Chocolate Cheesecake

To write a long intro for a dessert recipe can be daunting for me because I am not a big fan of dessert or sweet stuff. However, I do enjoy making desserts and as usual, it’s the easiest route that I chose. I also believe that we don't have to be excellent in baking yet we can come up with a dessert that many will enjoy and drool over.  That is possible especially when a dessert is laced with cheese and chocolate flavors.  

Have no fear over making this dessert for I am assuming that you probably will doubt yourselves after seeing the captivating pictures I have attached.  Hahahah!!! Pictures can be deceiving but the recipe is straightforward and not much of a misery. Cocoa powder was the key ingredient for the chocolaty bottom later.  For the top layer, I was comfortable in reaching out to a tin of condensed milk to be blended with cream cheese.  As for the tartness, lemon juice will always be the choice to infuse the natural original flavor. 

Some of my friends felt that the amount of lemon juice should have been lesser while others did not agree to that. Therefore, adjust the amount needed, depending on how much of sour smack your palate can accept. If possible for an intact and firm texture, let the cake set for at least one day in the fridge  before serving. All in all, this chocolate cheesecake is a truly seductive delight which will melt your heart. 

Ingredients

For the bottom choc layer
180g digestive biscuits - crushed
90g soften butter
3 tbsp cocoa powder

For the top cheese layer
250g cream cheese
1 tin (about 380g) condensed milk
1/3 cup lemon juice
1 egg
1 egg white

Method
For the bottom choc layer
Combine and mix the 3 ingredients together.
Press into a greased baking tray.
Place in the fridge.

For the top cheese layer.
Add cream cheese into a bowl and mix until smooth.
Add in the rest of the ingredients and stir all in to combine.
Pour over the bottom layer.
Bake on preheated oven at 165C for 40 min or until cheese is set but still wobbly.
Remove from oven and let is cool down.
Place back in the fridge for 1 day.
Serve as and when needed.
Optional: sprinkle lemon rind and dust cocoa powder on top for a simple deco.

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