RICH AND DECADENT
Cookbook author and caterer Fatima Sydow shares two recipes from her latest book that she will be preparing to mark the end of Ramadan
BAKED CHEESECAKE
SERVES 12
I remember the first time I tried my hand at a baked cheesecake many, many years ago. I must admit I was a bit nervous and, just my luck, my twin sister Gadija, who is a master baker, decided to pop in. The pressure was on. When she took her first bite, I instantly knew that she loved it. She looked up and said, ‘I want this recipe!’ My day was made.
Biscuit base
1 packet Tennis biscuits
125ml (½ cup) almonds, roasted 125ml (½ cup) walnuts, roasted 100g butter, melted
Filling
6 x 250g full-fat cream cheese, at room temperature
500ml (2 cups) sour cream, at room temperature
500ml (2 cups) caster sugar 45ml (3 tbsp) fresh lemon juice 15ml (1 tbsp) vanilla essence 60ml (¼ cup) cake flour
30ml (2 tbsp) cornflour
5 large eggs
To decorate
Fresh berries, optional
250ml (1 cup) sour cream, mixed with 30ml (2 tbsp) sugar and a dash of vanilla essence (optional)
1 For the biscuit base: in a food processor, blitz the biscuits into fine crumbs, then pour into a bowl. Next, blitz the nuts in the food processor until almost fine but with a few bigger pieces. Add the blitzed nuts and the melted butter to the biscuit crumbs and mix to combine. Spoon the biscuit-base mixture into a buttered 24cm springform tin and press down firmly onto the base and halfway up the sides of the tin.
2 Take two square sheets of foil and tightly wrap the sides and bottom of the tin. Put the tin in a deep roasting pan and refrigerate for 30 minutes.
3 For the filling: preheat the oven to 160°C. In a large bowl, whisk the cream cheese until light and fluffy. Add the rest of the ingredients, except the eggs, and beat well for about 2 to 3 minutes, or well combined.
4 In a separate bowl, beat the eggs until fluffy and add to the cream cheese mixture. Mix only until just combined. Pour the cream cheese mixture into the prepared tin and level the top with a spatula. Place the filled tin, in the deep roasting pan, into the preheated oven, leaving the oven door ajar. Carefully pour a standardsized kettle of boiling water (about 8 cups) into the roasting pan. Close the oven door and bake for 1 hour and 15 to 20 minutes.
5 Open the oven slightly and allow the cheesecake to cool for 1 hour in the oven. Take the roasting pan with the cheesecake out of the oven and carefully remove the springform tin from it. Remove the foil and allow the cake to cool in the tin for 2 hours. Lightly cover with foil and place in the fridge overnight.
6 Remove the cake from the tin. Top with fresh berries or a layer of sour cream mixture.
PRAWN CHAAT
SERVES 4
If you want a rich and decadent prawn dish, look no further. The creamy, tangy and mildly spicy sauce is filled with the flavours of the ocean. Serve the chaat on special occasions or as a starter when you have guests over for dinner – it is sure to impress!
40g butter
15ml (1 tbsp) olive oil
1 small onion, finely chopped
1 clove garlic, grated
5ml (1 tsp) ground cumin
10ml (2 tsp) paprika
5ml (1 tsp) turmeric
15ml (1 tbsp) seafood masala
15ml (1 tbsp) leaf masala
5ml (1 tsp) salt
15ml (1 tbsp) tomato paste
800g prawns, deveined
500ml (2 cups) fresh cream
Fresh coriander, chopped, for garnishing Fresh lemon juice, to serve
1 In a pan, heat the butter and olive oil on medium heat. Add the onion and garlic and cook for 2 to 3 minutes or until the onions are soft. Next, add all the spices, salt and tomato paste and cook for 3 to 5 minutes or until the spices separate from the oil.
2 Add the prawns and stir. Add the fresh cream and cook uncovered for 3 to 5 minutes. Remove from the heat and leave to rest for a few minutes to allow the sauce to thicken.
3 Sprinkle over the coriander and add a squeeze of lemon. Serve with roti or basmati rice.