Name: Black and white cheesecake
Prep time: 20 min
Total time: 20 min
Yield: makes 1 large cake serving
Cuisine: Bake
Ingredients: 250 ml flour cake; 100 g butter cold, grated; 125 ml pecan nuts chopped; water ice; 3 tubs smooth cottage cheese or creamed cottage cheese or cream cheese; 5 ml cornflour; lemon zest and juice; 3 eggs extra-large; 2 eggs just the yolks; 180 ml sugar; 5 ml vanilla essence; 60 ml cocoa powder sifted; frozen and fresh berries; sugar

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Ingredients (14)

250 ml	flour — cake
100 g	butter — cold, grated
125 ml	pecan nuts — chopped
	water — ice
3	tubs smooth cottage cheese or creamed cottage cheese or cream cheese
5 ml	cornflour
	lemon — zest and juice
3	eggs — extra-large
2	eggs — just the yolks
180 ml	sugar
5 ml	vanilla — essence
60 ml	cocoa powder — sifted
	frozen and fresh berries
	sugar

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Method:

Grease a 23-cm
loose-bottom baking
tin.

Crust

1. Process the
flour and butter in a
processor until it
looks like breadcrumbs. Add the nuts
and just enough ice
water to form a stiff
dough (if needed).
Press onto the bottom and up the side
of the tin, prick the
base and chill.

2. Preheat the oven to
180 °C. Bake the crust
for 5 minutes.

Filling

3. Mix all the
ingredients except
the cocoa powder until smooth. Divide into
two equal parts. Stir
the cocoa powder
into one half.

4. Pour the white mixture into the crust,
then carefully pour
the cocoa mixture
over. Marble lightly
with a skewer.

5. Reduce oven temperature to 100 °C
and bake the cheesecake for 1½ hours.
Turn off the oven and
allow to the cake to
cool in the oven. Chill.

Topping

6. Boil frozen
berries with a little
sugar until soft and
mash. Spoon over the
cheesecake. Garnish
with fresh berries.