Rooibos Basque-style Cheesecake

We’re suckers for a good cheesecake and even more so for one that has a caramelised top, no crust and chok full of local tea flavours.

If you haven’t been to South Africa yet, make sure you get over here and have some Rooibos tea sometime! If you can’t get your hands on Rooibos for this recipe you can always leave out the tea or substitute it for Earl Grey.


Makes 1 x 15cm diameter cake | serves 8


  • 450g cream cheese (room temp.)
  • 100g Natura Golden Caster Sugar
  • 3 eggs
  • 250ml cream
  • 2 Rooibos tea bags
  • 1 tsp salt
  • 1 tsp vanilla essence
  • 20g cake flour


Place a rack in middle of oven and preheat the oven to 200°C.

Grease a 15cm diameter cake tin, then line the bottom and sides with baking paper, making sure the paper comes at least 2cm above top of cake tin on all sides. Place the cake tin on a rimmed baking sheet.

Add the cream and tea bags to a small saucepan. Heat until it just begins to boil then turn off the heat. Leave to steep for 30 minutes. Remove tea bags, squeezing out cream back into the saucepan.

Beat cream cheese and sugar together in a bowl with a rubber spatula until very smooth and the sugar has dissolved, about 2-4 minutes. Scrape down sides of bowl about half way.

Add eggs one at a time, incorporating each egg completely before adding the next. Scrape down sides of bowl.

Add cream, salt, and vanilla and whisk until combined.

Sift the flour evenly over cream cheese mixture and fold in until just mixed through. Scrape down sides of bowl and mix until the batter is very smooth, homogenous, and silky.

Pour your batter into the prepared cake tin and bake the cheesecake until a lovely golden brown colour on top and still jiggly in the center, 45-50 minutes.

Let cool slightly before you unmold – the centre will sink as it cools down. Let it cool completely and carefully peel away the baking paper from the sides. Serve at room temperature with fresh fruit.

STORAGE INSTRUCTIONS | Can be made a day ahead of time, be sure to let it cool completely before you cover and place it in the fridge to store. Let the cheesecake sit for several hours at room temperature to before serving.