Cheesy

Last weekend the Ruby, Letita, Ginelle, Zubaidah and all manners of everything feminine kicked in leaving me with very little choice but to heed the call. It was the time of the month again. And each time this happens, I feel the need to bake. I haven't baked an unadorned, no-frills cheesecake for the longest time and rummaging through my fridge, I found enough ingredients to bake one. I know I owe a certain someone a cheesecake but rest assured that I had you in mind when I did this.

When it comes to baking, and especially cheesecake, I like to experiment a little. I remember a bar of cooking and white chocolate tucked somewhere in the fridge and this gave me an idea. This one turned out to be nice if you're into 'chocolaty' cheesecakes.

I don't conform to convention when it comes to baking and therefore, I shall not bore you with the intricacy of the correct measurement of what goes into making a good cheesecake.

You will need :-

But before you start anything, please pre heat your oven. If your oven has a baking dish / rack, fill it to the top with water. Why? Because, my momma told me so. But really, this is to ensure the moisture consistency in the cake later on. In the baking world, this is refered to as giving the cake a water bath or something like that. Moving on...

Crust

1. Biskut Marie - enough to cover the base of a medium size springform
2. Butter - a little bit, melted (Get a saucepan filled with water and in a separate sauce pan add butter, put butter saucepan into the boiling water and let it melt)
3. Cinnamon

Filling

1. Cream cheese (I use only Philadelphia but Anchor will also do)
2. Cooking chocolate - if you have a whole bar, break in half and melt
3. White chocolate - same as No. 2
4. Flour - a cup
5. Brown sugar - a cup
6. Eggs - 6
7. Sour cream
8. Vanilla essence

Now, crush the Biskut Marie finely, add cinnamon to your liking and pour in melted butter. Get a springform pan and press evenly at the bottom with a spoon. Throw this in the freezer. [Alternatively, you may also want to use Graham cookies and chocolate muffin processed and mix well. You may also want to add bits of walnuts.]

Cream cheese and brown sugar in your electric mixer until smooth. Add eggs one by one. Pour in a bit of vanilla essence. I didn't have sour cream and I was arsed to go search for one so I used a little bit of fresh yogurt instead. Shift in the flour. I used a little flour and not starch as I usually do but I'm not remorseful or anything but flour gave it the right texture and besides, I was out of starch.

Next, pour mixture in two separate bowls. Pour melted white chocolate into one and mix well. Take your melted cooking chocolate, pour in the other mixture and do likewise.

Take out the crust from the freezer and pour in your white chocolate mixture in first followed by the errrr...the other mixture. Slowly.

A little tip - pour enough water in a baking tray and let your cheesecake bake at say, 140 degrees Celsius say, for 90 minutes or until the top is brown. DO NOT!!! I type again, DO NOT open the oven door too soon. Let the cake cool down say, for an hour. This is to prevent it from cracking while preserving a rich uniform texture.

Take it out and while still in the springform leave in the fridge for a whole day before serving.

This one turned out to be amazingly nice. If you have strawberry glaze, it should go very well with it. The texture was moist and delicate and the cheese literally melts in the mouth.

Perfect for those of you who just want your tongue to do the work.