This recipe incorporates the key flavour elements from a café, with Earl Grey tea, chai and espresso.

Cheesecake ingredients

• 500g Super Wine biscuits 
• 60g caster sugar
• 125g Mainland Unsalted Butter, melted

Method

Place Super Wine biscuits in a tea towel or plastic bag and finely crush with a rolling pin. Mix in a large bowl with sugar and melted butter. Press onto the base of a lined spring form tin. Refrigerate to set.

Combine all ingredients and bring to the boil, remove from heat and cool to room temp.

Place in a tray and into the freezer until set (4–6 hours).

To serve, break up frozen granita mix by dragging a fork through it to make a chunky sorbet.

Velvety soft and smooth. Spread on bagels and crackers or use in cheesecakes and salads. Heat stable for baking and cooking.

Our Anchor Sour Cream formulation is heat and acid stable so it is less likely to split and has been tested by chefs.

Pre-heat oven to 160°C. 

Cheesecake filling

• 900g Anchor Cream Cheese, softened
• 250g white sugar
• 4 eggs
• 1 tsp vanilla paste
• 250g Anchor Sour Cream 

Method

Whip cream cheese & vanilla together until completely smooth. Add eggs one at a time to ensure they are properly incorporated. Add in sugar and whisk until well combined. Gently mix in sour cream until just combined.

Wrap the outside of the spring form tin in aluminium foil and place in a deeper tray, pour water into tray around tin until 3/4 up the tin.

Reduce oven to 150°C and bake for 1.5 hours. Turn off the oven and leave in the oven for another 1 hour. Leave in mould & refrigerate for 8 hours.

To brûlée, sprinkle an even layer of caster sugar on top of the cheesecake and blow torch until golden brown, ensuring not to blacken the sugar in any areas as this will make it very bitter.