I think everything happens for a reason - even in determining what’s going to be baking in the oven. Intending to bake Marble Cake for Eid, I bought unsweetened cocoa. Unfortunately, I realized I’d lost or misplaced the recipe my friend gave me years ago AFTER I bought the cocoa. So after a few hours of searching high and low and in between recipe book pages and at the back of drawers, I decided I was in no mood to bake anything. I was hot, tired and angry with myself for having misplaced it. It was tried and tested and was a winner every time I baked it. Urgh….GRRRrrrrRRRRrrr….

Over the weekend, I did some pantry stock check and I found a can of Nestle table cream I normally use to make cheesecake about to expire. When? The next day! Since an unused box of cocoa made me feel like using it and an almost expiring can of cream was forcing me to make use of it, I whipped this chocolate cheesecake to my family’s delight. I hardly bake anything with chocolate because it’s not exactly something I like but I have to admit that I had a second serving of this cake. I used Nigella Lawson’s recipe modified it  and the result? Deeelicious! - even if I say so myself.

Ingredients:

Base:

2 cups Graham Biscuits - pounded to resemble breadcrumbs

1/2 stick butter

1/2 cup cocoa powder - unsweetened

2 tbsp - icing sugar

Method:

1. Combine all the ingredients and mix well.
2. Pour the mixture into a 9in springform pan and press until it covers the base completely to become a hard base. Leave it in te freezer to chill while preparing the rest of the cake - about 15 minutes.

Cheesecake:

2 and 1/8 package of Philadelphia Cream Cheese (8oz per package) - at room temperature

1 1/2 cup granulated sugar

1 tbsp custard powder

3 large eggs + 2 large egg yolks

1 tsp unsweetened cocoa + 1 tbsp hot water - mixed well

1 small can of Nestle table cream (8oz) - stir till smooth before use

1/3 cup sour cream - stir till smooth before use

1 cup of semi-sweet chocolate chips - using the double boiler method to melt

Method:

1. Preheat oven to 375F.
2. Beat the cream cheese till smooth. The best texture is achieved when it’s reached room temperature.
3. Combine sugar and custard powder in a bowl. Add to the cream cheese and beat to incorporate.
4. Add the eggs one at a time and then add both yolks. Beat well with each addition.
5. Combine cocoa mixture, sour cream, and table cream in a bowl. Stir well. Add to the cheese mixture and beat well.
6. Add the melted chocolate into the cheese. Use a spatula to stir the chocolate gently until well mixed.
7. Pour the cheese mixture into the chilled springform pan. Lift the pan from the table and bang it firmly a few times to make air bubbles to surface. Use a spatula to smoothen the top and remove air bubbles that has surfaced.
8. Wrap the sides and base of the pan with plastic wrap. Then cover the plastic with aluminum foil. This is to prevent water from seeping into the pan.
9. Place the pan into baking tray. Place the tray into the oven and pour boiling water until the tray until it is about 1/2 full. The water bath will ensure that the top of the cake does not crack during baking.
10. Bake the cake for 50 minutes until the sides and top of the cake is set but the center is still wobbly.
11. Remove the cake from the oven. Remove the aluminum and plastic wrapping. Leave the cake to cool in the pan.
12. When cooled, place it in the refrigerator overnight.
13. Drizzle melted chocolate when serving or just eat it plain.