Ingredients:
For the Crust:
1 1/2 cups or 150 g chocolate cookies, crushed
1/4 cup or 50 g unsalted butter, melted
For the Filling:
2 tbsps unsalted butter, melted
1 tin or 397 g Sweetened Condensed Milk
2 cups or 400 g cream cheese
1 tsp vanilla essence
1 tsp lemon zest, grated
3 eggs
1/2 cup or 75g milk chocolate, melted
Directions:
Mix the chocolate cookies' crumbs and butter.Press the mixture into a loose bottom 20cm cake pan.
In a medium non-stick saucepan, combine melted butter and sweetened condensed milk and stir over medium heat for 5 to 6 minutes or until mixture thickens. Set aside to cool at room temperature.
In a large bowl, beat the prepared cooled sweetened condensed milk mixture with the cream cheese, vanilla and lemon zest until it becomes creamy and smooth. Blend in the eggs one at a time. Remove 1 cup of cream cheese mixture and combine with the melted milk chocolate.
Pour plain mixture into the crust. Drop the chocolate mixture randomly over the top.
Cover the outside bottom and sides of the cake pan with aluminum foil then place in a roasting tray filled with some water( bain marie). Bake in 150 C preheated oven from 1 hour to 1 hour and 10 minutes or until the mixture is firm from the middle when touched by finger.
Remove from oven and remove the cake tin from the bain marie. Set aside to cool.
When the cake cools, place it the fridge to chill. Remove from pan, slice and serve.
Cooking Tip: Sprinkle the top with icing sugar and cocoa powder. Garnish the sides with chocolate chips.
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