April 28, 2020


Stellenbosch restaurant

by chef Bertus Basson of Eike

Serves 10 as a canape


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


Gruberg-cheese crust

  1. Using a hand mixer cream the butter until light in colour, add the grated cheese and paddle till combined.
  2. Finally add the flour a third at a time until the dough forms.
  3. Wrap the dough in cling wrap and allow to rest for 2 hours.
  4. 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.
  5. 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.
  6. Remove from oven and allow to cool.
  7. Paddle the crust until it resembles breadcrumbs, add the melted butter and paddle until a light paste forms.
  8. 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.
  9. Place in fridge and allow to set.

Cheesecake filling

  1. Bloom the gelatine leaves in cold water.
  2. Place the cream cheese, lemon zest and lemon juice into a bowl and cream until smooth.
  3. Add the flaked hake and paddle until evenly dispersed.
  4. Dissolve the gelatine in 2t hot water and add to the cream-cheese mixture. Paddle mixture for another 30 seconds.
  5. Pour mixture straight into the lined tin, tap the tin until smooth on top and allow to set further in fridge.

Hanepoot jelly

  1. Bloom the gelatine leaves.
  2. Heat water to dissolve the leaves in and dissolve gelatine in the water.
  3. Add the water to the Hanepoot and stir through gently.
  4. Pour the mixture over the cheesecake and allow to set further in the fridge – approximately 3 hours.
  5. Remove from tin using the cling wrap to support the cheesecake.
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