This cheesecake is very dense and heavy; I really prefer the earlier cheesecake that I blogged. However, the effect of alternating the chocolate and regular batter for this recipe is really ingenius!
The top of my cheesecake didn't turn out as it was intended to be (check out the original version and recipe of Bulls Eye Cheesecake here). My slightly altered recipe used sweetened creamer instead of condensed milk because I happened to have a can of it stored in my pantry!
What you need:
For the base:
- 250g crushed digestive biscuit crumbs
- 1/4 cup brown sugar
- 120g butter, melted
For the cheese filling:
- 500g cream cheese, at room temperature
- 1 can sweetened creamer or condensed milk
- 3 eggs
- 125g cooking chocolate, melted
- Juice of 1 lemon (or a few drops of vanilla essense if you prefer)
Directions:
- Preheat oven to 170deg Celcius. Combine crumbs, sugar and butter; press firmly on bottom of 9-inch springform or loose bottom pan.
- Bake for 10 minutes, then turn down the oven to 150deg Celcius.
- Beat cream cheese in large bowl until fluffy.
- Spoon half the batter into melted chocolate, blend well.
- Add in the lemon juice to the other half of the batter, blend well.
- Pour alternately the chocolate and lemon batter into the middle of prepared crust.
- Bake for 50 - 55 minutes or until centre is slightly jiggly but perimeter is set.
- Cool for 1 hour and chill at least 4 hours to allow flavours develop.
