Chocolate Cheesecake With Mint
By: Anncoo
Published: Monday, May 30, 2011 - 2:41am

Ingredients




Chocolate Cake (Base)
3 Eggs yolks
65 grams Sugar
3 Egg whites
60 grams Cake flour or all purpose flour- sifted
20 grams Valrhona cocoa powder- sifted
40 grams Melted butter
20 grams Fresh milk
Mint Cheesecake
250 grams Cream cheese (room temperature)
45 grams Sugar
3 Large eggs
50 grams Whipping cream
1 1/2 tablespoons Peppermint essence (or puree some mint leaves& push them through a sieve to extr

Preparation

1 Chocolate Cake (Base) 2 Beat egg yolks and 30g sugar until fluffy. Stir in flour, cocoa powder, milk and melted butter. 3 Beat egg whites and 35g sugar until soft peaks form. Fold egg whites into egg yolks mixture. 4 Pour the mixture into a 8 x 8 x 1 1/2 inches (lined) cake tin. Bake at 180C for about 25 minutes or until done. 5 Leave cake to cool in tin. (do not remove cake from tin) 6 To Assemble 7 Combine cream cheese and sugar. 8 Add one egg at a time. Beating well after each addition. 9 Fold in whipping cream and peppermint essence, stir well.(optional ~add a small drop of apple green coloring) 10 Pour the cream cheese batter into the cake tin over the chocolate cake base. 11 Bake in water bath at 160C for about 35-40 minutes. 12 Leave cheesecake cool in cake tin before removing it. 13 Chill cheesecake before serve. 14 Kitchen note: Wrap cake tin with heavy duty aluminum foil to prevent any water from sipping into the cheesecake during baking. 15 You can replace vanilla extract to the chocolate and cream cheese batter if you don't like peppermint.