• info@myboozykitchen.co.za
  • Worcester, South Africa
Savoring Nuy Chardonnay: A Tribute on International Chardonnay Day with a Lemon Curd Crème Brûlée Cheesecake Recipe

Savoring Nuy Chardonnay: A Tribute on International Chardonnay Day with a Lemon Curd Crème Brûlée Cheesecake Recipe

As wine enthusiasts around the globe fill their glasses to celebrate the versatility and charm of Chardonnay, there’s one bottle that stands out among the rest: Nuy Chardonnay. Nestled in the picturesque landscape of South Africa’s Western Cape, the Nuy Wine Cellar has mastered the art of crafting Chardonnay that captivates palates worldwide. Join us as we embark on a journey through the nuances and elegance of Nuy Chardonnay, perfectly paired with a delectable Lemon Curd Crème Brûlée Cheesecake recipe, just in time for International Chardonnay Day.

History of Nuy Wine Cellar:

Before delving into the exquisite flavors of Nuy Chardonnay, let’s take a moment to appreciate the rich heritage of the Nuy Wine Cellar. Founded in 1963 this esteemed winery has been a cornerstone of South Africa’s winemaking tradition for generations. Situated in the fertile valley of the Nuy River, the winery benefits from the region’s unique terroir, characterized by a perfect blend of warm days and cool nights, ideal for cultivating premium Chardonnay grapes.

The Art of Chardonnay Crafting:

Nuy Chardonnay in the making

At the heart of Nuy Wine Cellar’s success lies a commitment to excellence in winemaking. From vineyard to bottle, every step of the process is meticulously executed to ensure the utmost quality. The journey begins in the vineyards, where Chardonnay vines bask in the South African sun, absorbing the essence of the soil and climate. Careful pruning, irrigation, and harvesting techniques contribute to the development of grapes that are bursting with flavor and character.

Tasting Notes:

Nuy Chardonnay is a testament to the winery’s dedication to crafting wines of unparalleled elegance and sophistication. Upon pouring a glass, one is greeted by a radiant golden hue, hinting at the wine’s lush and velvety texture. The nose is alive with aromas of ripe orchard fruits, such as crisp apple and juicy pear, complemented by delicate floral notes and a subtle hint of oak.

On the palate, Nuy Chardonnay unfolds with grace and finesse, showcasing layers of complexity and depth. Flavors of tropical pineapple and citrus dance across the tongue, balanced by a refreshing acidity that lingers on the finish. This is a wine that invites contemplation, each sip revealing new dimensions of its personality and charm.

Food Pairing Suggestions:

The versatility of Nuy Chardonnay makes it a perfect companion for a wide range of culinary delights. Its vibrant acidity and creamy texture pair beautifully with seafood dishes, such as grilled shrimp or seared scallops. For a vegetarian option, consider serving it alongside a creamy mushroom risotto or a tangy goat cheese salad. And let’s not forget dessert—Nuy Chardonnay’s subtle sweetness makes it an ideal match for a decadent crème brûlée or a refreshing fruit tart.

Pairing with Lemon Curd Crème Brûlée Cheesecake:

nuy chardonnay and lemon curd creme brulee cheesecake

To elevate your International Chardonnay Day celebration, we’ve crafted a decadent Lemon Curd Crème Brûlée Cheesecake recipe that perfectly complements the elegance of Nuy Chardonnay. This indulgent dessert features a creamy cheesecake filling infused with zesty lemon curd, topped with a layer of caramelized sugar for a delightful crunch. Paired with a glass of Nuy Chardonnay, it’s a match made in culinary heaven, balancing the wine’s tropical fruit notes with the tangy sweetness of the cheesecake.


As we celebrate International Chardonnay Day, let’s take a moment to savor the beauty and complexity of Nuy Chardonnay 2022. With its impeccable craftsmanship and timeless elegance, this wine is a true testament to the artistry of winemaking. Whether enjoyed on its own or paired with a gourmet meal, Nuy Chardonnay promises to elevate any occasion with its unparalleled grace and sophistication.

Happy Sipping to Nuy Chardonnay, and to the timeless allure of Chardonnay on this special day!

Lemon Curd Creme Brulee Cheesecake

Elevate your dessert game with a symphony of flavors and textures that will tantalize your taste buds. Our Lemon Curd Crème Brûlée Cheesecake is a harmonious blend of creamy cheesecake, vibrant lemon curd, and caramelized sugar, creating a dessert masterpiece that's as visually stunning as it is delicious. And let's not forget the pièce de résistance—the caramelized sugar crust that crowns our Lemon Curd Crème Brûlée Cheesecake. With a satisfying crackle, your spoon breaks through the crisp caramelized layer, revealing a velvety smooth cheesecake beneath. It's a sensory experience like no other, where creamy meets crunchy in a symphony of indulgence.
Prep Time30 minutes
Cook Time1 hour
Course: Dessert
Cuisine: American
Keyword: Baked Cheesecake, Cheesecake, Creme Brulee Cheesecake, Lemon Cheesecake
Servings: 8
Author: My Boozy Kitchen


  • 1 Kitchen Stand Mixer
  • 1 Blow Torch


The Crust

  • 200 g Caramel Flavoured Tennis Biscuits finely crushed
  • 100 g Butter melted

The Filling

  • 500 g Full Fat Plain Cream Cheese at room temperature
  • 140 g Castor sugar
  • 30 ml Cake flour
  • 3 Extra large eggs room temperature
  • 250 g Sour Cream at room temperature
  • 125 ml Lemon juice
  • 2 Lemons finely grated zest of both lemons

Lemon Curd

  • 250 ml Jar of Store Bought Lemon Curd

The Topping

  • 60 ml Castor Sugar


The Crust

  • Preheat oven to 180°C. Spray 20cm springform pan with non-stick spray or line with baking paper.
  • Add butter to crushed biscuits and mix. Press onto base and up sides of springform pan.
  • Place on baking sheet. Bake for 10 minutes and remove from oven. Leave to cool.

The Filling

  • Increase oven temperature to 230°C.
  • Wrap the pan with the prepared crust in foil to make it watertight. Place the pan in another bigger pan or into a deep baking tray. Fill with 1 cm boiling water. (This will prevent the cheesecake from cracking).
  • Beat cream cheese with electric beater until creamy and smooth.
  • Add castor sugar and sifted cake flour and mix. Add eggs one at a time. Add sour cream, lemon juice and lemon zest and mix well.
  • Bake for 10 minutes on 230℃
  • Turn temperature down to 110°C and bake for further 30 minutes.
  • Switch oven off and leave to cool in oven (for at least 2 hours).

The Topping

  • Once the cheesecake is chilled. Remove from the pan (gently).
  • Sprinkle the castor sugar on top of the cake in an even layer.
  • Using a torch on lowest setting, in circular motions caramelize the sugar until it is hard. Keep it moving and not focusing on one spot as it will burn.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Want More Boozy Articles?
Sign up below and get the latest booze news straight to your inbox!
We respect your privacy.