Marble Cheesecake ??????

This is adapted from Kraft's site, Classic Cheesecake.
Made it into a marble cheesecake rather than a plain one.

The outcome? So so la... I prefer Alex Goh's marble cheesecake.

Being an asian.. I like things to be soft and fluffy, so a dense cheesecake is just not for my tastebuds. If u like it dense, u'll like this one. It's ok..but not very nice, in my opinion. Maybe due to the density.

Rather easy to make and bake. My first uncracked cheesecake!



Ingredients: I used 2 6 inch foil pans. Smaller pans means shorter baking time.

150 gm digestive biscuit (finely crushed)
60 gm butter, melted

Mix the above ingredients and press onto base of pan.
Bake in 160C for 10 minutes. Leave to cool.

500gm cream cheese, room temperature
100gm sugar
1 tsp vanilla essence
2 eggs
1 heaped teaspoon quality cocoa powder
2 Tbsp boiling water

1. Cream the cream cheese until smooth.
2. Add in sugar and continue to beat for a minute.
3. Add in vanilla, mix well.
4. Put in eggs, one by one. Beating well after each addition. This is the cheese mixture
5. Mix cocoa powder with boiling water until smooth.
6. Put in 6 Tablespoons of cheese mixture into cocoa powder to make choc cheese mixture.
7. Put in 4 Tablespoons of cheese mixture into each prepared pan. Spread and level mixture
8. Spoon 2 Tablespoon of choc cheese mixture onto each cheese mixture. Drizzling it all over.
9. Top with remaining cheese mixture, trying to cover up the choc cheese mixture.
10. Lastly drizzle the remaining choc cheese mixture onto the 2nd cheese mixture layer.
11. Use a tooth pick or whatever with a pointy end to draw the mixture in whichever direction u like.
12. Bake in water bath, 160C 10 minutes, 140C for 30 minutes.
13. Leave to cool in closed oven for an hour.
14. Remove from oven and when completely cooled, chill in fridge for 4 hours or overnight before cutting.

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Neapolitan Yogurt Cheesecake ?? ??????

Had this idea of making a chilled neapolitan cheesecake. Tried searching online for one, but couldn't find one. I can only find baked ones.. So, I created this for my mom.

I used yogurt for the top layer, so that the cake would be lighter on the tummy.

After tasting this (after my mom cut the cake, of course), I can say, I'm satisfied with it. Recieved good comments on it. Saying it was light and refreshing, not too filling and overpowering. I like the slightly bitter chocolate sponge (bitter like dark choc), it's a good contrast to the sweet fillings.

So, if u are looking for a light cheesecake, try this. If u want a very strong cheese smell cake or prefer a denser one... skip this.

Chocolate Sponge
4 eggs
100gm sugar
70gm flour
20gm cocoa powder
50gm corn oil

1. Preheat oven at 180C. Line a 10� x 10� shallow square pan with paper.
2. Beat eggs and sugar until light and fluffy, about triple in volume
3. Sift cocoa powder together with flour.
4. Fold into (2). Mix well.
5. Fold in corn oil.
6. Pour into baking pan and bake for 15-20 minutes.
7. Remove from oven and remove paper lining from cake.
8. Let cool and cut cake to fit cake ring. (I used 8 inch ring)
9. Place cut out cake in cake ring onto cake board and freeze.

Vanilla Cream Cheese layer
250 gm cream cheese (room temperature)
40gm sugar
100 gm plain yogurt
1 tsp vanilla essence
100 gm whipping cream (whipped)
1 Tbsp gelatin
60 ml water.

1. Put gelatin and water into a heat proof bowl. Double boil until gelatin dissolves. Let cool to room temperature.
2. Beat cream cheese and sugar until light and creamy.
3. Add in yogurt and vanilla essence. Mix well.
4. Fold in whipped cream. Mix well.
5. Drizzle in dissolved gelatin and mix well.
6. Pour cheese filling onto frozen choc sponge. Level surface and place cake into the fridge, not freezer.

Strawberry Yogurt layer.
150gm strawberries
2 Tbsp sugar
420gm strawberry flavoured yogurt ( I used 3 cups of Dutch Lady yogurt)
100gm whipping cream
1 � Tbsp gelatin
60ml water

1. Chop strawberries and macerate with sugar until strawberries soften and bleed. Puree with a fork.
2. Bloom gelatin in water.
3. Bring whipping cream to a boil and pour onto gelatin mixture. Stir to make sure gelatin is dissolved.
4. Mix yogurt with pureed strawberries.
5. Pour (3) into (4) and mix well.
6. Pour (5) onto set cheese layer. Chill cake for 5 hours before removing from cake ring.

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Steamed Cheese Cake ?????

There is this Steamed Cheese Cake in Sun Moulin bakery (Isetan KL) that I love very much.., moist, cottony soft�

But look at mine� it�s not as soft or moist as Sun Moulin�s..but still�. Yummy, with a nice cheese aroma..

This is a recipe that I found on Pinky Fantasy�s site. Her steamed cake smiled wide, but mine is round with a dome, similar with the one where Pinky Fantasy got the recipe from which is Warm Sweet Home.. Both of them found the cake a bit tasteless on the cheese side, Warm Sweet Home cut down on the cheese, but Pinky Fantasy didn�t. Maybe they expected more, I guess�

To me, I expected it to taste somewhat like Sun Moulin�s, so I wasn�t that disappointed. The strength of the aroma is similar to the one in Sun Moulin, but taste wise� not as soft. The mouth feel is like a steamed pound cake. Sun Moulin�s steamed cheese cake has a flat surface, while mine is dome shaped, so, definitely the texture will be different.

This is a definite keeper, nice for breakfast or tea. I modified it a bit, rounding up some measurements making it easier for my non digital weighing scale.

Steamed Cheese Cake Recipe

Ingredients: (I made 7 pcs with this amount, just nice to make a hexagon on my steaming wok.)
100 ml milk
10 gm butter (1 mini plastic pack)
2 pcs cheese slice ( Kraft Singles, Chesdale type, I used Valumetric)
1 large egg

100gm low gluten flour (Pau flour)
1 1/2 tsp baking powder
50 gm sugar
1 tbsp cheese powder

Method:
1. Bring milk to a boil and turn off the fire. Put in butter and cheese slices to melt. Let mixture cool down a bit and beat in egg.
2. Prepare steamer and bring water to a boil.
3. Sift flour with baking powder. Mix in sugar and cheese powder.
4. Pour the egg cheese mixture into the dry ingredients and combine well.
5. Spoon batter into paper cups in muffin tins.
6. Steam at high heat for 15 minutes.


These were my first attempts before the minor adjustments of recipe.
My 2nd attempt looked smoother on the dome, with the cheese granules not visible.

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