Ingredients (for the base)
1) 150 gms kellogs chocos cornflakes
2) salted butter (75 gms)
3) caster sugar (130 gms)
4) eggs-3
5) egg yolks-3
6) vanilla extract (1.5 teaspoon)
7) cream cheese (600 gms)
8) lemon juice -1.5 tablespoon
For the topping
1) sour cream (100 gms)
2) caster sugar(1 tablespoon)
3) vanilla extract- 0.5 teaspoon
4) white chocolate/ milky bar (50 gms)
Procedure
Add the chocos into a bowl and whisk it gently until it is processed...Add the butter and repeat the process until you get a fine dark mixture..Take a springfoam pan and gently spread the mixture with your hand or back of a spoon into it...spread it in such a manner such that the border is a bit elevated..Keep it in a refrigerator for like half an hour until it is set..Now preheat the oven to 180 celsius..Take a bowl and gently whisk the cream cheese , castor sugar ,eggs,egg yolks together with the essence and lime juice...Line the outside of the springfoam pan with a foil such that the bottom and the sides are covered...It prevents the water from entering when the pan is put into the roasting tin...Now add the cheese mixture onto the crust which is set...Take a roasting pan and now put the springfoam pan with the mixture onto it..Fill the tin with water such that it does'nt cross more than half of the pan level..Adding too much water makes it too difficult to lift in the end...Bake for like 50 minutes until the cake is set but make sure it doesnt get too rigid or soggy in the centre..Now whisk in the sourcream, milk chocolate and the essence in a bowl and pour the mixture on top and bake for an other 10 minutes...Once baked remove the roasting tin first...Then gently remove the foil from the springfoam pan and let it cool down...Refrigerate for 20 minutes and slice it gently using a knife dipped in hot water..Garnish it with fresh strawberries
1) 150 gms kellogs chocos cornflakes
2) salted butter (75 gms)
3) caster sugar (130 gms)
4) eggs-3
5) egg yolks-3
6) vanilla extract (1.5 teaspoon)
7) cream cheese (600 gms)
8) lemon juice -1.5 tablespoon
For the topping
1) sour cream (100 gms)
2) caster sugar(1 tablespoon)
3) vanilla extract- 0.5 teaspoon
4) white chocolate/ milky bar (50 gms)
Procedure
Add the chocos into a bowl and whisk it gently until it is processed...Add the butter and repeat the process until you get a fine dark mixture..Take a springfoam pan and gently spread the mixture with your hand or back of a spoon into it...spread it in such a manner such that the border is a bit elevated..Keep it in a refrigerator for like half an hour until it is set..Now preheat the oven to 180 celsius..Take a bowl and gently whisk the cream cheese , castor sugar ,eggs,egg yolks together with the essence and lime juice...Line the outside of the springfoam pan with a foil such that the bottom and the sides are covered...It prevents the water from entering when the pan is put into the roasting tin...Now add the cheese mixture onto the crust which is set...Take a roasting pan and now put the springfoam pan with the mixture onto it..Fill the tin with water such that it does'nt cross more than half of the pan level..Adding too much water makes it too difficult to lift in the end...Bake for like 50 minutes until the cake is set but make sure it doesnt get too rigid or soggy in the centre..Now whisk in the sourcream, milk chocolate and the essence in a bowl and pour the mixture on top and bake for an other 10 minutes...Once baked remove the roasting tin first...Then gently remove the foil from the springfoam pan and let it cool down...Refrigerate for 20 minutes and slice it gently using a knife dipped in hot water..Garnish it with fresh strawberries
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