This cheesecake is perfect to serve as a light dessert. It is delectable and yummy with the combination of caramelized sweetness and a hint of saltiness in the smooth cheesecake.
Author Ann Low
Prep Time 15mins
Cook Time 1hr5mins
Total Time 1hr20mins
250gcream cheese - at room temperature
30gdark brown sugar
50mldairy whipping cream
3egg yolks - use large egg
2tbspplain flour - sifted
100gsemi-sweet chocolate - chop to pieces
85mldairy whipping cream
Grease the sides of a 8 inch removable cake pan and line the bottom with parchment paper. Blend biscuits coarsely and mix well with melted butter (add little more butter if you find the crumbly biscuits are too dry). Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Place the whole pan in the refrigerator for later use.
Beat cream cheese, sugar and vanilla extract together at low speed. Gradually pour in whipping cream and golden syrup, beat till smooth at medium speed.
Add egg yolks one at a time and beat until all combined. Then add flour and sea salt, mix well. Transfer cheese mixture to a large bowl.
In another clean bowl, whisk egg whites till foamy. Add sugar in batches and whisk to peak form. Use a rubber spatula to fold egg whites to cheese mixture in 3 batches.
Gently pour cheese mixture into prepared cake pan.
Steam bake in preheated oven at 150 deg C for about 60 minutes. It should feel set, but not rigidly so
Run knife around rim of pan so that the cake will not get a waist line. Leave cake to cool completely before removing from the cake pan.
Chocolate cream - melt chocolate and butter under under a bowl of hot water. Then lightly boil whipping cream and pour onto chocolate, stir mixture to smooth and leave to cool down.
Stir well chocolate cream and spread 2-3 layers on top of cheesecake, then chill it for a few hours in the refrigerator. Slice the cake with a hot knife.
**Do not sprinkle too much sea salt on cake as it will give a bitter taste
Please keep in mind that all oven temperatures and baking time varies