Raspberry cheesecake
10 servings
Prep: 23 mins,
Cooking: 15 mins
A traditional Zulu dish, Isijingi, made with maize-meal and butternut is transformed into a sublime dessert that's a cross between a cheesecake, fridge tart and a pumpkin pie.
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Ingredients (19)
Cheesecake:
200 g | digestive biscuits — whole wheat |
45 ml | butter — salted, melted |
3 cup | butternut — chopped |
500 ml | milk — low-fat |
250 ml | water — boiled |
80 ml | maize meal — quick cooking |
80 ml | water — cold |
90 ml | brown sugar |
1 ml | salt |
2.5 ml | cinnamon — ground |
1 pinch | nutmeg — ground |
230 g | cream cheese — low-fat |
15 ml | Sheridans gelatine — powder |
45 ml | water — boiled |
RASPBERRY COMPOTE:
375 ml | raspberries — fresh, extra to garish |
250 ml | water — boiled |
45 ml | sugar |
30 ml | lemon juice — fresh |
lemon — zest only |
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