This recipe is best with
Recipe Ingredient
- 225g cream cheese, at room temperature
- 60g butter
- 80g castor sugar
- ¾ tsp vanilla essence
- ½ tsp grated lemon rind
- 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
Instructions
- 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.
