Rosemary- infused Cheesecake

Ingredients

For the base

• 5 eggs

• 25 g cocoa powder

• 125 g castor sugar

• 100 g refined flour

• 25 g unsalted butter

For the cheesecake

• 200 g Philadelphia cream cheese

• 150 g icing sugar

• 50 g sour cream

• 50 ml cooking cream

• 5 egg yolks

• 20 g cornflour

• a little fresh rosemary

To garnish

10 g caramel sauce

2 sprigs fresh rosemary

Method

For the base

Mix the ingredients for the base and line a baking tray with it.

For the cheesecake

Mix all the ingredients for the cheesecake except cream and rosemary, adding egg yolks periodically, with a spoon or paddle.

Fold in the cream infused with rosemary.

Baking

Pour the batter onto the prepared base and bake on a water bath at 160o C for 25 minutes.

Presentation

Cut the cheesecake as desired, glaze and top with blackened caramel sauce.

Garnish with rosemary and serve cold.