Chocolate Cheesecake With Meringue Topping - cooking recipe

Ingredients

100 g butter
150 g buttery biscuits
150 g shortbread
200 g dark chocolate, coarsely chopped
350 g full fat cream cheese
10 g cocoa powder
150 g sugar
1/2 tsp vanilla extract
3 None medium eggs
3 None medium egg whites
2 tsp lemon juice
150 g icing sugar + 1 tsp for decoration

Preparation

Mix the melted butter and cookie crumbs until well blended. Press onto the bottom of a greased 10 inch springform pan. Refrigerate.
Preheat the oven at 350\u00b0F. Melt 5 oz of the chocolate according to the package directions. Set aside to cool slightly. Beat the cream cheese, sugar, cocoa powder, eggs and vanilla extract with an electric mixer on medium speed until well blended. Add the melted chocolate and mix well. Pour into the prepared springform pan.
Bake for about 45 mins. Cool the cheesecake in the pan on a wire rack. Melt the remaining 2 oz chocolate. Set aside to cool. Spread evenly over the top of the cooled cheesecake.
Preheat the oven at 400\u00b0F. For the meringue, whisk the egg whites, lemon juice, powdered sugar and a pinch of salt in a bowl set over a pan of simmering water until the mixture forms stiff peaks. Spread on the top of the cheesecake. Bake for 10-12 mins. Loosen the sides of the spingform pan. Cool cheesecake on a wire rack. When cooled, remove from the cheesecake from the pan. To garnish, sprinkle edges of cheesecake with additional powdered sugar.