Following this season’s launch of Siba’s Table and the ooh’s and aah’s that came with watching the first show, we thought of sharing the Jazzed Up Cheesecake. This season fans of the show, Siba’s Table, submitted their recipes for Siba to give them her Sibalicious twist. You can imagine how excited Anelisa Vuyo Tabata was when she watched her idol present her cheesecake recipe. Anelisa was asked a few questions to give us an insight into who she is and her inspiration for the recipe. See below:
What are your favourite biscuits to use?
Bakers Biscuits, Nuttikrust because they a delicious with their honey and coconut flavour. Oreos are also a favourite because they are chocolatey, salty taste.
What makes this recipe important to you?
This recipe although having loved cooking for a long time was one of the 1st I’d written down and made a few times. I did this, so I could be consistent with my flavours because my family lives cheese cake but in moderation. Also, it was the 1st time I actually made an effort with plating. Now I think of plating as artwork!
Why did you send this in for Siba to cook?
I am in Banking and as much as I loved cooking I wasn’t sure how good I was. I have the passion, but it was just a confidence booster that I needed. Since the day I submitted the recipe I’ve gone on to cook more and even went as far as to create an Instagram page (logo even) for my food. Hopefully one day I can change careers but for now I’ll keep sharing my food while I save for culinary school!
Catch Siba’s Table every Thursday at 20:00 CAT on Food Network, DStv Premium and Compact, channel 175.
Try the recipe below and let us know hot it turns out. 🙂 👇
JAZZED UP CHEESECAKE
1 store bought baked lemon cheesecake
250g lime curd (see recipe below)
400 ml cream
4 T icing sugar, sifted
250g plain Greek or Bulgarian yoghurt
3 T lemon juice
375 g raspberries
A handful mint leaves
TO MAKE LIME CURD
4 lime peels with no pith
200 g castor sugar
120 g unsalted butter, cubed
2 large eggs
2 large egg yolks
125 ml fresh lime juice (about 9 limes)
1. Place the cake on a cake stand and dollop half the lime curd in the middle of the
cake. Spread out slightly, but not to the edges
2. Transfer the remaining curd into a piping bag.
3. In an electric mixer, whip the cream and sugar until soft peaks. Remove the bowl from
the stand and fold in the lemon juice followed by the yogurt.
4. Pile up the whipped cream and yogurt mix on top of the baked cheesecake and lime
curd using a spatula.
5. Use piping bag to neatly drizzle over the remaining lime curd
6. Top with raspberries and garnish with mint.
1. Carefully peel the skin without the pith of the limes using a sharp paring knife.
2. Place the lime peel and the sugar in a food processor and process until fine.
3. Tip into a small saucepan with the eggs, yolks and lime juice and whisk until combined
over medium heat. Now using a wooden spoon stir gently, scraping the sides of the
pan so the edges don’t overcook. This takes about 4 -5 minutes until it’s glossy and a
4. Remove from heat, strain to remove the zest and return to the pan. Add the butter a
few blocks at a time, stirring until smooth.
5. Transfer into a jar and cover the top with cling film to prevent a skin from forming.
6. Cool to room temp and chill for 1 hour in the fridge.
SERVES 10 – 12