BEST OF BOTH CHEESE CAKE

Cheese cake base mixture:
Melt the following together and remove from the heat:
220 g margarine
440 g sugar
Add the following:
45 g cacao powder
80 g cake flour
4 eggs
5 ml Vanilla essence
400 g Pecan nuts
Extra:
50 ml Brandy

Pour mixture into a 17 inch pan that is well greased or lined and bake 180 ºC 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
zest of 2 lemons
30 ml gelatine
750 ml cream

Mix condensed milk and lemon juice together.
Add cottage cheese, zest 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 the mixture on-top of a cooled base and smooth with a spatula.
Refrigerate over night for no less than 8 hours.
Decorate cake as desired.

Recipe and photo: Emelia Lans-Brown