Chocomint Cheese Cake

Two things that I really enjoy eating is chocolate and cheese. With a dose of peppermint flavour added to them, it would be a splendid combination indeed for dessert. This recipe was taken from Anncoo blog with some slight modifications. I'm making this cake after my working hours and with all the mess in hands and number of steps involved, I hardly have enough time to snap more pictures to share.  Even though I'm making half of this recipe, it's worth all the effort being put in after seeing my bakes from the oven. I hope you will too  ;-)

INGREDIENTS

Chocolate sponge cake (Base)

4 eggs, separate egg yolks and whites

70g Sugar

60g cake flour, sifted

20g cocoa powder, sifted

40g butter
20g milk

Mint cheesecake

250g cream cheese

50g granulated sugar

3 large eggs

40g whipping cream

1 to 2 tsp peppermint essence

METHOD

You will need to prepare the base first before making the cream cheese mixture
Chocolate sponge cake (Base)

1. Beat egg yolks and half of the sugar using a balloon whisk until pale and fluffy. 
2. Using spatula, mix in flour, cocoa powder, milk and melted butter. 
3. Beat egg whites and the remaining sugar using an electric hand-mixer until soft peaks form. 
4. Fold egg whites into the egg yolks mixture slowly, do not stir.
5. Pour the mixture into a 8" square cake tin and bake in a preheated 180C oven for about 20 minutes or until done.
6. Leave the cake to cool in tin while you prepare the cream cheese batter

Cream Cheese mixture

1. Beat cream cheese and sugar using an electric hand-mixer until smooth.
2. Add one egg at a time and combine well after each addition.
3. Fold in whipping cream and peppermint essence, stir well.(optional ~add a small drop of apple green coloring)
4. Pour the cream cheese batter over the chocolate cake base.
5. Bake in water bath at 160C for about 30-45 minutes.
6. Leave the cheesecake cool in cake tin before removing it.
7. Chill cheesecake in the refrigerator for at least 4 hrs before serving.

Enjoy like I did