Chocolate Strawberry Cheesecake

Ingredient

Method

Chocolate Cake: 60g butter 50g caster sugar 1B egg 15g cocoa powder 40g LP flour 1tsp baking powder  1tsp vanilla essence Cheese batter:  ing A: 270g cream cheese 40g butter 60g sour cream 4B egg yolks 30g corn flour 40g condensed milk 60g mascarpone cheese  45g milk 60g LP flour 35-40g strawberry powder 5-8g red yeast rice powder   ing B: 4B egg whites 50g caster sugar few drop rice vinegar

Chocolate Cake:  1. Line the 7" square pan with parchment paper. Make it so that the paper sticks out about 1cm over the edges. Cut a circle out of parchment paper to place in the bottom. Preheat the oven to 170°C   2. Beat the butter and sugar until light. 2. Add the eggs, one at a time, mixing each until fully incorporated. 3. Slowly add the dry ingredients and beat on low speed until well combined. 4. Bake for 10 minutes, set aside. Cheesee batter:  1. Place all ing A into food processor and beat until smooth. Set aside. 2. Add the egg whites, rice vinegar and granulated sugar to a clean bowl and whip with a whisk until soft peaks form. If you whip it too much, it will separate when baked, so be careful!  3. Add 1/3 of the egg whites to Step 1. Mix it in using cutting motions by scooping up from the bottom of the mixture. Add the rest of the egg whites and combine with a rubber spatula equally while keeping the air bubbles intact.  4. Pour onto the chocolate cake and gently shake to even out the surface. Sprinkle Parmesan cheese on top. 5. Place the pan on a baking tray. Pour water into the tray until about 2cm up the sides of the cake pan. The cheesecake will be baked in this double boiler type setup.  6. Place into the oven. Bake for 90 minutes until it has turned golden brown and elastic, or until tester comes out clean.  7. Leave in the pan until it cools. It will be soft so it falls apart easily. Once cooled, remove from the pan with the parchment paper and let it chill in the refrigerator for 1 day.