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  • 25 small koeksisters (about 15 to line the inside of the cake pan and 10 chopped into small pieces)
  • Crust:
  • 200 g Nuttikrust cookies, crushed
  • ¼ cup butter, melted
  • Cheesecake:
  • 350 ml whipping cream
  • 120 g icing sugar, sifted
  • 500 g cream cheese
  • Milk tart:
  • 2 cups full cream milk
  • 100 ml sugar
  • 2 eggs
  • 1 ¼ tablespoons flour
  • 1 ¼ tablespoons Maizena
  • ½ teaspoon vanilla essence
  • ½ teaspoon butter

Line a spring form cake tin with wax paper. Arrange a row of koeksisters on the inside of the cake pan.
Mix the crushed cookies with the melted butter and press onto the bottom of the cake pan (in essence sticking the koeksisters to the side of the cake pan). Set aside.
Beat the cream in a glass bowl until stiff peaks form and set aside.
Mix the icing sugar with the cream cheese until smooth.
Fold the whipped cream into the cream cheese mixture until well incorporated.
Fold the chopped koeksister pieces into the cream cheese mixture and pour this mixture onto the prepared base in the cake tin and smooth the top of the cream cheese mixture.
Prepare the milk tart by heating the milk in a pot on the stove (don’t boil).
Remove the warm milk from the heat.
Whisk the eggs and sugar together in a separate bowl. Pour a ladle of the warm milk into the egg mixture and mix well.
Pour the egg mixture into the the warm milk in a steady stream while whisking well.
Make a paste with the flour, Maizena and a little of the milk mixture.
Add this to the milk and egg mixture in the pot and return the pot to the heat.
Keep whisking until a thick consistency form.
Remove the pot from the heat, add the vanilla and butter and mix well.
Let the milk tart mixture cool until almost room temp.
Pipe the cooled milk tart mixture onto the cheesecake and dust with cinnamon.
Place the tart in the fridge overnight to set.

Recipe and photo: Dalila De Barros Viljoen

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