April 28, 2020
SMOKED HAKE CHEESECAKE

by chef Bertus Basson of Eike
Serves 10 as a canape
INGREDIENTS
Gruberg-cheese crust
200g butter
200g finely-grated Gruberg cheese
200g cake flour
30g melted butter
Cheesecake filling
3 gelatine leaves
200g cream cheese
zest of 1 lemon
2T lemon juice
80g flaked, smoked hake
Hanepoot jelly
2 gelatine leaves
100ml Hanepoot
100ml water
METHOD
Gruberg-cheese crust
Cheesecake filling
Hanepoot jelly