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Buchu-Infused Honey Cheesecake
Buchu-Infused Honey Cheesecake – - Recipe

This cheesecake celebrates indigenous South African flavours through the delicate pairing of buchu and honey. The aromatic herb lends subtle herbal and citrus notes that complement the natural sweetness and richness of the dessert. Rooted in traditional ingredients yet presented in a refined form, the dish highlights how local botanicals can bring a distinctive sense of place to modern desserts.

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Ingredients

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Biscuit Base

  • Sweet plain biscuits (e.g. Tennis or Digestive) 200.0 g
  • Margarine, melted 80.0 g

Cheesecake Filling

Sugar Shards or Spun Sugar (optional)

  • Sugar, white 100.0 g
  • Water 20.0 ml
  • Buchu leaves, optional: few crushed, for aroma (used sparingly)

Meringue

  • Egg whites 200.0 ml
  • Castor sugar 400.0 g
  • Cornflour 5.0 g

Syrup (optional)

  • Water 237.0 ml
  • Sugar, granulated 200.0 g
  • Rooibos and Honeybush Tea 2.0 pc
Created By:
No Chef Image

Chef Kimrishka Govender

 @Chef_Kiim

This cheesecake celebrates indigenous South African flavours through the delicate pairing of buchu and honey. The aromatic herb lends subtle herbal and citrus notes that complement the natural sweetness and richness of the dessert. Rooted in traditional ingredients yet presented in a refined form, the dish highlights how local botanicals can bring a distinctive sense of place to modern desserts.

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Preparation

  1. Biscuit Base

    1. Crush the sweet biscuits into fine crumbs. Stir in the melted margarine until evenly coated. Press about 1–2 tablespoons of the crumb mixture into the base of each mould (silicone moulds or ring moulds). 
    2. Refrigerate to set while preparing the filling.

  2. Cheesecake Filling

    1. Pour the 900 ml cold milk into a jug or bowl. Add 2–3 fresh buchu leaves (lightly bruised) OR a tiny pinch of dried buchu. Allow to infuse for 5–10 min only in cold milk. 
    2. Taste the milk, it should be lightly minty, herbaceous and slightly fennel-like. If the flavour is correct, remove the buchu immediately. If too light, steep 2–3 more min, but avoid over-infusion. 
    3. Add Carte d’Or Cheesecake Mix to a mixing bowl and pour in the buchu-infused milk (buchu leaves removed). 
    4. Add 1½–2 tablespoons honey and whisk or beat at high speed for 2–3 min until thick, smooth, and creamy. 
    5. Spoon or pipe the cheesecake mixture evenly into the prepared moulds. 
    6. Smooth the tops with a spatula. Refrigerate for minimum 2–3 hours (or freeze 30 min for quick setting before service).

  3. Sugar Shards or Spun Sugar (optional)

    1. Thin citrus zest ribbons (naartjie or lemon). 
    2. Small buchu leaf (fresh) as garnish. 
    3. Light dust of edible gold for premium plating.

  4. Meringue

    1. Place egg whites in the bowl and whisk on a medium-high speed until they become thick, foamy, and form soft peaks. 
    2. With the mixer still running, slowly add the castor sugar, about one tablespoon at a time. This process should take at least 10 min. 
    3. Continue to whisk on high speed until the meringue is thick, brilliant white, and glossy. It should form stiff peaks that hold their shape when the whisk is lifted. 
    4. Gently fold in the cornflour with a spatula until it is just combined. The cornflour helps to stabilise the meringue’s structure. 
    5. Spoon or pipe the finished meringue evenly over the top of your fully chilled and set cheesecake. Use a kitchen blowtorch to toast the meringue until the peaks are lightly browned and caramelised. Serve immediately.

  5. Syrup (optional)

    1. Combine the water and sugar in a small saucepan over medium heat. Stir constantly until the sugar is completely dissolved and the liquid is clear (do not boil). 
    2. Remove the saucepan from the heat immediately. Add the Rooibos and Honeybush tea bags (or the loose leaf tea).  
    3. Allow the tea to steep for 5 to 10 min, tasting every few minutes to ensure the infusion is strong enough but not bitter. 
    4. Remove the tea bags or strain the syrup through a fine-mesh sieve if using loose leaves. Allow the syrup to cool completely before using.
Created By:
No Chef Image

Chef Kimrishka Govender

 @Chef_Kiim

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