recipe: Chef Peter Tempelhoff's Baked Cheesecake
Greenhouse restaurant’s executive chef shares his recipe for one of his childhood favourites.
There is a reason baked cheesecake is a firm favourite. The creamy texture, salty-sweet flavour combination, variety of toppings you can add... it's perfect in its simplicity. It also happens to be the chosen dessert of Peter Tempelhoff, executive chef at renowned Greenhouse restaurant in Constantia. As a young boy, he used to stare through the window of a local coffee shop and drool over their cheesecake. Now that he is a world-class chef, makes one of the most delectable baked cheesecake. Here is his recipe, which dates back to the '80s.
Prep time: 20 mins | Cook time: 70 mins | Serves: 8 - 12
- 900 g Philadelphia Cream Cheese (warmed)
- 330 g sugar
- 60 g cornflour
- 3 eggs
- 170 g double cream
- 250 g digestive biscuits
- 60 g butter (melted)
- 60 g chocolate (melted)
Preheat the oven to 170° C.
For the crust, crush the biscuits. Combine with the butter and chocolate, then press the mixture evenly into a lined springform tin. Add the warmed cream cheese to a mixer, followed by the sugar and cornflour. Mix well for 3 minutes, then add the eggs. Once the mixture is smooth, stop the machine and gently fold in the cream. Pour the mixture over the crust and bake in a water bath for 70 minutes or until just set and golden on top.