Marbled cheesecake

Uni holidays started a week ago which kicked off the baking spree again. Had a cake order from a friend this week which was a bit of a disappointment to me because I accidentally put in a bit too much sugar making the cream too sweet. If not, the cake would have been just nice.

Tried baking two new cakes which were green tea tiramisu and mango cheesecake. After baking the green tea tiramisu, I realise that I am not actually much of a fan of green tea because it has a slight tinge of bitterness which my taste buds are unable to tolerate. =p Mango cheesecake was quite good but it was not set enough or maybe I had been too greedy and put in too much mango puree. Plus the mangoes in UK are not sweet so my mango cheesecake wasn't that great in my opinion.

Anyway, I decided to go back to basics again..save my time and the cakes are delicious too. I decided to try a marbled cheesecake from the recipe book I got Malaysia (Y3K Delicious cakes). It is considered one of the most basic cakes compared to the other cakes I have attempted which were relatively complicated.

I brought the marbled cheesecake to Yee Kuan's place for pot luck and there was good response. Many liked the cake and took many many helpings. Some people wanted to take some cake home but I quickly stored it away so that I can keep some pieces for shen wei's friends who are my regular guinea pigs + customers.

Since the cake was so well received, I decided to share this recipe on my blog. =)

Ingredients:
For base:
200g digestive biscuits (milled)
50g ground almond (toasted)
120g butter (melted)

Filling:
750g cream cheese
120g caster sugar
1 tsp vanilla essence
120g white cooking chocolate (melted by double boiling)
30g cornflour
300ml UHT whipping cream
3 eggs (beaten)

Topping:
50g dark cooking chocolate (melted by double-boiling)

Utensils needed:
9" loose-base cake tin

Method:
1. Base: Preheat the oven at 140 deg celcius. Mix melted butter with dry ingredients until well-combined. Press into a 9" loose-base cake tin. Refridgerate until set.

2. Filling: Beat cheese and sugar until creamy. Add in melted white chocolate. Add in cream, vanilla essence and cornflour.
Lastly, add in eggs.
Pour batter onto set base, drizzle with melted dark chocolate on top.
Steam bake for 1 hour 15 minutes.
Leave cake in oven with door closed for 30 minutes but temperature turned off.

3. Remove cake from oven and let cake cool at room temperature. Refridgerate for 6 hours before serving.

Enjoy baking this fabulous cake!! I would strongly recommend this recipe book! =)

I apologise for the grammatical errors etc because I am too lazy to edit it since it is not one of my assignments that need to be handed in into uni. =p

Merry christmas everyone!