INGREDIENTS
CRUST
200 g (1 packet) Romany Creams
50 g (½ packet) pecan nuts, roughly chopped
100 g (1/5 block) CLOVER Farmstyle butter, melted
FILLING
4 extra large eggs
125 ml (½ cup) castor sugar
200 g dark chocolate, broken into pieces
80 ml (1/3 cup) cacoa
20 ml (4 tsp) cake flour
250 g (1 tub) cottage cheese
500 g (2 x 250 g-tubs) cream cheese
5 ml (1 tsp) vanilla essence
CHOCOLATE SOUR CREAM LAYER
200 g dark chocolate, broken into pieces
187 ml (¾ cup) CLOVER sour cream
Method
Preheat the oven to 160 °C.
CRUST
Finely crush the biscuits and the pecan nuts in a food processor.
Add the melted butter and stir until mixed.
Flatten the biscuit crumbs onto the base of a springform pan with a diameter of 22 cm.
FILLING
Use an electric mixer and beat the eggs and the castor sugar until light yellow in colour.
Melt the chocolate in a double cooker on the stove. Let the chocolate cool down for 5 minutes, and stir the melted chocolate into the egg mixture.
Sift the cocoa and cake flour in a mixing bowl. Add it to the chocolate and egg mixture and mix well.
Stir in the cottage cheese and the cream cheese and mix well.
Add the vanilla mixture, and then spoon onto the prepared crust.
Bake for 60 minutes. Switch the oven off, open the oven door halfway, and let it cool down for 30 minutes.
Leave the cheesecake in the pan until it has cooled completely. Open the catch of the springform pan, and remove the cheesecake carefully.
Put the cheesecake in the fridge.
CHOCOLATE SOUR CREAM LAYER
Melt the chocolate and the sour cream in a double cooker until smooth. Leave the chocolate to cool completely.
Stir the chocolate well and spoon over the cheesecake.
Cut in thin slices and serve. Store in the fridge.
CLOVER INGREDIENTS USED IN THIS RECIPE