Method

part 1 - Milk chocolate cheese cake - New York style

In the bowl of a mixer fitted with a paddle, mix the cream cheese & sugar with the eggs and egg yolks, at low speed to avoid air formation.

Gently warm the cream to 60 degrees celsius and let the milk chocolate melt in the cream. When the cream mix has cooled to luke warm, add to the cream cheese mixture. Stir this gently together and pour through a strainer to avoid lumps - allow this mixture to rest chilled and covered over night to mature.

Pour over the cooled crust and bake in a bain marie at 140 - 150 degrees C until the cake has just set and is very slightly wobbly when tapped. Allow to cool in room temperature before wrapping and chilling.

The lemon curd should be poured over the cake when it is cooled all the way. After the curd has been used the cake can be stored up to a week in a chiller or frozen up to a month before use.

Method part 2 - Crust

Crush and mix all by hand till medium fine particles - avoid making the mixture too fine. Add the egg yolk at the end to ensure the crust to set up nicely when baking.

Bake in a 20 cm mould at 175C for 8 to 10 minutes and cool down.

Method part 3 - Lemon curd

Stir in the butter cubes - check the temperature is in the range between 75C - 80C

Allow the gelatin to bloom in the water in a microwave safe container - when fully bloomed use the microwave to melt the gelatin - in 15 second bursts. Pour this into the still warm lemon curd. Then strain the combined curd into a heat proof container.

Cover with plastic wrap placed directly on the surface of the curd. Cool at room temperature until cool to handle - when just lukewarm pour over the cake in desired thickness.