Friday, April 22, 2011

Light Marble Cheesecake

I wasn't sure how to settle the left over creamcheese from the last bake, with only half of the block remaining, it seems the only right fit was the Japanese cheesecake.

I had baked a couple of Japanese cheesecakes before but the only one that satisfied me most was the green tea version as its texture was just right, not too soft.   However, most kids don't really appreciate green tea,  I could only bake something that was "all-time favorite".

I picked up a Light Cheesecake recipe from one of my cookbooks but made a slight modification as I wanted a marble effect.   I wasn't sure whether I had overbaked the cake this round or it's with the fault of the recipe, the texture of it seemed too dry, rough and not very tasty.  It's not something I was looking for.  To enhance it, I decided to frost a layer of  chocolate ganache.  

Although the chocolate ganache did help to enhance the overall taste, it was still not meeting the mark. Sigh!

Light Marble Cheesecake Recipe
Ingredients
 -    120g cream cheese
-    45g milk    
-    25g butter  
-    3 egg yolks 
-    3/4 tsp vanilla essence                  
-    25g corn flour                     } sifted
-    20g top flour                      } together
-    3 egg whites
-    65g caster sugar
-    1/2 tbsp cocoa powder

Preparation
-    Preheat oven  at 150*C. .  Baking Time: 1  hr (+/-20mins).
-    Baking pan:  One 6" and One 4" loose tins, outer wrapped with foil and base lined with baking paper.  Bake on the lowest rack in a water bath.  (Don’t grease the side)

Method
1.    Double boil milk, creamcheese and butter till melted.  Stir till smooth.  Remove from fire and leave to cool for a while. 
2.    Add in egg yolks, one at a time, mix well after each addition and then add in vanilla essence.
3.   Add in flours and mix well.  Put aside.
4.    Preheat Oven with boiling water for water bath.
5.    Whisk egg whites at medium speed until bubbly formed, add in sugar gradually and whisk till 75% stiff (about 2.5-3 mins).
6.    Fold 1/3 of the egg whites into the cheese batter (step 3), gentlely mix well.  Repeat the same for remaining the egg whites.
7.   Take 80g of batter and mix well with cocoa powder. Pour 1/2 of the cheese batter on to the baking tin, spoon the cocoa batter over, cover with remaining of cheese batter.  Use a knife or spoon to draw marble pattern.
8.    Pour into the prepared pan and bake in water bath in a preheated oven at 150* for 1 hr until the centre is set and golden brown.   ( I think I must have left it in the oven after bake for too long and that's why the texture became too dry)
9.    Leave the cake to cool.  Remove the cake from pan and chill in fridge for 4-5 hours before serving.   

To make Chocolate Ganache:
-  Bring 80g of milk to boil, add in 60g of chocolate and 15g of butter.  Stir till smooth.  Cool the ganache over ice water till thickens.  Pour the ganache over the cheesecake.

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