by chef Bertus Basson of Eike
Serves 10 as a canape
200g finely-grated Gruberg cheese
200g cake flour
30g melted butter
3 gelatine leaves
200g cream cheese
zest of 1 lemon
2T lemon juice
80g flaked, smoked hake
2 gelatine leaves
- Using a hand mixer cream the butter until light in colour, add the grated cheese and paddle till combined.
- Finally add the flour a third at a time until the dough forms.
- Wrap the dough in cling wrap and allow to rest for 2 hours.
- After the allowed resting period divide in half and roll each piece between two pieces of wax paper approximately 1cm thick. Rest in freezer for 30 minutes.
- Preheat oven to 175° Remove the pastry from the freezer, and remove one sheet of wax paper, bake at 175°C, fan setting low for 15 minutes, until golden brown.
- Remove from oven and allow to cool.
- Paddle the crust until it resembles breadcrumbs, add the melted butter and paddle until a light paste forms.
- Line a tin 10cm x 10cm x 5m with foil then cling wrap. Place the paste in the lined tin and spread as thin as possible roughly 5mm x 5mm.
- Place in fridge and allow to set.
- Bloom the gelatine leaves in cold water.
- Place the cream cheese, lemon zest and lemon juice into a bowl and cream until smooth.
- Add the flaked hake and paddle until evenly dispersed.
- Dissolve the gelatine in 2t hot water and add to the cream-cheese mixture. Paddle mixture for another 30 seconds.
- Pour mixture straight into the lined tin, tap the tin until smooth on top and allow to set further in fridge.
- Bloom the gelatine leaves.
- Heat water to dissolve the leaves in and dissolve gelatine in the water.
- Add the water to the Hanepoot and stir through gently.
- Pour the mixture over the cheesecake and allow to set further in the fridge – approximately 3 hours.
- Remove from tin using the cling wrap to support the cheesecake.