Chocolate Cheese Cake

Last Sat, I baked Chocolate cheese cake for my hubby's 33th birthday..this was also my 4th attempt baking cheese cake..previous 3 attempts were not suceessful, the cheese content was either too hard or too soft..hence, this round, I paid extra attention to the gelatin powder quantity..a crucial part of the cheese content..and BINGO..hubby commented it was really good..phew!


Recipe:-
The base
175g McVities Digestive Biscuits
80g Unsalted butter
50g Castor sugar

1. Crush all the biscuits till it become almost like sand texture (crumbs) and mix it with the castor sugar.
2. Melt the butter. Pour the butter into a tray together with biscuits crumbs. Mix it well.
3. Compress it evenly on the base of the tray. Put in the fridge for at least 1hour or till it is hardened.
4. Make some small holes all over the base using a fork (this is to ensure the cheese sticks to the base).

The Cheese content
500g cream cheese
1 cup of fresh yoghurt
340g bittersweet chocolate, chopped
280g (or 2/3 of a small tin) of sweetened condensed milk
8 teaspoon of gelatin powder, with 200ml water

1. Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside to cool.
2. Let the cheese cool down to room temperature.
3. Pour the water into a small pot and heat up under low heat. Then, pour the gelatin powder into the pot and stir it thoroughly until melted. The end product is a very thick and sticky gelatin mixture. Set aside for use. 
***if you are using only 50% of the ingredients, then put 4 tsp of gelatin powder wtih 100ml water***
4. Using an electric hand mixer, blend the cheese well to make it soft.5. Next pour in the sweetened condensed milk and mix it well. Then pour the yoghurt in as well. Blend it well and thoroughly.
6. Quickly pour this gelatin mixture into the earlier cheese content and then mix it well.
7. Then put in the melted chocolate. This time do not use the electric mixer, just use a spoon to evenly stir the melted chocolate with the cheese content.
8. Finally, pour the final cheese content into the earlier prepared base tray. Decorate as desired.
9. The cheese cake should remain in the fridge for at least 2 hours (or overnight) before consuming. Enjoy!