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  • Desserts & Baking

    No-Bake Isijingi Cheesecake With Raspberry Compote

    Pairs deliciously with Nederburg Winemaster’s Reserve Special Late Harvest

    9 February 2015
    Nederburg-cheesecake

    ‘Isijingi is a traditional dish from the Zulu culture. Sothos call it Setjetsa. It is prepared with a mixture of maize-meal and pumpkin and served on its own, as a side dish or as breakfast porridge,’ says Thuli Gogela, traditional food blogger

    Serves 10

    • 200g digestive whole-wheat biscuits
    • 45ml salted butter, melted
    • 3 cups butternut, chopped
    • 500ml low fat milk
    • 250ml boiling water
    • ⅓ cup quick cooking maize meal
    • 80ml cold water
    • 5 tbsp light brown sugar
    • 1ml salt
    • ½ tsp ground cinnamon
    • pinch of ground nutmeg
    • 230g tub of low fat cream cheese
    • 1 tbsp powdered gelatine
    • 45ml boiling water

    Raspberry Compote

    • 1½ cup fresh raspberries, plus extra for garnishing
    • 250ml boiling water
    • 3 tbsp sugar
    • 30ml fresh lemon juice
    • rind of ½ lemon, finely grated

    1 Using a food processor, crumble the biscuits until fine in texture, add the butter and mix until fully combined. Alternatively, put the biscuits into a sealable plastic bag and crush with a rolling pin until fine in texture. Transfer into a bowl and combine with the butter.
    2 Lightly grease a 21cm spring form pan and press the crumbs into the bottom of the pan. Keep the pan in the fridge until needed.
    3 Cook the butternut in the milk and water in a pot on a hot stove until soft. Tilt the lid of the saucepan to avoid spillage.
    4 Use a stick blender to purée the butternut while it is still in the pot. Make a paste with maize meal and boiling water. Remove the pot from the stove and whisk the paste with the puréed pumpkin.
    5 Lower the heat, and return the pot to the stove. Cover with the lid and cook for 2 minutes.
    6 Remove the pot from the stove, and whisk in the sugar, salt, spices and cream cheese.
    7 Dissolve the gelatine in boiling water until smooth. Add to the isijingi mixture in the pot and set aside.
    8 Pour the isijingi mixture onto the crust in the spring form pan, cover with clingwrap and refrigerate for 6 hours, preferably overnight.
    9 Release the side of the pan, gently remove the cheesecake and place on a serving plate. Slice into wedges.

    Raspberry Compote
    1 In a small saucepan, combine the raspberries, water, sugar, lemon juice and rind.
    2 Heat to boil on a hot stove and then reduce the heat to allow the mixture to simmer for about 5 minutes or until a syrup is formed.
    3 Remove from the heat and set aside to cool. Serve the cheesecake slices with raspberry compote and garnish with fresh raspberries.


    Text and image: Thuli Gogela and Nederburg Wines

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