Page 16 - Interface December Issue 2025
P. 16
By Centurion Country Club Chef, Petrus.
PREP TIME: 120 MIN | MAKES 8 PORTIONS
Ingredients
For the cheesecake base For the cheesecake For the confit lemon
this makes 2 x 24cm base • 900g Cream cheese, at room temperature • 20ml White spirit vinegar
• 140g butter, softened • 500g Castor sugar • 30g Sugar
• 90g icing sugar • 45g Flour • 15g Lemon, thinly sliced
• 300g flour • 20ml Vanilla essence • 20g Strawberries, cut in half
• 1 egg • 5ml Lemon zest, from 1 lemon
• 10ml Fresh lemon juice, from 1 lemon
• 1g Salt
• 6 Large eggs
• 125g Sour cream
INTERFACEDigimag | DECEMBER 2025 | 14
