BEST OF BOTH CHEESE CAKE

BEST OF BOTH CHEESE CAKE
Cheese cake
Base Mixture
Melt: 220 g margarine and 440 g sugar
Remove from heat and add:
45 g cacao powder
80 g cake flour
4 eggs
5 ml vanilla
400 g pecan nuts
Exstra:
50 ml Brandy

Pour mixture into a 17 inch pan that is well greased or lined and bake 180ºC for 20 minutes.
After taking out of the oven sprinkle the Brandy over the base.

Cheese Cake mixture:
2 tins of condensed milk
300 g melted white chocolate
300 ml lemon juice
2 tubs smooth plain cottage cheese (230 – 250 g)
The rind of 2 lemons
30 ml gelatine
750 ml cream
Mix condensed milk and lemon juice together.
Add cottage cheese, rind and melted chocolate to the condensed milk mixture.
Melt Gelatine in 50 ml of water over a double boiler and mix in to the condensed milk mixture very slowly in spoon fulls at a time.
Beat the cream until it forms stiff peaks and add lightly fold into the cream cheese and condensed milk mixture.
Pour your mixture ontop of a cooled base and smooth with a spatula. Refrigerate over night for no less than 8 hours. Decorate cake as desired.

Developed by Emelia Lans-Brown