Marbled cheesecake

Recipe from: 5/15/2003 12:00:00 AM

Ingredients 12
Servings 16
Time

Ingredients

  • 200
    g
    (1 packet) Tennis biscuits, crushed
  • 60
    ml
    butter, melted
  • 375
    ml
    (3 sachets) instant cream
  • 375
    ml
    smooth cottage cheese
  • 1.50
    cans (397 g each) condensed milk
  • 10
    ml
    vanilla essence
  • 180
    ml
    lemon juice
  • 25
    ml
    gelatin
  • 80
    ml
    boiling water
  • 200
    g
    dark chocolate, broken into squares
  • 5
    ml
    milk
  • 45
    ml
    coffee liqueur
 

Method

 
Butter a 24 cm loose-bottomed cake tin.
Mix the crushed biscuits with the melted butter and press the mixture onto the base of the cake tin.
Whip the cream until stiff and add the cottage cheese, condensed milk and vanilla essence and mix.
Add the lemon juice and mix.
Sprinkle the gelatin over the boiling water, stirring until dissolved.
Add to the cottage cheese mixture and mix, then divide in half.
Heat the chocolate, milk and liqueur, stirring until the chocolate has melted.
Stir the chocolate mixture into one half of the cottage cheese mixture.
Turn the chocolate cheese mixture into the cake tin, alternating with the plain cheese mixture.
Using a testing skewer stir the mixture to create a marbled effect.
Place in the fridge to set.
Unmould onto a platter.
 

Read more on: dairy
 

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