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kiwi topped lemon cheesecake

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I’m very happy to share with you guys the recipe of a fresh and lemony cheesecake. I admit I’m no expert when it comes to cheesecake making, but I think this recipe turned out so good and is truly worth sharing. Besides the ingredients, all that you will be needing is some patience and an adventurous spirit 🙂

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As well, it is worth noting that in this recipe I went for a less orthodox cheesecake base using an almond shortbread dough instead of the rather classical biscuit and butter base. And though cheesecake has been properly cooled after baking, its surface had some little cracks in the centre, however having this beautiful kiwi topping magically made all cracks disappear 😉

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double chocolate cheese tart

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When it is not a cheesecake, but not a tart either, it has to be a double chocolate cheese tart…and it happens to be quite easy and straightforward to make. Hope you get the chance to try it and share your adventures with me.

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For the Recipe

Ingredients

Tart Base:
125g butter, cut into small cubes
150g dark chocolate, chopped
1 egg
150g caster sugar
1/2 tsp vanilla extract
140g all-purpose flour, sifted
1/2 tsp baking powder

Cheese Cake Topping:
250g cream cheese
1 tsp vanilla extract
75g caster sugar
1 egg
100 white chocolate

Preheat oven to 180°C, grease & line the base and sides of a round 20 cm spring cake tin with baking paper.
Start preparing the tart by melting the chocolate and butter in a heat-proof bowl placed on a small pan of simmering (not boiling) water making sure the bowl does not touch the water (double boiler). Stir continuously till chocolate and butter have melted completely and are well combined. Set aside.
In a medium bowl, and using an electric mixer, beat egg, sugar, vanilla extract until creamy and pale in colour. Then stir in the chocolate mixture, followed by the flour & baking powder.
Pour the mixture into the prepared tin, and try to spread it as much equally as possible. Then bake for ten minutes only.
Meanwhile, prepare the topping by melting the white chocolate (use the same double boiler technique used for melting the dark chocolate and butter).
In a medium bowl, and using an electric mixer, beat the cheese, vanilla extract, sugar, and egg until smooth. Then beat in the melted white chocolate.
Pour the topping mixture over the baked base and bake for yet another 15 – 20 minutes. Then leave to cool completely in the oven with door ajar.
Once tart has cooled completely, refrigerate it for a minimum of two hours.
Sprinkle with cocoa powder. And enjoy :))
Bon Appétit!