestion: De Krans Cape Pink

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