What an emptiness to desserts in this precious space of mine. In fact, when was the last time I shared a dessert recipe? Oh my godness! Been quite a while (Watermelon Sorbet). Well, you can't blame me. Basically, there are no takers for desserts in my house. Between the two of us, we don't desire sweetness and also, shall I say the focus is mostly our daily meals instead of sweet rush or sweet crush (Saffron Poached Pears, Citrus Poached Pears, Fried Apple Fritters & Bake Rice Pudding). When I bake, whatever I bake is given away to friends, colleagues or neighbours (Lemon Buttermilk Cake, Lemon Cream Pie & Coconut Panna Cotta). Anyway, time was in hand and I decided I should bake. Not those major rocker kinda desserts, but the familiarity I have done before (Pandan Cheesecake & Mango Cheesecake). I mean what can be different for a cheesecake if you are considering simplicity? Biscuit bottom layer and for this latest version cheesecake, I did the cocoa powder chocolate and of course, the top must be the creamy and sweet cheesy layer? Of course.
Ingredients
For the bottom choc layer180g 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 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.
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