Today post is Cheesecake! Have you baked cheesecake before? I bet you do.... I have baked cheesecake before but unfortunately it always turn out to be failures and never got the guts to post it in my blog here! I guess I am not good in baking cheesecake especially those Japanese types or the cottony soft types!
When I saw Sonia posted her beautiful Raspberry Swirl Cheesecake, I was so swooned over by the swirl she made on the cheesecake and I bet you do too. Earlier I did saw Jane's Corner posted hers and she made it so perfectly beautiful too!
Of course, I thought I should get up and do the same.... and you know what today my post of this cheesecake is my third time. Though I am still not very pleased with it and thought I should go for the fourth time.... but I just go ahead to post it though it is not beautiful as of Sonia's and Jane's ~ they are the pro in bakes!
Raspberry Swirl Cheesecake
Recipe from Sonia's (I half of the recipe as the same in Jane's )
Ingredients
200g Cream Cheese
20g caster
sugar
2 Egg Yolks
25g low
protein flour
100g Whipping
cream
2 Egg Whites，
40g caster
sugar
½ cup Raspberry
filling (store-bought) OR 1 cup frozen raspberry + 1tbsp sugar
(Process raspberries in food processor with 2 tablespoons sugar until smooth.
Strain purée into a small saucepan. Boil mixture for 3 minutes, until slightly
thickened. Cool to room temperature.)
Method
1. Remove
whipping cream from fridge, immediate beat till soft peak, set aside.
2. Beat cream cheese with sugar till smooth (I use stand mixer)
3. Add in egg yolks and mix well. Add in flour and combine well.
4. Mix in whipped cream, mix till well combine.
5. Beat egg white till foamy (I use hand mixer), gradually add in sugar and continue to
2. Beat cream cheese with sugar till smooth (I use stand mixer)
3. Add in egg yolks and mix well. Add in flour and combine well.
4. Mix in whipped cream, mix till well combine.
5. Beat egg white till foamy (I use hand mixer), gradually add in sugar and continue to
beat till soft peaks.
6. Use a hand whisk, mix in 1/3 meringue with cream cheese batter as to lighten the
6. Use a hand whisk, mix in 1/3 meringue with cream cheese batter as to lighten the
batter.
7. Then use a spatula, fold in the balance meringue, fold gently till combine well.
8. Pour batter into cake tin (line paper on the bottom), and make marble effect with
7. Then use a spatula, fold in the balance meringue, fold gently till combine well.
8. Pour batter into cake tin (line paper on the bottom), and make marble effect with
raspberry filling (fill raspberry filling into a piping
bag or squeeze out bottle,
drop small dots scattered the whole cake, and then use a pointy skewer to swirl
into the marble effect).
9. Bake at a pre-heated oven at 140C for 60mins at lower rack using steaming bake
9. Bake at a pre-heated oven at 140C for 60mins at lower rack using steaming bake
method (place a roasting tin underneath and add in hot
water before putting in the
cake tin).
10. Cool on a wire rack, remove the cake and chill the cheesecake before consuming.
10. Cool on a wire rack, remove the cake and chill the cheesecake before consuming.
My cheesecake has a bad cracked on top and were slightly browned eventhough I baked it at 130C. After I let the cake cool in the fridge, I took it out and "repaired" it by squirt out some raspberry filling to cover the crack!
I warmed up the raspberry filling with some water to make it diluted, strain & sieve it, let cool before pouring into this squeeze bottle and squirt out to the cheesecake.
Though it is not the perfect cheesecake this time round, of course I have so much enjoyed it.
Would I make it again for the fourth time? You bet! Who knows, it will be perfect 10 leh....
Thanks for your shout out. Your cheesecake attern is beautiful, did you put at the lower rack? I think the temp in your oven is high. Maybe next time before the cake turn brown, place a sheet of foil on top?
ReplyDeleteHi sonia,
DeleteI have followed all the steps from preparing till to the oven but still couldn't stop it from cracking. Next time I will remember to put a foil to cover it.
this looks wonderful! the swirls makes the cake so pretty and delish ^^ don't worry about the cracks, it's usually not that noticeable when cool.. besides, cheesecakes always tastes so good that nobody notices (except the baker!)^^
ReplyDeleteHi hui
DeleteThank you for your compliments....and consolation......it is true...after the cake is cool, it wasn't really that obvious the crack. Only the top has slightly brown. Just taste delish!
Mel, who says your cheesecake is not beautiful? Cantik lah! Very well done and you did the swirls so beautifully. I studied your photo on the polka dots and try to figure out how you go one round and after that I pening. *x*x* The texture of the cake also looks very good. How many slices did you eat? hee..hee..
ReplyDeleteHi Phong Hong,
DeleteThank you for your sweet sweet words of comfort. How many slices I have eaten? What do you think after this is my third attempt? I sudah gemuk this few weeks already. When are you going to bake this? I am waiting for your turn lah!,,
Mel,this cheesecake looks so delicious & pretty!After looking at your photos,it gives me a better picture as to how to make the swirl,thanks for sharing
ReplyDeleteMel, very nice cheesecake. The texture seems very silky smooth...mmmmm....delicious.
ReplyDeleteHi Mel, wow... beautiful cake, love the swirl look so pretty.
ReplyDeleteThe texture look so cottony soft.yum yum
Have a nice weekend.
Mel, what a beautiful cheesecake you've got there! Loved, loved the lovely swirls. And the texture looks very smooth too, just perfect! My hands are itching to make it now. Thanks for sharing!
ReplyDeleteOh my goodness, this is gorgeous! It's making me really want to make a cheesecake..
ReplyDeleteMel,
ReplyDeleteYour raspberry cheesecake looks awesome. I love the texture you have there.
Thanks for sharing how to make the swirl on the cheesecake. That is a brilliant idea.
Well done!
mui..^^
I love how you do the swirl topping. Just beautiful!!I prefer this type of cheesecake as it is much lighter than the western kind.
ReplyDeleteMel, I like your determination and positive attitude shown in baking this cake. I did not get to taste it :( ... but it looks yummy from the pics... Keep going!
ReplyDeleteWhat a fabulous cheesecake. You aced this one. Even the dots are perfect. I love the texture and the fact that it has no crust. Less fuss, right Mel?
ReplyDeleteHi Mel,
ReplyDeleteI think your cheesecake looks very pretty and it is as good as Sonia's and Jane's. You are too critical with yourself :D
I'm glad that I found your blog and happy to know you more via blogging. I'm now your latest follower :D
Zoe
Beautiful...
ReplyDeleteI love the swirls ...gorgeous
Wooooooooohhh! So beautiful!!! I think I'd be SUPER nervous when I have to drop the raspberry on the cheesecake. I know I'll mess it up. You made the swirl so perfectly and it's gorgeous. My husband keeps asking me to make a cheesecake. I love the raspberry + cheesecake combo!
ReplyDeleteHi Nami
DeleteDo try this cheesecake as I highly recommend.....your husband will loves you more if he tasted this cheesecake!
Pretty as a picture, and bet it tastes as good as it looks. Wish I could try some, as I can see the texture looks really good. Is it a light cheesecake?
ReplyDeleteHi Fern,
DeleteThis is a light cheesecake....of all the cheescakes that I have eaten, this is the best of the best!!!!
hi mel, if i make this, i think the most exciting part would be making the swirls! they are really pretty! what is it that you were not pleased with? the texture? the cracks are hardly noticeable leh. ok, since you said it got cracks, i give you a 9.5/10! LOL!
ReplyDelete