chocolate cheesecake - baked

                                                       

  The other day, one of my close friend finishes her studies, and return home after a long absence. As it is unusual for me to cook for my friends, I asked her what she would like me to make for her. Not known for her sweet tooth, I was surprised when she requested a cake, and a chocolate cheesecake to boot! I was determined not to be dampen, as it was my self who asked her to choose. So I googled recipes for no bake chocolate cheesecake, and the recipe from here is the easiest for me to follow.  You can follow this recipe, but due to some mistakes,I decided to add eggs to help firmed the cake, and thus, I have to bake it. 
     The following are the recipe for the cake that I made

Ingredient:

• 150g (5 oz) Marie biscuits
• 45g (1 1/2 oz) butter (melted)
• 110g (4 oz) caster sugar, divided
• 120ml cream
• 150g (5 oz) dark chocolate, melted and cooled
• 2 tablespoons cocoa powder mixed with a little hot water
• a splash of vanilla essence
• 200g cream cheese (room temperature)
• 2 large eggs

Methods:

1) Beat the biscuits in a plastic bag until they become crumbs. you may leaves some crumbs a bit bigger if you like to

2) Pre-heat the oven to 180C

3) Add the butter and a tablespoon-full of sugar to the biscuit crumbs. You may add some cocoa powder to the mixture to give some colour and taste; I did.

4) Prepare a spring form cake tin; line the tin with baking paper, use butter to help it stick to the tin

5) Pour the biscuit mix into the cake tin. Compress and level the mix using the bottom of a clean glass. put in the refrigerator to set. 

6) Beat the cream cheese with sugar until fluffy

8) Add the chocolate and vanilla essence

9) Combine the cream and diluted cocoa powder, and add to the cream cheese mixture. 

10) Add the eggs one by one.

11) Pour into the cake tin, reduce the oven's temperature to 175C. Bake the cake using a water bath method (google it if this is the first time you are confronted with the term)

12) Bake for 45 minutes; or until the toothpick comes out clean after poked into 1 inch from the edge. Turn off the temperature, open the oven door for a bit, and let the cake cooled for about an hour in the oven (sudden drop in temperature could result in a cracked cake). Finish cooling the cake on a rack, before chilling in the fridge. 

13) Enjoy with whipped cream or fruits, or just on its own..