| Posted By |
Discussion Topic: Marble Baked Cheesecake
|
|
 Irene |
08-07-2003 @ 2:53 AM
|
Member
Posts: 71
Joined: Aug. 03
more info
|
Want to share this baked Cheesecake recipe with anyone who wants to give it a try.
Marble Baked Cheesecake
Ingredients:
(A)
500 gm (1 lb or two 8 ounce packages) Philadelphia Cream Cheese
50 gm (2 oz) sugar
(B)
230 gm (8 oz) whipping cream
(C)
5 egg yolks
(D)
120 g (4 oz) flour (all-purpose or plain)
(E)
Zest of 1 lemon
(F)
5 egg whites
120 g ( 4 oz) sugar
1 tsp. lemon juice
(G)
50 gm (2 oz) baking chocolate
1 tbsp. milk
Instructions:
1. Cream (A) until light and fluffy.
2. Add (B) and cream until smooth.
3. Add (C) and cream until well blended.
4. Add (D) and (E), mix until well combined. Set aside.
5. Whip the egg whites (F) until soft peaks form. Add the remaining ingredients and continue to whip until soft peaks form.
6. Thoroughly mix the egg white batter with the cream cheese mixture.
7. Melt the chocolate (G); then mix the milk in and mix well. Mix it with 200 gm (7 oz) of cream cheese mixture until smooth.
8. Lightly grease and line (with greaseproof baking paper or parchment paper) the bottom and sides of a 9-inch springform pan; then pour 1/3 of the plain cream cheese filling into the pan. Place some of the chocolate cream cheese filling on top of this and finish it off with the remaining plain cream cheese filling.
9. Place the remaining chocolate cream cheese filling into a paper piping bag and pipe straight line at the top of the cake. Using a skewer make a zig-zag pattern.
10. Bake cheesecake in a water bath at 150 degrees C/300 degrees F for 90 minutes or until set and golden brown. Remove from oven and let cheesecake cool completely. Once cheesecake has cooled completely, release sides of springform pan and place cake on serving plate. Remove greaseproof baking paper from sides and bottom of cheesecake, slice and serve.
Notes:
Making a "plain" Cheesecake:
If you like, can make the cheesecake "plain" by omitting ingredients (G)) and disregarding steps #7 & #9.
Lining the Springform Pan:
When you line the sides of the springform pan, the greaseproof paper must be at least 1-inch higher than the pan so that it makes it easier when removing the cake from the pan.
Tip:
If the egg white mixture in (F) is too stiff, it will not blend well with the cream cheese mixture. Having the oven too hot or over baking will cause the cake to crack.
Makes 1 (9-inch) cheesecake.
Happy Baking, Irene
This message was edited by diana on 3-14-04 @ 9:31 AM
|
| Diaely |
08-08-2003 @ 6:43 AM
|
Member
Posts: 2
Joined: Aug. 03
more info
|
I was wondering the recipe says to add cooking chocolate. What kind semisweet, sweet, unsweetened? It also mentions flour; all purpose or self rising?
The recipe looks great especially I love anything that has chocolate....
Buen Provecho
|
| Irene |
08-08-2003 @ 7:44 AM
|
Member
Posts: 71
Joined: Aug. 03
more info
|
Hi Buen,
I think you can use any cooking chocolate of your choice but I am using the unsweetened chocolate. The flour use in this recipe is all purpose flour.Give this recipe a try and I am sure you will like it even without the chocolate
Happy Cooking
Irene
|
| Diaely |
08-08-2003 @ 8:01 AM
|
Member
Posts: 2
Joined: Aug. 03
more info
|
Thanks for your reply Irene. I'm sure I'll enjoy the cake once it's baked. I'll be sure to share some of our home baked recipes here from our beautiful island of Puerto Rico....
Oh and by the way, my name is Diana.
Buen Provecho
|
| Irene |
08-08-2003 @ 5:39 PM
|
Member
Posts: 71
Joined: Aug. 03
more info
|
Hi Diana
Will be looking forward to your home baked recipes.
Happy Baking
Irene
|
| diana |
03-14-2004 @ 9:46 AM
|
Administrator
Posts: 371
Joined: May. 99
more info
|
Hi Diaely,
This is Diana from Diana's Desserts website.
I wanted to let you know that you can use either unsweetened or semisweet chocolate in the Marble Baked Cheesecake that Irene wrote about. Either one will work well.
Also, I was wondering if you are going to submit any of your home baked recipes from Puerto Rico. I would love to have some nice Puerto Rican dessert recipes on this website.
Take care and I am so sorry that I haven't responded to this forum for a while.
Sincerely, Diana
Diana's Desserts
|
