This is French baked cream cheesecake. Although it is deliciously creamy, I find it a little too sweet for my tooth. But the kids happily ate one big slice of it each. The sourness from the strawberry topping goes perfectly well with the rich taste of this dense cake. It's one of Gisslen's superb cheesecake recipes.
For a 9 inch pan (springform), with crumb crust bottom. Preheat oven to 180C.
Beat - 900g cream cheese (soften at room temperature) + 210g fine sugar + 30 g cornflour
Add to the mixture - 5 egg yolks + 1 tsp vanilla essence
Fold into the mixture - 1/2 cup cream (double or whipping)
In separate bowl, beat 5 egg whites till stiff, then add 105g fine sugar gradually. Beat till stiff and fold into the cheese mixture.
In a bowl, melt 100g chocolate and fold into 1/3 of the cheese mixture.
Pour 2 big scoop of the white filling and 1 big scoop of chocolate cheese filling alternately into pan. Bake for 10 minutes. Lower temperature to 110C then bake for 90 minutes.
Let the cake set in the oven for 2 hours. Then into the fridge overnight. Either serve it with whip cream or ganache and fruit compote.
Next time, I would reduce the sugar in the cheese to 150g only.
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