Triangular cheesecake

Recipe from: 9/21/1995 12:00:00 AM
Ingredients 14
Servings 2


Serving Change
  • 250
  • 200
    castor sugar
  • 5
    vanilla essence
  • 500
    smooth cottage cheese
  • 100
    dried fruitcake mix
  • 20
    glacé cherries, halved
  • 50
    pecan nuts, finely chopped
  • 2
    ground cinnamon
  • 1
    ground nutmeg
  • pinch ground cloves
  • 30
    Tennis biscuits
  • 300
    milk chocolate, melted
  • 25
    white chocolate, melted


Beat the margarine until light and creamy and add the castor sugar, a little at a time, beating continuously. Add the vanilla essence and cottage cheese and fold in. Divide the mixture in two and add the rest of the ingredients, except the Tennis biscuits, to one half and mix. Arrange the biscuits in three rows of five biscuits each on a large piece of aluminium foil and spread with the cottage cheese mixture without the fruit. Work carefully because the biscuits move easily. Arrange the rest of the biscuits on top and spoon the cottage cheese mixture with fruit on top. Fold the outer two rows of Tennis biscuits inwards with the help of the aluminium foil so the cake resembles a triangle. Wrap well in foil and refrigerate until set. Cover the whole cake with melted milk chocolate. Spoon the white chocolate into a plastic bag, snip a corner off the bag and pipe the chocolate over the cheesecake in thin strips. Allow the chocolate to set, wrap well and store in the fridge overnight. Defrost for a few minutes before serving. Makes 20 thick slices.

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