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Guava Hertzoggie cheesecake

Second cake test in the series — and this one takes a beloved South African cookie and turns it into a wedding-worthy cheesecake.
Inspired by the classic Hertzoggie tartlet (that coconutty, jammy delight many of us grew up with), this cheesecake version features a smooth, creamy filling on a coconut biscuit base, finished with a swirl of guava and orange jam.
The flavour is warm, fruity, and familiar — but also elegant enough for a layered cake table or mini cheesecake bites at a wedding.
Whether you’re planning your big day or just want something uniquely nostalgic to bake this weekend, this Hertzoggie cheesecake hits that sweet spot between tradition and indulgence.
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Ingredients
  

For the base

  • 140 g coconut biscuits
  • 70 g melted butter

For the filling

  • 85 g caster sugar
  • 20 g plain flour
  • 450 g cream cheese
  • 50 g plain yoghurt
  • 50 g eggs
  • 155 g double cream cold
  • 3 guavas peeled deseeded, and cut into cubes (optional but will be a lot nicer with it)

Jam filling

  • ½ cup Guava and orange jam to cover the top

Coconut meringue (Hertzoggie topping)

  • 3 large egg whites
  • 1 cup of castor sugar
  • ½ tsp of vanilla essence
  • 2 cups of desiccated coconut

Instructions
 

Base

  • Preheat your oven to 160˚C and place parchment paper on the bottom of your pan.
  • Blend the biscuits and add in some of the butter. The mixture should resemble wet sand.
  • Add to the prepared pan and press down until even.
  • Bake for 7 minutes and let it cool

Jam filling

  • Add a generous amount of jam

Cheesecake and coconut meringue

  • In a large bowl, beat the cream cheese, plain yoghurt, and sugar until smooth and fluffy.
  • Add eggs one at a time, mixing until just combined. Scrape down the sides as needed
  • Sift in the flour and sugar and gently fold it in.
  • Add the cream and mix until smooth and lump free
  • Gently fold in the chopped guavas if adding
  • Pour the batter carefully over the jam layer
  • Wrap the outside of the cheesecake tin tightly with two layers of heavy-duty foil to prevent water from seeping in.
  • Place the foil-wrapped tin in a larger roasting pan and pour hot water into the roasting pan until it reaches about halfway up the sides of the cheesecake tin.
  • Bake for 30-35 minutes, until the edges are set but the center still has a slight jiggle.
  • Whilst waiting for the filling to bake make the coconut meringue
  • Whisk the egg whites to soft peak stage, then incorporating the vanilla essence and sugar in stages until it reaches glossy firm peaks.
  • Carefully fold in the coconut and set aside.
  • Add the coconut meringue mixture on top of the cheesecake and bake for a further 10-15 minutes until golden.
  • Remove from the water bath, place on a wire rack, and let it cool completely.
  • Refrigerate for at least 4 hours (preferably overnight).
Keyword Unique dessert, Wedding cake desserts