Lemon Cheesecake With Choco Topping
March 29, 2011 Leave a comment
Sementara tengah banyak lemon kat rumah ni, macam-macam resepi lemon nak dibuatnya.. 😛 Last weekend I tried this recipe from here. But I think I should have put more lemon rind to taste the lemon flavor. I also doubled the cooking chocolate to balance the cheese. Apa pun habis cake sampai tak cukup budak2 ni nak lagi.. 😀
Here are the recipe..Enjoy!
Lemon Cheesecake with Choco Topping
- 225g cream cheese, at room temperature
- 60g butter
- 80g castor sugar
- ¾ tsp vanilla essence
- ½ tsp grated lemon rind (1tbsp if prefer lemon taste)
- 1 egg yolk
- 1 whole egg
- 80g plain flour
- ¾ tsp baking powder
- ½ tsp salt
- 4 tbsp UHT milk
- 1 egg white
- ¾ tbsp castor sugar
- 25g cooking chocolate (I used 50g)
Grease, line and grease again a 18cm round baking tin. Preheat oven at 170°c.
Cream butter, cream cheese, sugar, essence and lemon rind. Beat in egg yolk and egg, beating well in between additions. Fold in flour, alternating it with the milk. Beat the egg white and sugar until just stiff then fold into the creamed mixture with a spatula. Mix until well combined.
Melt cooking chocolate in a microwave-safe bowl on power high for 20 / 30 seconds. Remove bowl and stir well. Leave to cool. Take 1 tablespoon of cooled melted chocolate and mix with 2 tablespoons creamed mixture.
Turn out creamed mixture into prepared tin and pour over this the chocolate mixture.using the pointed end of a chopstick, swirl the surface of the top layer around until a marble effect is created for the topping.
Bake for 50 – 60 minutes, baine marie style. (place baking tin over a larger tin filled up to a third with hot water.) after baking, remove the tin with the water but leave the cheesecake in the oven with the oven door ajar.
Till the next update, good day! 🙂