Bea Tollman's Vanilla Cheesecake recipe


Love cheesecake? Test out your baking skills with a recipe from our founder Mrs Tollman.


08th April 2020

The Twelve Apostles Hotel

A favourite on the menu at The Twelve Apostles, Bea Tollman’s cheesecake is a classic, crowd pleasing dessert created by the Red Carnation Hotels founder herself. A simple but seriously delicious vanilla cheesecake, Mrs Tollman spent years getting the recipe just right and now the dish is available in several Red Carnation Hotels properties. Here, we share the vanilla cheesecake recipe for you to enjoy at home. We would love to see how your cheesecake turns out, tag us on Instagram @12apostleshotel to share your photos with us!


Biscuit base:

  • 2 packet of biscuits
  • 50g butter, melted


  • 1.25kg cream cheese 
  • 500ml buttermilk  
  • 4 whole eggs 
  • 250g castor sugar  
  • Lemon juice   

Mixed berry compote:

  • 200g frozen mixed berries 
  • 200g frozen strawberries 
  • 200g castor sugar  
  • 1 lemon juice 

Vanilla cream:

  • 500ml cream 
  • 1 tbsp icing sugar 
  • 5ml vanilla essence 


For the biscuit base: 

  1. Crush your biscuits until they are a fine crumble, either by hand or in a blender
  2. Stir in melted butter and mix until they combine. Make sure it isn't too wet
  3. Take a cake ring and line with foil and baking paper at the bottom of the pan
  4. Spray or grease the baking paper
  5. Line the base of ring with the biscuit base and use a spoon to make it even and smooth

For the cheesecake

  1. In a standard mixer, place your cream cheese and sugar and cream on a medium speed until smooth and fluffy
  2. In a mixing bowl, place buttermilk, lemon juice and eggs. Whisk together and then add it to cream cheese mix
  3. Mix on a slow speed until it all comes together
  4. Pour the mixture into your busicut base which you prepared earlier
  5. Bake at 100ºc for 40 - 50 minutes, until set 

For the mixed berry compote:  

  1. Place all frozen berries in a pot with sugar and lemon juice
  2. Cook on the stove on a medium heat
  3. Cook the berries until all the sugar has dissolved and the berries are soft 
  4. Cool down and store in a container in the fridge, until ready to use

For the vanilla cream:  

  1. In a mixing bowl place the cream, icing sugar and vanilla essence
  2. Whisk until the cream is stiff
  3. You can combine the cream and the berry compote together and serve as a side 

For more recipe ideas, check out our at home blogs for inspiration.

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