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....
