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International Recipe : Mulberry Orange Cheesecake in Chocolate Crust

Ingredients:

Base:

• 250g Oreo biscuits
  
• 50g cooking chocolate
  
• 125g butter

Filling:

• 750g Philadelphia cream cheese
  
• 140g castor sugar
  
• 30g cornflour, sifted
  
• 300ml whipping cream
  
• 4 eggs
  
• 1 grated orange rind

Topping:

• 300g fresh mulberries
  
• 120g castor sugar
  
• 1 tsp cornflour with 1 tbsp water
  
• ½ tsp grated orange rind (optional)

Directions:

1. Preheat oven to 150 degree C. Grease a 9-inch loose-base tin.
2. Grind the Oreo biscuits and cooking chocolate finely in a food processor.
3. Add butter and blend until moist clumps form.
4. Use a spoon to press the mixture onto base and side, 3.5cm high, of the greased tin. Chill in the refrigerator for 30 minutes.
5. Wrap heavy-duty foil around bottom and side of loose-bottom pan before putting in the filling.
6. To prepare the filling, beat cream cheese and sugar until light and creamy with an electric beater. Beat in cornflour.
7. Best in eggs, one at a time. Beat in whipping cream and orange rind, if used, and pour filling into chilled crust.
8. Back the cake in a water bath by placing the pan in a large roasting pan half-filled with hot water.
9. Bake for about 55 minutes until the centre is set but the filling is still like soft firm jelly.
10. Turn oven off. Leave cake in oven for 30 minutes with door closed.
11. Remove the water bath, but leave cake to cool completely in oven with door ajar.
12. Cover and chill overnight.
13. To prepare the topping, stir sugar and water in a saucepan over low heat until sugar dissolves.
14. Add in mulberries and cornflour mixture. Bring to simmer, stirring continuously, for about 3 minutes.
15. Stir in orange rind. Turn off the heat and let cool completely before chilling it in a container.
16. Spread the topping on the cake before serving.

Note: Mulberry topping can be made two days ahead if kept refrigerated. The cake, with its contrasting colors, is not only lovely to look at but tastes wonderful as well.