CHOCOLATE CHEESECAKE - EASY PEASY!

It's been a while since we had guests here. Adik just had his circumcision 2 days ago and some relatives decided to pay us a visit. Cooked a simple lunch of Nasi Minyak and Ayam Masak Tomato, along with some Acar Buah and Pencok Nenas. But the highlight of the day was the dessert which was a 1st trial recipe - Chocolate Cheesecake. Simple and really easy. I've adjusted the recipe to fit a 8" springform tin that I have. The original recipe uses a 10" tin.... a little too big to fit in my fridge.

Taste-wise - Really good. Very smooth and rich. I added half tablespoon of coffee emulco to add some zing to it :)

CHOCOLATE CHEESECAKE

You'll need an 8" springform tin. Lightly greased.

Crust
150gm Sweet Biscuits ( I used Choc Tiger biscuits - crushed)
100gm Butter (melted)
Crush or process biscuits. Add melted butter and honey.
Spread on a prepared 20cm springform tin. Press firmly at the base and up the side of the tin, about 1/2 the height.
Chill in the freezer.

Preheat oven to 180deg celcius.

Filling
500gm cream cheese
3/4 cup castor sugar
3 eggs
1 teaspn vanilla essence
1 cup sour cream
1/4 cup all purpose flour

**add 1/2 tablespoon of coffee emulco if you wish to have a MOCHA version of this cake.

200gm semi-sweet chocolate

Method:

Melt chocolate using a a double-boiler. Set aside to cool slightly.

With a hand mixer, cream the cheese and sugar till soft. Mix in the melted chocolate.

Add eggs one at a time. Mix well. Add vanilla essence.

Beat in the sour cream and lastly fold in the flour.

Bake cake in a baine-marie (A pan filled with hot water, See pic on the right) in a preheated oven for 180deg oven for 55mins. 

Leave cake to cool in the oven for about 45mins then chill for at least 4hrs before cutting/serving.

For the topping, melt about 100gm of chocolate and drizzle on the chilled cake. Continue to chill till ready to be served.

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