Name: Triangular cheesecake
Yield: 20 servings
Cuisine: Baking
Ingredients: 250.00 g margarine; 200.00 ml castor sugar; 5.00 ml vanilla essence; 500.00 g cottage cheese smooth; 100.00 g fruit cake mix dried; 20.00 glacé cherries halved; 50.00 g pecan nuts finely chopped; 2.00 ml cinnamon ground; 1.00 ml nutmeg ground; cloves ground, pinch; 30.00 tennis biscuits; 300.00 g chocolate melted; 25.00 g white chocolate melted

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Ingredients (13)

250.00 g	margarine
200.00 ml	castor sugar
5.00 ml	vanilla — essence
500.00 g	cottage cheese — smooth
100.00 g	fruit cake mix — dried
20.00	glacé cherries — halved
50.00 g	pecan nuts — finely chopped
2.00 ml	cinnamon — ground
1.00 ml	nutmeg — ground
	cloves — ground, pinch
30.00	tennis biscuits

TOPPING

300.00 g	chocolate — melted
25.00 g	white chocolate — melted

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Method:

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.