INGREDIENTS

• 1 packet Tennis biscuits
• 100g butter, melted
• 500g full fat cream cheese – I prefer the boxed cream cheese
• 1 x 385g tin condensed milk
• Zest of a medium lemon
• 250g sour cream
• 3 whole eggs
• 1 egg yolk

METHOD

• Place biscuits in a Ziploc bag. Seal and smash with a rolling pin – that job is normally reserved for my daughter.  When crushed, add the melted butter and mix well
• In a greased, non-stick 23cm spring cake mould, pack the Tennis crust tightly on the bottom, making sure it’s evenly done, then refrigerate
• Mix the cream cheese and condensed milk with an electric mixer
• Add the zest, sour cream and the eggs, one by one, and mix for a further 2 minutes
• Add to cake mould, which must be covered in foil round the bottom and up the sides
•  Place in a warm water bath, with water half way up the side and bake at 160˚C for 45 to 60 minutes.  Check at 45 minutes. Do not open oven before 45 minutes (that will vary with different ovens)
• The cake is ready when the outer ring is a little puffed up, light brown, and the centre is still wobbly 
• Leave to cool in the oven with the door slightly open until it reaches room temperature (2 hours)

Serve with your choice of sides. My family and I enjoy fruit coulis, soft whipped cream, vanilla seed ice cream and strawberries

CHEF’S TIPS

• Leaving your cheesecake to cool gently in the open oven will prevent it from cracking
• To bake a great cheesecake you need to use the best quality ingredients. Do not bake at high temperatures and do not over bake

Chef Juan Neethling is the Executive Chef at Southern Sun Waterfront in Cape Town’s bustling foreshore. In 2018 he was awarded the Unilever Food Solutions Senior Chef of the year. From trainee chef at the Lord Charles Hotel in Somerset West to over 20 years working in various hotels, fine dining restaurants and wine farms, Juan combines his love for cooking at home with his 5-star expertise in creating easy and accessible recipes anyone can try.