It kind of looks like the macarons around the cake are half sunk into the cake, doesn't it?
Anyways the cheesecake was a hit; creamy chocolate cheese filling, a little chocolate hit from the chocolate button, chewy chocolate macaron, and crunchy with the chocolate biscuit base . Note: best not eaten after a heavy meal (e.g. KFC or any other fast food for that matter...because we did and everyone didn't look so good afterwards).
Decadent Chocolate Cheesecake
125 grams of chocolate biscuits (I made my own the previous day creaming together a 1/2 cup of butter softened with 1/4 cup brown sugar, then added 1 cup all purpose flour and mixed. I spooned the mix onto baking paper into about 12 proportions and baked it for 20 minutes in a preheated oven at 150 degrees Celius)
60 grams of melted butter
250 grams of cream cheese, softened
1/4 cup brown sugar
2 egg yolks (I think this can be omitted)
1 cup cream, whipped
125 grams milk chocolate
- Prepare the base first by mixing the biscuit crumbs (crush the biscuits beforehand) with the butter and then press this into a 20cm diameter spring form cake pan (or prepare a cake tin by lining with baking paper). Refrigerate this.
- Melt the chocolate in a bowl over a pot of boiling water.
- Beat cream cheese until smooth then beat in the brown sugar. Add lightly beaten egg yolks and melted chocolate and mix well. Then gently fold in whipped cream.
- Pour over the biscuit base now in the cake pan. Then smooth the surface. Add any decorations or other elements as desired. Chill for at least 4 hours before serving.