recipes
Helwa tat-tork cheese cake
Serves: 12-14
2017-02-23
Ingredients
For the biscuit base
- 180g butter (President)
- 125g sugar
- 1 egg
- 180g flour
- 4 tbsp cocoa powder
For the cheesecake
- 750g cream cheese
- 4 eggs
- 150ml fresh cream (Benna)
- 150g sugar
- Vanilla essence
- 2 tsp corn flour
- 350g helwa tat-tork (Camel Brand)
For the frosting
- 250g helwa tat-tork (Camel Brand)
- 190ml fresh cream (Benna)
Method
Rub all the ingredients together and press in a greased 10 inch spring form pan. Bake at 175°c for 15 minutes. For the filling, eat the cream cheese until soft, add sugar, eggs & vanilla and beat until creamy. Stir in whipping cream, corn flour and crumbled helwa pieces. Pour over the biscuit base and bake for 60 minutes, temp 175°c. Allow to cool completely before removing from pan. Crush the helwa into the cream and cook slowly over low heat until it melts, allow mixture to thicken slightly, pour the cake and coat with the frosting.
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