Chocolate cheesecake


Ingredients 14
Servings 0
Time

Ingredients

  • CRUST
  • 400
    g
    shortbread biscuits
  • 110
    g
    butter, melted
  • FILLING
  • 6
    extra-large eggs, separated
  • 240
    g
    sugar
  • 1
    ml
    salt
  • 30
    ml
    lemon juice
  • 5
    ml
    lemon rind
  • 500
    g
    cream cheese
  • 250
    ml
    cream, stiffly whipped
  • 60
    g
    cake flour
  • 5
    ml
    vanilla essence
  • 30
    g
    dark chocolate, melted
 

Method

 
Preheat the oven to 160 ºC (325 ºF). Crush the biscuits with a rolling pin or in a food processor. Add the butter and mix well. Press the mixture into a greased 25 cm springform cake tin. Chill. Beat the egg yolks, sugar and salt together until thick and creamy. Add the lemon juice, rind and vanilla essence, beating continuously. Add the cottage cheese, cream and cake flour, mixing well. Beat egg whites until stiff and fold in. Spoon a third of the cheese mixture into the prepared crust. Blend a little of the chocolate with the cheese mixture. Drop teaspoonfuls on top of the cheese filling in the crust. Spoon another third of the cheese mixture into the tin and drop teaspoonfuls of the remaining chocolate mixture on top. Spoon the remaining cheese mixture on top. Using a metal spoon, make spirals in the mixture to blend the chocolate and cheese mixture slightly to create a marbled effect. Place the cake in the oven and bake for one hour. Turn off the oven, leaving the cake in the oven to cool and set. Carefully remove the cake from the tin and place on a cake platter. Makes a large cake.
 

Read more on: bake  |  dairy
 

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