A dessert that combines the smooth, honeyed flavors of South African rooibos tea with the rich creaminess of classic cheesecake. This recipe guides you through creating a stunning caramel rooibos cheesecake with a nutty biscuit base, a silky-smooth filling, and a beautiful caramel swirl. It’s a sophisticated twist on a beloved dessert, perfect for impressing guests or enjoying as a special treat. The unique flavour of the rooibos cake comes from infusing the filling with this celebrated herbal tea, creating a truly memorable experience.
Why rooibos belongs in dessert
Rooibos is a naturally caffeine-free herbal infusion made from the leaves of Aspalathus linearis, a shrub native to the Cederberg region of South Africa. Its flavour profile—softly sweet, with notes of honey and earth—pairs beautifully with desserts, especially creamy confections like cheesecake. When used as a brewed concentrate or rooibos extract, it enhances caramel tones and adds complexity without bitterness. In a caramel rooibos context, the tea amplifies toffee-like flavours, making the cheesecake taste more sophisticated and less sugary.
Rooibos Cake Ingredients:
For the biscuit crust:
- 1 pack tennis biscuits finely crushed
- 200 g Butter melted
For the rooibos caramel filling:
- 100g butter or margarine, melted
- 2 packets of sweet biscuits – crushed (can be a plain chocolate biscuit)
- 500g cream cheese
- 1 tin (385g) of caramel condensed milk
- 20ml (4 tsp) caramel essence
- 500ml (2 cups) fresh cream
- 30g caster sugar
- 15g powdered gelatin, dissolved in 50ml of warm, strong Rooibos Tea
For the topping:
- 250ml (1 cup) fresh cream, whipped
- 50g white chocolate, grated
- A pinch of cinnamon (optional)
How to prepare your Rooibos Cake:
1. Prepare the biscuit crust
Combine the finely crushed tennis biscuits with the melted butter in a bowl. Mix well to form a crumbly texture. Press this mixture evenly into the base of a greased tart pan or springform pan. Ensure the crust is firmly packed, then place it in the refrigerator to set while preparing the filling.
2. Make the rooibos caramel filling
Using an electric mixer, beat the cream cheese until smooth and creamy. Gradually add the caramel condensed milk, followed by the caramel essence, mixing until well incorporated.
Dissolve the powdered gelatin in the warm Rooibos tea, ensuring it is completely dissolved with no lumps. Allow the mixture to cool slightly before adding it to the filling mixture.
3. Fold in the cream
Whisk the fresh cream with the caster sugar until soft peaks form. Carefully fold the whipped cream into the caramel mixture, ensuring it remains light and airy.
4. Assemble the tart
Pour the Rooibos caramel filling over the biscuit crust, smoothing out the top with a spatula. Cover and chill in the refrigerator for at least 4 hours or until fully set.
5. Add the topping
Once the tart has set, spread the whipped cream over the top in an even layer. Sprinkle with grated white chocolate and a dash of cinnamon if desired, for an extra touch of elegance.
6. Serve and enjoy
Carefully remove the tart from the pan and slice into portions. Serve chilled and enjoy the delightful combination of creamy caramel and the subtle flavor of Rooibos.
Whether you’re a fan of herbal infusions or simply seeking a new dessert to master, this recipe offers a rewarding and delicious project. For an even more intense flavor, a drop of rooibos extract could be added to the caramel swirl, further enhancing its unique profile. Enjoy creating and sharing this exceptional treat.
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