This is a great and perennial favourite dessert at the InterContinental at Aphrodite Hills – an unusual and delicious cheesecake.
Ingredients for 6 Servings
875 g cream cheese
200 g icing sugar
4 large eggs
200 g 70% dark chocolate melted
125 g icing sugar
Method
- Preheat the oven to 210°C.
- In one mixing bowl, mix the cream cheese with sugar well, with a spoon.
- Slowly add the eggs one by one and mix well for several minutes.
- Melt the chocolate in a bowl which is held over a pan of slowly boiling water (do not let the bowl touch the boiling water
- When the chocolate is melted, take the bowl and mix in little by little the icing sugar.
- Line the bottom of a 24 cms diameter round baking tin (NOT one with a loose base) with aluminium foil
- First spoon the chocolate mixture into the tin.
- When it has settled gently spoon the white mixture over.
- Put the baking tin into an oven pan and pour warm water around it, so that it comes half way up the baking tin.
- Bake in the centre of the pre-heated oven for 30 minutes.
- Remove from the oven and allow to cool.
- Refrigerate for 4 – 6 hours, before carefully removing the cheesecake from the tin onto a serving dish. Decorate the top to your taste.
