Cheesecake! Cheesecake - ahh! - the crumbly soft melting moment many of us can't simply resist. Supposedly always a favorite, there's indeed various types (New York Cheesecake and Mango Cheesecake) including the No Bake Cheesecake and the Malaysian Pandan Cheesecake. In fact if you have made the basic ones, you can pretty much come up with your own version as well. Well, basically for a cheesecake, the bottom layer is the standard - with digestive biscuits whereas for the creamy top layer depends - of course cream cheese is a must and then fruits or whichever you like to add. For this chocolate cheesecake, it is the chocolate bottom layer and lemony creamy top layer.
IngredientsFor 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 white
For the bottom choc layer
Combine and mix the 3 ingredients together till crumbly.
Press/compact into a greased baking tray.
Place in the fridge to set.
Add cream cheese into a bowl and whisk till smooth.
Add the rest of the ingredients and gently whisk, again for a smooth consistency.
Tip and spread 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.
More on lifestyle at nava-k's facebook page.