Chef Khumalo’s Striped Chocolate Cheesecake
Monday, June 18th, 2012
The queen of desserts. Chef Khumalo’s twist on a firm favourite, makes this deliciously decadent cheesecake utterly irresistible. Eat at your own risk! Pair with the toasty, caramel flavours of Castle Milk Stout.
- 20 pieces crackers any type of biscuits
- 1/3 cup melted butter
- ¼ cup caster sugar
- 125g butter softened
- 4 cups yoghurt hanged for 2 hours in a cheese cloth
- 1 1/2 cup castor sugar
- 2 tsp lemon juice
- 3 tbsp gelatine
- 60 g dark chocolate
Crush crackers or 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 hanged yoghurt and sugar. Beat well. Sponge gelatine in 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. 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 time it’s time to serve.