Marble Cheese cake

I must admit, I'm addicted to cheesecakes. I make them at home and almost always order cheesecake whenever I go out to eat. Who can resist that creamy, melt -in-your-mouth goodness.

You may notice from the procedure that making cheesecakes is not complicated at all. The only thing I don't like about it is having to wait overnight before I can indulge.

Here's the recipe:

crust base:
120g plain flour
60g self raising flour
55g soft brown sugar
1/2 tsp orange rind(you may also used lemon rind)
80g butter diced
1 whole egg

Filling:
750g cream cheese
120g castor sugar
1 tsp vanilla essence
120g white cooking chocolate(melted by double-boiling)
30g conflour
300ml UHT whipping cream(I used Anchor)
3 eggs -beaten

topping-marble effect:
50g dark cooking chocolate(melted by double-boiling)

Method:
1-BASE crust: Preheat oven at 180C.
-Lightly brush a 9" loose-base cake tin or spring form cake tin with con oil.
-Place all the dry ingredients in a mixing bowl.
-Add butter and beat at low speed until mixture resembles breadcrums.Add in egg and beat until mixture binds.
-Press mixture into cake tin & prick holes with fork.Bake for 20-25 mins.

2-After crust is perfectly baked reduce the oven tempreture to 140C
-Beat cream cheese and sugar till creamy,add in melted white chocolate ,cream,vanilla & cornflour-beat until smooth
-Lastly add in eggs and mix just until combined.
-Pour batter onto set base
-Drizzle with melted dark chocolate on top
-Steam bake for 1 hour 15 mins
-Leave cake in the oven with door closed for 30 mins but temperature turned off
-Remove cake from oven and let cake cool at room temperature.Refrigerate for 6 hrs before serving.

Note:It is a good idea to use a warm knife to slice cheesecake for a clean cut.