Tiger Stripes Cheesecake

Wow! What a name for a cheesecake you might say! If you take a look at the cross section of this cake you will know why I gave it this name. Doesn't it resemble the stripes on tiger? The stripes are achieved by spooning the two batters alternately. This cheesecake is really rich, soft, smooth and creamy in texture and what's more ... it's sinful.

Take a look.



Ingredients: (18cm springform pan)
Biscuit Base:
50g oreo cookies (remove cream and crush)
50g disgetive biscuits (crush)
40g melted butter (MW on high for 1 minute)

Cheese Filling:
500g cream cheese (room temperature)
100g - 120g castor sugar
3 eggs (room temperature)
100ml skim milk
235g sour cream
1 tbsp Rum into the chocolate batter
2 tsp lemon juice into the plain batter

75g dark chocolate (melted via double boil)
(I used 70% Valrhona Guanaja in Beans (Dark Couvertures))

Method:
1. Mix biscuit crumbs with melted butter. Toss biscuit crumbs into a lined 18cm cake pan and press firmly. Bake biscuit base at 160C for 12 minutes. Cool for use later.
2. Cream cheese with sugar till smooth and creamy.
3. Add in egg one at at time and beat till well blended.
4. Using low speed, beat in the sour cream and milk.
5. Divide batter into 2 equal portions of about 490g per portion.
6. Stir melted chocolate and rum into 1 portion of batter till well blended.
7. Add lemon juice into the other portion of the batter.
8. Spoon 1 ladle full of plain batter into the middle of the biscuit base, then 1 ladle full of the chocolate batter on top of the plain batter. Alternate between the two batters till all batter is used up.
9. Bake at 160C for 50 - 60 minutes till the circumference of the cake is cooked. The centre of the cake could be wobbly. Remove cake and cool for 1 hour. Chilled cake for at least 3 hours before serving.

Notes:
Cake tastes best when chilled overnight as all the flavours will be infused into the cheesecake.