Deconstructed Laager Rooibos Easter Cheesecake by Lebo and Tebo Ndala
Deconstructed Laager Rooibos Easter Cheesecake
“Easter in our home is a very special occasion, it reminds us of Sunday lunch and Christmas,” said Tebo. “The first thing we always bake during these times are scones which are served with tea every time a family member walks in. This is a childhood memory that we still carry until today. And nothing will complete a family Easter gathering like our deconstructed Laager Rooibos Easter Cheesecake.”
Laager Rooibos simple syrup:
2 cups water
6 teabags Laager Rooibos tea (plain Rooibos or flavoured Rooibos will both work well)
2 cups castor sugar
In a small pot, bring the water, sugar and teabags to a boil for a minute.
Reduce to a simmer until the liquids are reduced to half.
Remove the teabags. Leave syrup to cool.
Cheesecake ingredients:
200g tennis biscuits, crushed
80g melted butter
1 cup cream cheese
1 cup cream
1 Tbls lemon juice (optional)
1/4 cup Laager Rooibos tea syrup
Crushed meringue, garnish
Speckled eggs / Easter eggs as garnish
Method:
Mix the biscuits with the melted butter, spoon into the bottom of a glass and pack neatly.
In a bowl, mix the cream cheese with the rooibos syrup until nice and smooth.
In another bowl, beat the cream until stiff. Fold the cream into the cream cheese mixture.
Mix in the lemon juice (optional)
Spoon / pipe the creamy mixture into the glass onto the biscuit layer.
Top with crushed meringue. Garnish with Easter eggs.
