Line a spring-form baking tin with the crumbled biscuits to form a base.
Combine the castor sugar, corn flour and cream cheese in a mixing bowl.
Mix in the eggs and vanilla essence and slowly add the cream.
Pour the mixture into the tin and bake at 180C for 45 – 50 min until golden on top.

Allow to cool completely before removing spring form ring.

If a fruit topping is added, only remove the ring after cooling in the fridge for 2 – 3 hrs.

Fairview 500g Vintners Brie or 250g Roydon Camembert
Mascarpone or whipping cream
Vanilla essence
Chopped unsalted nuts (walnuts or pecans)
Preserved figs, apricots and/dates
Chocolate shavings

Method

1) Slice the cheese in half horizontally, so that you have two large discs
2) Whip the mascarpone or cream until thick, adding a little vanilla essence to taste
3) Spread onto the open side of one half of the cheese
4) Top with nuts and preserved fruit
5) Place the other half of the cheese on top and ‘ice’ with the remainder of the mascarpone or cream and top with chocolate shavings

Serve with La Beryl Blanc straw wine or a good Methode cap Classique

Fairview Grand Brie or Vintner’s Brie
Slivered Almonds
Finely chopped Walnuts / Pecan nuts
Sesame seeds
Preserved or glacé figs (chopped)
Dried Apricots / Peaches or Berries
250ml White Sugar

Method

Brie

1) Carefully slice the white rind off the top of the Brie and dispose of it
2) Place the cheese on an serving dish and mark 8 to 10 wedge shapes by scoring the top of the cheese very lightly with a knife
3) Carefully arrange the different toppings onto each wedge, alternating between them
4) Gently press the fruit and nuts down into the Brie, cover the cheese with its foil and refrigerate until ready to serve

Sugar Syrup

5) Place the sugar in a pot with 125ml of water and gently stir, but do not dissolve the sugar. Place the pot on the stove on a high setting.
6) Do not stir while boiling, allowing the syrup to turn golden brown – this will only take a few minutes.
7) Remove the cheese from the fridge a few minutes prior to serving.
8 ) Pour the syrup evenly over the cheese and toppings. It should set almost immediately.

Slice and serve with Fairview Viognier Special Late Harvest or La Beryl Blanc straw wine.