Dwarsrivier Valley Tourism

Vanilla Cheesecake with ginger, honey & pear from Anthonij Rupert Wine Farm

So often there is a delicious red wine left on the table after dinner, and we just proceed to have this with dessert too, often with disastrous effects! Treat yourself and your guests to a more heavenly match by serving this dessert with our Cape of Good Hope Van Lill & Visser Chenin blanc. This luscious wine with its origins in old vines provides the fruit intensity and complexity for a ‘grand finale’. It echoes the honey, pear and vanilla notes of the wine.

Total Time: 2h 30m
Prep: 1h
Cook: 1h 30 min
Yield: 4 servings
Level: intermediate

Pear Jelly:

  • 500ml of pear juice
  • 1/2 vanilla pod
  • 450g of castor sugar
  • 2 gelatin leaves

Honey sponge:

  • 1½ cups flour
  • ½ cup cornstarch
  • 4 eggs separated
  • 5ml vanilla essence
  • ¾ cup sugar
  • 100ml honey
  • salt

Ginger biscuit base:

  • 1pk Ginger biscuits
  • 125ml melted butter

Cheese cake layer:

  • 250ml cream cheese
  • 250ml mascarpone
  • ½ vanilla pod
  • 10ml lemon juice
  • 100g castor sugar

For the Jelly
Combine the pear juice, castor sugar and vanilla pod in a pot, bring to a boil. Once it comes to a boil set aside and add the gelatin leaves and whisk until dissolved. Pour the pear juice in a greaseproof lined pan and put in the fridge until set.

For the Sponge
Sift the flour, cornstarch and salt and set aside until needed. Whisk the egg yolks, vanilla and the sugar until light and pale in color. Whisk the egg whites in a clean & dry bowl until stiff peaks are reached. Fold in the egg whites to the pale egg yolk mixture until combined. Fold in the flour a bit at a time. Do not over mix it at this stage, so that you maintain a lightness in the end. Transfer the mixture into a creased cake pan and bake at 180°C for 15 minutes or until golden brown.

For the Biscuit Base
Use a rolling pin or food processor to make the base. If you do not have a food processor try lining some cling wrap on a table spreading the biscuits over it and covering it with another piece of cling rap. Use the rolling pin to crush the biscuits. Once the biscuits have been crushed, add the butter and work the mixture with a fork until well combined.

For the Cheese Cake
Mix the mascarpone, cream cheese, vanilla pod seeds, lemon juice and the sugar in a bowl until mixed. The mixture should be firm enough to pipe or shape.

1. Layer the biscuit mixture on the bottom of a greased mould. Pack the layer lightly to avoid a dense base. Transfer to a fridge and set for 20min.
2. Layer the cheese cake mixture on top of the biscuit layer using a piping bag; make sure there are no air bubbles.
3. Heat the honey on top of the stove until more pliable. Soak the sponge in the honey on both sides. Layer the sponge on top of the cheese cake layer. Transfer the layers to the fridge to firm up.
4. Use a cookie cutter that is dipped in hot water to cut out the size that is required from the already set pear jelly. Place the jelly layer very gently on top of the other three layers to avoid any cracks in the jelly. The finished mould has to set in the fridge for 30min.
Alternatively following the same assembly process, this dessert can also be made in a deep dish, and then cut into slices.

Enjoy it with Cape of Good Hope Van Lill & Visser Chenin Blanc 2012



The Dwarsrivier Valley

The Dwarsrivier Valley serves as a triumphant example of the way forward. Here we can experience a unique balance between pure historical Cape Culture and modern day lifestyles of wellness, gourmet foods and fine wines. The valley has what it takes to satisfy the humanitarian, the socialite, the nature lover, the historian, the adventurous spirit and certainly the connoisseur.


Maintenance & validity of all business operating permits, licences and registration certificates are the responsibility of the business owner. Dwarsrivier Valley Tourism takes no responsibility for the renewal of the required legal business operating documentation.


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Dwarsrivier Valley Tourism

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Main Road (R310)