Striped chocolate cheesecake

Recipe from: January 2012

Ingredients 11
Servings
Time 00:50
  • Biscuit base:
  • 20
    tennis biscuits
  • 1/3
    cup
    melted butter
  • 1/4
    cup
    castor sugar
  • Cheesecake:
  • 125
    g
    butter - softened
  • 4
    cup
    yoghurt hung for 2 hours in a cheese cloth
  • 1 1/2
    cup
    castor sugar
  • 2
    tsp
    lemon juice
  • 3
    Tbs
    gelatine
  • 60
    g
    dark chocolate
 

Method

00:00
 
Crush biscuits into crumbs then mix in butter and sugar with your fingertips. 

Press into base of 8” loose bottom cake tin, bake in a preheated oven for 8-10 minutes.  Beat butter till smooth and add hung yoghurt and sugar.  Beat well.  Sponge gelatine into a ¼ cup of water and 2 tsp of lemon juice and let it sit for about 10 minutes. 

Dissolve this in the microwave. Add 5 tbsp of the yoghurt mix to the gelatine then slowly add the gelatine to the remaining yoghurt mix – mix well.  Divide mixture into 2 parts.  Cut the chocolate into small pieces. Add a cup of water and keep it in a heavy pan over very low heat. 

Stir until melted properly and then add half of the melted chocolate to half the mixture. 

Pour the chocolate curd mixture on the cracker base in the tin.  Chill in the freezer for half an hour, pour the remaining mixture on top of the chocolate and chill in the fridge. 

When chilled properly pour the remaining chocolate and chill until it’s time to serve.

Reprinted with permission of Chef Citrum Khumalo.
 

 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
1 comment
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.