Naartjie Cheesecake

Method

For the cheesecake base:

1. Butter the base and insides of a 20cm springform tin well and spray with non-stick cooking spray. Line the base of the tin with baking paper and spray with non-stick spray again. (Note: Make sure you use baking paper, don’t use wax paper.)
2. Place the broken ginger biscuits in a food processor and blitz until smooth, then add the melted butter and blitz again.
3. Tip the mixture into the base of the lined tin and press into the base firmly with your fingertips. Smooth the top with the back of a spoon. Refrigerate until needed.

For the cheesecake:

1. Place the gelatine leaves in a bowl and cover with cold water. Allow the leaves to soften for 15 min.
2. Meanwhile, place the cream cheese, naartjie juice, castor sugar, vanilla essence and salt in the bowl of an electric mixer and beat until smooth. Scrape down the sides of the bowl with a spatula during mixing to ensure everything gets incorporated.
3. Remove the softened gelatine leaves from the water and place them in a microwave-proof bowl.
4. Microwave for 15 seconds until the leaves have melted, then add to the cream cheese mixture and beat again until well combined.
5. Fold the whipped cream into the cream cheese mixture and pour the mixture into the tin to top the cookie base. Smooth the top of the cheesecake and place in the fridge to set for at least 4 hours. (Tip: prepare the Super M layer at this time, as it also needs to set.)

For the chocolate Super M layer:

1. Place the gelatine leaves in a bowl and cover with cold water. Allow to soften for 15 minutes.
2. Place the Super M in a small pot and bring to the boil. Take it off the heat and add the chocolate, vanilla essence and salt. Whisk until smooth.
3. Remove the gelatine leaves from the water and place them in the hot Super M mixture. Whisk the mixture until the gelatine has melted. Place in the fridge for about 1½ hour, until the mixture has set slightly.
4. Using an electric beater, whisk the set mixture until it’s thick.
5. Pour the mixture over the top of the cheesecake and refrigerate overnight.

To serve:

1. Carefully remove the cheesecake from the tin.
2. Place on a plate or cake stand.
3. Top with sliced naartjies and serve.

TIPS:

• If you don’t have a food processor, place the ginger biscuits in a plastic bag and crush them using a rolling pin.
• You can substitute the vanilla extract with vanilla essence.