Fancy taking your desserts to another level? Try our cheese cake !


Step 1: Blend the Cassava granola with ½ tea spoon mixed spice, ½ tea spoon of cinnamon till it becomes fine. Pour in a bowl add in the melted butter, mix thoroughly till the crumps are finely coated. Butter the base of you cake or flan pan, pour your mix into it. Create an even layer with a spoon, pressing it down to ensure that it is smooth. Set aside to rest.
Step 2: Place the mascarpone in a bowl, whisk until it becomes light add the sugar continue whisking till it’s completely mixed in. Make sure that there are no lumps at the bottom of the bowl.
Step 3: Add the Sour Cream & Crème Fresh, vanilla extract and the balance of the spices. Mix all together by whisking.
Sprinkle the flour, add in gently nice whisk gain, ensure it’s not lumpy. Add one egg at a time then whisk. Once this is completed add the lemon zest and juice. Whisk again till it is smooth.
Step 4: To ensure that no water doesn’t enter the cheese cake we suggest that you wrap foil from the base to the top edge of your tin. Once this is completed, pour your mix on top of your granola base. Place into a roasting tin.
Boil a kettle of full water, pour the water half way into the roasting tin, then place on the top shelve into the oven. Bake for 10 minutes at temperature 180C/ 350F / Gas 4, then turn the oven down at 140C/ 275F / GAS 1 for 40 -50 minutes.
Step 5: Strawberry Sauce
Wash strawberry and remove stems, cut large strawberries in half. Combine strawberries, sugar and vanilla in a sauce span. Cook over medium – high heat steering occasionally. The mixture will sizzle for a while but then juice will begin to form. Continue stirring, mash a few strawberries with a wooden spoon or heat proof spoon to help produce the syrup. Cook until sauce thickens until 15 minutes.
Let it cool down.
Cooling Process for the cheese cake
Allow the cheesecake to cool down 2-4 Hours at room temperature, place strawberry sauce on top the cheese cake, spread evenly. Sprinkle so granola for added flavour or design. Once this is completed place the cheesecake in the refrigerator for 12 –24 hours. It will then be ready to serve
6-8 Servings
Prep Time
25 mins
Cook Time
40-50 Mins


Cassava Granola 250 g
Cassava Flour: 3 table spoons
Mixed Spice: 1 table spoon
Cinnamon: ½ tea spoon
Nutmeg: ¼ tea spoon
Brown Sugar: 1 ¼ cup
Butter: 2 table spoons
Mascarpone cheese: 400g (room temperature)
Sour Cream: 1 cup
Cerame Fresh: 1 cup
Lemon Zest & juice: 1
Vanilla extract: 2 tea spoons
Eggs :6

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