Ho! Ho! Ho! Merry Christmas!!

Merry Christmas to all my friends and readers here! Christmas is not a religious occasion for my family since we are not Christians, but it is a time for us to soak up the festive spirit by feasting. For such a joyous festival, a sumptuous western spread would be terrific, so we will be dinning out this evening at one of the restaurants that serves western fare. Tazz has only made this Chocolate Cheesecake to mark the occasion.

Recipe for the Chocolate Cheesecake part is from Leisure-Cat. The recipe there is for a 6" cake with a biscuit base. I have decided to use a 7" Sponge Cake base and made it into an 8" cake, so I have modified the recipe to suit my need. We are very delighted with the end result as the Sponge Cake has balanced up the sweetness of the sweet chocolate cheese part.

For the Sponge Cake, I have used the recipe from Cookery Family. It is a Basic Sponge Cake recipe which is used as a base for any chilled cakes. The method used is separate egg method which is very easy even for a novice baker like me. So lazy to do the translation, if you are interested in this Basic Sponge Cake recipe, see here.






Chocolate Cheesecake
朱古力芝士蛋糕 (8" cake pan)

For the base:
7" Sponge Cake

Ingredients for the Cheese filling:
260g cream cheese, room temperature
130g dark chocolate
100g diary whipping cream
260g whipped cream (I used abt 275g diary whipping cream to whip till mousse state)
1 tbsp of gelatin
2 tbsp & 2 tsp of water (to dissolve gelatin)
100g castor sugar (I only used 70g castor sugar)


Method:

Melt dark chocolate with 100g diary whipping cream using the double boil method.

Dissolve the gelatin with water using double boil method.

Beat the cream cheese with sugar until creamy.

Add gelatin solution to dark chocolate mixture.

Make sure chocolate mixture is cooled, add into the cream cheese mixture. Mix well.

Add the whipped cream to the cream cheese mixture and mix well.

Put the cake base in the lined cake pan, pour in the cheese mixture. Refrigerate for at least 2 hours before serving.

Note: Adjust the castor sugar according to the type/brand of dark chocolate used.