Saturday, October 8, 2011

Devil's Cheesecake

I am so envious of my China colleges as everyone is having a week of golden week holiday this week.  Such super long break!!  China has at least two long breaks a year, beside this, the other one is Chinese New Year.  How nice if this happens in Singapore!!

Actually, I should be blessed as I have also benefited from this holiday.  All the China calls have been cancelled and what this mean is I just need to deal with the US and Europe this week, the activity during the day has significantly cut down and that gives me the opportunity to slow down and enjoy a more relaxing working week.  Such a bliss!

I always find a hassle when I buy a bigger box (1000ml) of whipping cream as it's difficult to use up unless I do a few cream or chocolate cakes in a row.  However, if I don't buy the bigger box, it will cost more to get a few of the smaller boxes.   To get rid of this left over whipping cream that bought to make my mum's birthday cake, I found this recipe - Devil's Cheesecake.  Since it's named as"devil", I expected this to be something special or unique.  However, it's disappointing as nothing really special, it's just a lighter version of chocolate cheesecake with chocolate frosting.  I don't really like the texture, it's neither here nor there,  not cotton-like or dense.  Although it's not up to my expectation, generally, my family do like it.

If you don't like creamy and rich cheesecake, this recipe may suit you.. Here you go.

(Recipe adopted from Alex Goh - Fantastic Cheesecake)

Cake Base (8" spring form tin):
  • 100g digestive biscuits
  • 3/4 tbsp cocoa powder
  • 1 tbsp brown sugar
  • 50g melted butter (microwave for 20 sec)
MethodCrush biscuits with a rolling pin, add in cocoa powder and brown sugar,  and then stir in melted butter.  Mix well.  Press the biscuits onto the tin till firm. Put aside.

  •  30g milk                             } (A)
  • 100g dark chocolate      }
  • 250g creamcheese
  • 40g brown sugar
  • 20g flour
  • 2.5 egg yolks
  • 100 whipping cream
  • 2.5 egg whites                     } (B)
  • 50g sugar                            }
  • pinch of cream of tartar }
  1. Preheat oven at 160*C for min 15 mins.
  2. Place milk into a heavy duty pot and bring to boil.  Off fire and throw in chocolate.  Rest for a min and then stir chocolate till smooth. Put aside - (A).
  3. Beat creamcheese and brown sugar until light.  
  4. Add in flour and cream till well blended.
  5. Add egg yolk one at a time and mix till well combined. 
  6. Add in whipping cream and cream until smooth. 
  7. Add in melted dark chocolate (A) and mix till well combined.  Put aside.
  8. Whip egg whites till bubbly, and crea of tartar and sugar into a few portions.  Whip until stiff and then add into cheese mixture from step 7.  Mix until well incorporated.
  9. Pour the cheese filling into the prepared base, bake at water bath at 160*C for 80-90 mins or until firm.  
  10. Remove it from the oven and let it cool.  Chill for 5 hours.
  11. Remove the cake from the tin.  Cover the cake with ganache (pls refer to following instruction) and decor as desired.


  • 75g whipping cream
  • 125g dark chocolate

Method:  Bring cream to boil and off fire.  Add in chocolate and rest for a min.  Stir till smooth and set aside to cool and then chill in fridge for 2 hours or until set.  Remove it from the fridge and whip it until light and fluffy.  (P.S.  I didn't chill the ganache in fridge and  whip till light and fluffy, I just let it set and frost onto the cake).


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