Tiger Stripes Cheesecake

Name: Tiger Stripes Cheesecake
Ingredients: For Biscuit Base; 50 g crushed Oreo cookies, cream removed; 50 g crushed digestive biscuits; 40 g melted butter (MW on high for 1 minute); For Cheese Filling; 500 g cream cheese; 100 g caster sugar; 3 eggs; 100 ml skim milk; 235 g sour cream; 1 tablespoon rum; 2 teaspoons lemon juice; 75 g 70% valrhona guanaja in beans dark chocolate (melted via double boil)

13 ingredients

9 steps

Ingredients

For Biscuit Base
50 g crushed Oreo cookies, cream removed
50 g crushed digestive biscuits
40 g melted butter (MW on high for 1 minute)
For Cheese Filling
500 g cream cheese
100 g caster sugar
3 eggs
100 ml skim milk
235 g sour cream
1 tablespoon rum
2 teaspoons lemon juice
75 g 70% valrhona guanaja in beans dark chocolate (melted via double boil)

Directions

1

Mix biscuit crumbs with melted butter. Toss biscuit crumbs into a lined 18cm cake pan and press firmly. Bake biscuit base at 160C for 12 minutes. Cool for use later.
2

Cream cheese with sugar till smooth and creamy.
3

Add in egg one at at time and beat till well blended.
4

Using low speed, beat in the sour cream and milk.
5

Divide batter into 2 equal portions of about 490g per portion.
6

Stir melted chocolate and rum into 1 portion of batter till well blended.
7

Add lemon juice into the other portion of the batter.
8

Spoon 1 ladle full of plain batter into the middle of the biscuit base, then 1 ladle full of the chocolate batter on top of the plain batter. Alternate between the two batters till all batter is used up.
9

Bake at 160C for 50 - 60 minutes till the circumference of the cake is cooked. The centre of the cake could be wobbly. Remove cake and cool for 1 hour. Chilled cake for at least 3 hours before serving, or overnight for better flavour.