Spatz Sperling’s Cheesecake
Celebrated for being contrary to the mainstream, wine pioneer Spatz Sperling was no ordinary man.
Nor was his favourite cheesecake. (How can one not adore a man who loved cheesecake AND wine)?
It was a request to the kitchen on his birthday in 2006 that gave life to this delicious recipe, now a firm favourite on Delheim Wine Estate farm menu.
Upon his one wish, for a delicious cheesecake, the chef realised that she only had mascarpone and no cream cheese in the fridge, yet the party had to go on! So she decided to use cottage cheese and mascarpone instead.
Bold thinker…Delheim’s Garden Restaurant has never looked back.
Iconoclast Spatz never missed a second helping. Good for him!
Cheers to challenging conventional beliefs and institutions!
Spatz Sperling’s Cheesecake
INGREDIENTS
130g Cake Flour
6 Eggs
512 g Mascarpone
512 g Cottage Cheese
300g castor sugar
1/2 packet Tennis Biscuits
150g butter
500 ml pouring cream
1/4 cup (60 ml) lemon juice
2 tsp (10 ml) vanilla essence
METHOD
Melt butter and crush the Tennis biscuits finely. Mix butter and crumbs and stir well to combine evenly.
Lightly Spray & Cook a spring-form cake tin, or lightly butter the base and sides of said cake tin. Press the crumb/butter base onto the base of the cake tin. (Back of a large spoon works well for this.)
Whisk the eggs and castor sugar together.
Mix mascarpone and cottage cheese until smooth.
Sift cake flour into the mascarpone and cottage cheese mixture. Whisk lightly until well combined. No lumps, please.
Stir in the the lemon juice and 2 teaspoons vanilla essence.
Add a cupful (250ml) cream and blend all together.
Bake at 170°C for 1hr and 30 minutes. Turn oven off, open oven door, and let the cake cool down. Top with your favourite syrup, warmed jam or dressing
Top with your favourite syrup, warmed jam or dressing and pair with a glass of chilled Delheim Spatzendreck.
Marriage made in heaven
Press release by Random Hat PR
