Cream Cheese Cake

Preheat the oven to 180°C (medium)

Line the bottom of a 25cm diameter cake pan with parchment paper and grease the sides with margarine

Spread the crushed English biscuits over the prepared pan, compressing them to the bottom with your fingers

Melt the chocolate in a heatproof bowl set over a pot of simmering water (do not let it boil), stirring gently. Reserve

In a processor or blender, beat the cream cheese and sugar until smooth

Add the heavy cream with lemon juice, eggs, cocoa powder, and vanilla extract

Join the reserved chocolate and mix, pulsing the appliance several times (in a blender, use the pulse button)

Transfer to the prepared pan and level the surface with a spatula

Bake in a preheated oven for 1 hour or until the center is creamy and the cake starts to crack around the edges

Remove and let cool completely

Cover with aluminum foil and refrigerate for at least one day or up to 6 hours

To unmold, pass a knife around the edges of the pan and turn it over onto a plate. Reserve

Melt the chocolate in a heatproof bowl set over a pot of simmering water (do not let it boil), stirring gently

Place it in a pastry bag with a fine tip

Remove the parchment paper from the cake and decorate by making chocolate stripes

Serve immediately

415 calories per slice

Obs.: 1

If the cake does not unmold easily, warm the pan rapidly over a flame

2

Cream cheese is a creamy American cheese found in tubs for use on pizzas and crackers, and in tablets for recipes that go under the broiler.