Rooibos Baked Cheesecake with Berry Compote

Ingredients For The Crust

200g Marie biscuits (or crackers of choice)

8 Tbs unsalted butter, melted

Ingredients For The Cheesecake Filling

500g cream cheese, softened

2 Tbs plain Flour

1 tsp vanilla extract

1 & 1/2 cups castor sugar

Zest of 1 Lemon

3 large eggs

Ingredients For The Compote

2 Laager Cranberry and Wild Cherry Rooibos teabags (cut bags open and remove leaves)

1 cup Raspberries

1/4 cup castor sugar

Method

1. Preheat oven to 180 degrees Celsius
2. Prepare a round 20cm baking tin, lightly butter and lay with baking paper

For the biscuit base:

1. Blitz the biscuits until you get fine crumbs
2. Add butter and blitz until biscuits resemble wet sand
3. Press the mixture in the bottom of the pan and flatten

For the Filling:

1. In a mixing bowl, beat the cream cheese until it’s smooth
2. Add flour and mix in, then add vanilla, castor sugar and lemon zest
3. Beat until combined. Pour into prepared crust and bake for 55 minutes. The mixture should jiggle slightly when you shake the pan
4. Cool then set in the fridge for about 4 hours.

For the Compote:

1. In a saucepan, add the berries, loose tea leaves and sugar and simmer for a few minutes until the sugar has dissolved
2. Remove cheesecake from the pan and top with compote. Enjoy!