Chocolate Mint Cheese Cake

I really couldn't resist the beautiful cheesecakes posted by Anncoo recently.

I love both baked and non-bake cheesecakes.  Ann, do you think my base looks a little dry? These photos were taken immeditely from the fridge. 



Recipe reference is adapted from Anncoo Journal. This is indeed a cake that I would love to savour it with my favourite coffee slowly ... but too 'sinful' to have all by myself.  Will bring some to office to share with my colleagues who have been a fan of my bakes.  ;)

Ingredients for chocolate cake base:
3 egg yolks
65g sugar
3 egg whites
60g cake flour or all purpose flour - sieved
20g Valrhona cocoa powder - sieved
40g melted butter
20g fresh milk

Method:

1. Beat egg yolks and 30g sugar until fluffy.  Stir in sieved flour, cocoa powder, milk and melted butter.
2. Beat egg whites and 35g sugar until soft peaks formed.  Fold egg whites into egg yolks mixture.
3. Pour the mixture into a 8 x 8 x 1 1/2 inches (lined) cake tin.  Bake at 180C for about 25 minutes.
4. Leave cake to cool in tin (do not remove cake from tin)

Mint Cheesecake:
250g cream cheese at room temperature
45g sugar
3 large eggs
50g whipping cream
1 to 1.5 tbsp peppermint essence

To Assemble:

1. Combine cream cheese and sugar.
2. Add one egg at a time.  Beating 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 mixture into the cake tin over the chocolate cake base.
5. Bake in water bath at 160C for about 35 - 40 minutes.
6. Leave cheesecake to cool in tin before removing it.
7. Chill cheesecake before serving.

Notes: Wrap cake in with heavy duty aluminium foil to prevent water from sipping into the cheesecake during baking.
You can add vanilla extract to the chocolate and cream cheese batter if you don't like peppermint.