Prep Time: 40 minutes
Cook time: 8 minutes
Difficulty: moderate

200 g Tennis biscuits
90 g butter, melted

3 x Chai Rooibos teabags
1 C (250 ml) whipping cream
500 g full fat cream cheese
1 C (250 ml) icing sugar
1 Tbsp (15 ml) lemon juice
1 tsp (5 ml) vanilla essence

120 g sugar
45 g butter
185 ml tinned evaporated milk

Small handful toasted pecan or walnuts for serving (optional)
5 x 9x5 cm mini loose bottomed cake tins (or 1 x 18 cm springform/loose bottomed cake tin)


Preheat the oven to 180 ÂșC.
Place the biscuits into a ziplock bag and bash them with a rolling pin until they resemble coarse sand. Add the crushed biscuits and melted butter to a mixing bowl and mix well to combine. Spoon some of the mixture into the baking tins and use your fingers or a small glass to press it down to form an even base.
Add more mixture, then use your fingers to build the biscuit base up the sides of each tin. Repeat until you have lined all of your tins.
Bake the bases for 6-7 minutes to set. Allow the tins to cool completely.

Pour the cream into a small sauce pot then add the tea bags. Place it over low-medium heat and gently warm the cream until it is just about to boil, then remove it from the heat. Allow the cream to cool with the tea bags in it to infuse.
Transfer the cream and tea bags to a bowl then cover and allow to chill in the fridge for at least 2 hours. For a more intense flavour, leave the cream in the fridge overnight. Remove and discard the tea bags.
Add the cream cheese to the bowl of a stand mixer and mix briefly with the paddle attachment until smooth. Add the sugar, lemon and vanilla and mix again until combined.
Add the chilled tea-infused cream to a clean bowl and whisk until stiff peaks form. Gently fold the cream into the cream cheese mixture to combine. Pour the mixture evenly between the tins (or into one tine) and then use a pallet knife or the back of a spoon to smooth the surface. Place the cheesecakes into the fridge to set. At least a few hours is required, overnight is better.

Place a saucepan over medium heat. Add the sugar and leave as is and allow the sugar to melt. Swirl the pan or stir with a rubber spatula and allow the sugar to melt and caramelise. Keep an eye on it as it can burn quickly. Once the sugar has melted, add the butter in three parts, stirring in-between (it will bubble up).
Once incorporated, pour in the evaporated milk while you continue to swirl or stir. Mix until everything is combined and incorporated. Pour into a clean glass jar or a serving jug. Allow to cool completely before pouring over the cheesecakes.
De-mould the cheesecakes carefully when ready to serve. Top with a generous drizzle of caramel and top with toasted nuts.
Chai Rooibos Mini Fridge Cheesecakes paired with ALLURE SPARKLING WINE