Lemon Chocolate Cheese Cake

Cheesecake Filling:

A 600g cream cheese, 50g unsalted butter, 100g mascarpone cheese, 175g sugar, 2 lemon juice 

B 4 eggs, 200g whipped cream, 75g sour cream, 15g vanilla essence

C 30g corn flour

D 275g melted chocolate, 25g cocoa powder, 25g melted unsalted butter

E 200g melted white chocolate

F chocolate ganeche



Method :

1. Whisk A until smooth. Mix B and add it into A mixture gradually.
2. Add in C and mix until well combined. Divide the mixture into 2 portion.
3. Mix D. Add it into 1st portion of mixture, mix well.Mix 2nd portion with E.
4. Prepare cheesecake base tin and pour in chocolate mixture. Keep it into freezer until harder before spreading gently the white chocolate mixture into it.
5. Bake with water bath at 18 degree Celcius for 20 minutes. Turn to 150 degree Celcius and bake for another 50 minutes.
6. let it cool completely. Keep into freezer for overnight.
7. Remove the tin and spread chocolate ganache on top before serving.

P/S: 

Pictures taken from Google image.

1927 pm.
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