Chocolate Cheescake

adapted from Yozoranitesky's blog

Ingredients

Cheese Filling (A)
1 block of Philadelphia Cheese (250g)
60g of castor sugar
1 large egg

Cake (B)
130g sugar
180g butter
3 large eggs
3 tbsp of cocoa
120g flour
1tsp of baking soda
pinch of salt

Method

Preheat oven at 180 degrees

Cheese Filling

1. Beat sugar with cream cheese until light and fluffy.
2. Mix in the egg and beat until it is evenly blended in the cheese & sugar.
3. Set the mixture aside whilst making the cake.

Cake

1. Sieve cocoa, flour, baking soda and salt. Put aside
2. Cream sugar and butter together until light and fluffy
3. Beat in the eggs, one at a time until well mixed.
4. Fold in the sieved ingredients into this egg mixture and mix well.
5. Pour in half the cake mixture into a greased cake pan (8ins or 9 ins)
6. Pour in all the cheese filling on top and spread out. For wave-like effects, don't spread the cheese too evenly.
7. Pour in the remaining cake mixture and let the cake even out.
8. Bake for 55mins-60mins (8ins cake pan) pr 45-50mins (9ins cake pan)
9. Test with a tooth pick or skewer to make sure cake is cooked.
10. Take cake out of the pan after 10 mins as leaving it in the hot pan will have the effect of shrinking the cake later