Marbled cheesecake

YOU
16 servings
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Dairy

By Food24 November 03 2009
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Ingredients (12)

200.00 g tennis biscuits — crushed
60.00 ml butter — melted
375.00 ml cream — instant
375.00 ml cottage cheese — smooth
1.50 condensed milk
10.00 ml vanilla — essence
180.00 ml lemon juice
25.00 ml Sheridans gelatine
80.00 ml water — boiled
200.00 g dark chocolate — broken into squares
5.00 ml milk
45.00 ml coffee liqueur
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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.



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