Double Chocolate Cheesecake
If you were a chef surrounded by food all day, what would you eat? Well, if the first episode of Neill Anthony: Private Chef that premieres on SABC3 at 4:30pm this Sunday, 15 March is anything to go by, it’s something, quick, hearty and fast.
I’d have to be honest and say that I don’t spend a lot of my time wondering how the other half lives but they must be a tough crowd to cook for since they are used to the best of the best. With chefs around the world getting categorized as celebs these days, it must be a challenge to always do one better than your rivals to create the next best thing that will have the food critics drooling. Well, according to the press release, we will gain insights into the life of a “private chef” and find out what it takes to plan, purchase, prep and serve local icons and celebs who can order a chef made dinner cooked and served in the comfort of their luxurious homes at the touch of a button.
With food partners like Wellness Warehouse and Lancewood you can be assured of good quality, locally sourced ingredients that are bound to bring deliciousness to the table. I’m looking forward to learning how Neill breaks down processes that seem complicated that can be applied in my own kitchen and hopefully improve my cooking.
The gorgeous dish used in the above picture was included in the media drop together with the ingredients and recipe for double chocolate cheesecake. Obviously I was going to make it and it will come in handy for the braai I’m going to on Sunday.
200g Chocolate Dreams biscuits, finely crushed (I used my food processor)
60g butter, melted
Mix these ingredients together and press into a large, well buttered tart or cake tin. Set aside to cool in the fridge while you make the filling.
White Chocolate filling:
397g condensed milk
125ml freshly squeezed lemon juice (about 2 large lemons)
250g smooth, creamed cottage cheese
80g white chocolate, melted (Milky Bar works well)
Mix condensed milk and lemon juice together and set aside to thicken. Melt chocolate in a small glass dish at 40% power in the microwave stirring every 20 seconds until melted. Set aside to cool slightly while you add the cottage cheese to the condensed milk mixture and beat by hand until no lumps remain and the mixture is well combined. Slowly add melted chocolate in a thin stream and mix well. Pour filling into chilled chocolate base and refrigerate for at least 3 hours until set. Top with fresh berries or dark chocolate ganache for a decadent treat. Serves 8-10
If you do watch Neill Anthony: Private Chef on SABC3 this Sunday at 4:30pm, let me know what chefs secrets you wish Neill would share and I will do my best to get some answers for you.