Chocolate Covered Baked Cheesecake

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Crust

250g plain sweet biscuits, crushed

90g melted butter

 Filling

750g Philadelphia cheese at room temperature

½ cup sugar

1 teaspoon vanilla

¼ teaspoon salt

Grated rind 1 lemon

1 tablespoon lemon juice

4 eggs separated

1 cup cream

2 tablespoons plain flour

 Topping

200g dark chocolate

150ml thickened cream

 Method

  1. Grease spring form tin. Pre-heat oven to 170c.

  2. Mix biscuits and butter, then press into bottom of tin. Chill while preparing filling.

  3. Beat eggs whites until stiff, set aside.

  4. Beat cream cheese until soft, add sugar, vanilla, salt lemon rind & juice, beat until creamy.

  5. Beat in egg yolks one at a time, then beat in cream.

  6. Lightly fold in flour then egg whites.

  7. Pour into crust and bake for 1 hour & 10mins.

  8. Turn off oven and leave cheesecake in oven until cold.

  9. Chill over night.

  10. Next day, gently heat cream, when warmed turn off heat and add chocolate. Stir until melted.

  11. Pour over cheesecake and place in fridge to set.

  12. Serve with a dollop of cream or decorate with melted white chocolate.

Anna Roumpanis