For the crust
- 250 g (8 ¾ oz) rusk
- 125 g (4 ½ oz) butter
- 1 egg
- ¼ teaspoon salt
- ½ teaspoon garlic powder
For the filling
- 300 g (11 oz) cream cheese
- 3 eggs
- 30 g (1 oz) sun dried tomatoes, chopped
- 150 g (5 oz) grated Gouda cheese
- 1 tablespoon La Chinata smoked pepper flakes
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 200 g roasted red peppers from jar, well drained
- fresh basil leaves for decoration ( optional)
Preheat oven to 180 C (350 F). Bottom and sides of 20 cm springform pan line with baking paper. Place the rusk in a food processor and pulse until finely ground. Add the garlic powder, salt, butter and egg and pulse until combined.
Firmly press the mixture into bottom and up sides of prepared pan. Bake until crust is dry and set, about 10 minutes. Remove from the oven and set aside.
To prepare the filling, mix the eggs with cream cheese in a bowl. Add the grated Gouda, chopped sun-dried tomato, thyme, smoked pepper flakes, salt and black pepper and mix to combine.
Pour the filling into crust and bake in preheated oven for 50-60 minutes or until the cheesecake is just set in the center.
Remove the cheesecake from the oven. Let it cool completely then place in a fridge overnight to set.
Just before serving, cut the roasted red peppers into thin strips. Roll the strips and top the cheesecake with the pepper rolls. Decorate with fresh basil leaves and serve.