March 30, 2026

Biltong & Sweet Chilli Cheesecake

Serves:

Cooking Time:

< 60 min

Ingredients:

Pretzel base:
200 g Pretzels
150 ml salted butter

Filling:
460 g LANCEWOOD® Medium Fat Sweet Chilli Cream Cheese (2 tubs), at room temperature
230 g LANCEWOOD® Medium Fat Plain Cream Cheese, at room temperature
3 large eggs
125 ml cream
15 ml corn flour
2.5 ml garlic powder
freshly ground black pepper to taste
60 ml peppadews, chopped
125 ml biltong powder, optional

For serving:
50 g biltong, sliced

Method

Pretzel base:

Preheat the oven to 225°C.
Grease a 20 cm springform pan and line with baking paper.
Add the pretzels to a food processor (or ziplock bag) and process until fine. Add the butter and mix through.
Press the mixture into the base and up the sides of the springform pan. Using the bottom of a glass, push down firmly.
Carefully wrap the pan with the prepared crust in foil to make it watertight. Place the pan in another bigger pan or into a deep baking tray. Fill with 2 cm boiling water. (This will prevent the cheesecake from cracking).
Refrigerate while making the filling.

Filling:

Place the cream and plain cream cheese in a large mixing bowl. Using a mixer, beat until smooth.
Beat in the eggs one at a time. Add the corn flour, garlic powder and seasoning and mix in.
Add the peppadews and biltong and mix through.
Pour the cream cheese mixture into the pretzel base and smooth evenly.
Bake at 225°C for at 10 minutes, then lower the temperature to 150°C and bake for a further 30 minutes. Cool in the oven, opening the door briefly to let out a bit of heat.
Once it has cooled completely, remove from the pan.
Serve slightly warmed topped with sliced biltong and salad. Enjoy!