Cheesecake is a wonderful dessert and tea time tart to enjoy. Lemon Cheesecake with berries and rum coulis are a popular dessert choice here at Kilima Game Lodge. And it is easy to make.

Ingredients

Serves: 6

• 200g digestive biscuits
• 60g butter
• 1 lemon
• 300g medium fat cream cheese
• 75g caster sugar
• 150ml double cream
• Zest of 1 Lemon
• Berry and Rum Coulis
• 500g Raspberries or strawberries
• 1 tot white Rum
• 1/2 Cup Castor Sugar
• 50ml Water

Method

Prep: 30min › Cook:10min › Extra time: 2hr chilling › Ready in: 2hr40min

Put the biscuits into a food bag, crush into crumbs with a rolling pin.

Put the butter in a pan and melt it over a low temperature on the hob. Remove the pan from the heat. Add the biscuit crumbs to the melted butter and stir with a wooden spoon until completely mixed.

Tip the mixture into a 20cm springform cake tin. Use the bottom of a glass to flatten, and chill in the fridge for around 20 minutes.

Wash the lemon and grate the zest into a bowl. Cut the lemon in half and squeeze out the juice.

Place the cream cheese and sugar into a mixing bowl; beat until mixed together, and then whisk in the double cream. Pour in the lemon juice and zest, whisk until creamy.

Make sure the biscuit base is properly chilled then remove from the fridge. Pour the cream cheese mixture on top of the biscuit base, and spread it out evenly.

Let the Cheesecake set in the fridge for a few hours.

While the cheese cake is chilling out in the fridge use this time to prepare the berry coulis.

Place the berries, sugar and water in a saucepan and allow to simmer until sugar is dissolved and berries are cooked. – about 5 minutes.

Remove from heat, cool for a few seconds, add the rum and blend in a food processor or with a stick blender.

Unclip and remove cake tin and now it is ready to eat.

Garnish plates with the berry coulis or drizzle it over the cheesecake top it all off with mint or some lemon zest and ENJOY.