Tuesday, April 24, 2007

Jaffa Liquer Slice

Biscuit Base:

280 gm. plain chocolate biscuits - Khong Guan brand or any brand will do
100 gm. melted butter

Cheese Filling:

500 gm. Cream Cheese - softened
100 gm. dark cooking chocolate - melted
3 eggs
160 gm. caster sugar
1 Tbsp. finely grated orange rind
2 Tbsp. Cointreau or Grand Marnier

Chocolate Ganache: Topping

160 gm. chopped chocolate
60 ml. dairy cream


(1) Blend biscuits into fine crumbs. Add in melted butter and mix evenly. Press into rectangular pan - 19 cm x 29 cm, line base with baking paper extending paper 5 cm over the edge.
(2) Cheese Filling: Whisk eggs and sugar until thick and creamy.
(3) Beat cream cheese with a paddle at medium speed until smooth. Add in egg mixture gradually.
(4) Pour half the cheese mixture into another bowl. Stir in melted chocolate into one bowl and rind and cointreau into the other bowl. Pour both mixture into pan, swirl with skewer.
(5) Bake for 40 mins. at 160C. Cool cheesecake in oven with door ajar.
(6) Make chocolate ganache. Boil dairy cream till just boil then pour into dark chocolate and stir till smooth. Spread chocolate ganache over cooled cheesecake and refrigerate for 3 hours or till set before slicing.


Anonymous said...

This looks intriguing...I'm guessing Cointreau as a jaffa liqueur ingredient.
Could you share the recipe with us? Thanks.

Anonymous said...


AUnty Yochana
Do you noe how to make caramelised banana in crepe??


ME said...

Hi Aunty Yochana,

I always follow your daily bakes and still vy amazed :)

Could I hv the recipe for this yummy cake? I'm a chocoholic hehe..

Btw, aunty, I'd love to try some of your cheesecake recipe, but I read steam bake / baine marie...what does it mean? Can this be done using normal oven or it's a special oven?

Thanks so much


Aunty Yochana said...

Hi alice,

Baine marie is a method whereby you used for baking cheesecake so that is will turn our moist and smooth. Fill a large pan containing hot water , place into the oven and then place your cheesecake into the hot water, making sure that no water will seep in if you're using springform tin. Wrap your springform tin with aluminium foil.


Aunty Yochana said...

Hi wingigi,

Place 1 - 2 Tbsp. of butter into a saucepan, scoop some brown sugar and cook till sugar melts then put in your sliced bananas and stir till it's well coated. Do not over cook the bananas otherwise it will break into pieces.


Aunty Yochana said...

Hi kitten,

you're right...I used Cointreau.

O.K. will post soon.


Sophia said...


Can I use oreo biscuit for the base?



Aunty Yochana said...


Of course you can use Oreo biscuits..it will taste more delicious.

Once I over bought St. Michael's chocolate coated biscuits and used it as base for my cheesecake and then gave it to my daughter's piano teacher. The next day the piano teacher came and tell me that her teenage kids love the cheesecake so much especially the base...hahaha...isn't it a trick??


ME said...

hi aunty yochana,

thanks for the recipe and the explanation abt baine marie
i'll try them out


Alcohol Server Certification said...

I was wondering if I can substitute Chocolate Graham Crackers to 280 gm. plain chocolate biscuits - Khong Guan? I think it's not available in our country.