This is a delightful strawberry cheesecake recipe that is more like a mousse than a dense fridge cheesecake. The filling is dolloped onto a fabulous nut crumble base and finished off with a drizzle of strawberry syrup and slices of fresh strawberry.
It originates from executive chef Phil De Villiers from 54 on Bath in Johannesburg. His is a way more elaborate and sophisticated dish that is made with elderberries, layered with meringues, honeycomb, vanilla jelly and served with strawberry filled ricotta dumplings on the side. They serve this in the fabulous Level Four restaurant at the hotel. I dumbed the recipe right down to ensure it was super easy to achieve for the home cook, and left out the extra components (sorry Phil). I used strawberry syrup because it so happens I made it recently. Also, elderberries are not available in South Africa at all.
- Free wifi and parking for all guests.
- The burger from room service was one of the best burgers I have ever eaten.
- The tea and coffee station in the room is uber impressive with a mini Illy pod machine. A selection of coffees is paired with various Lindt chocolates, and there is an array of premium teas too.
- The water pressure is so intense they put a warning on the bath which fills up quicker than you have ever seen a bath fill up before. Ever. This also means the shower is awesome.