It was nothing elaborate since I did it last minute and she doesn't enjoy the sweet richness of icing and butter cakes. So instead, I had to make a cheesecake and it can't be just any ol' no-bake cheesecake, it had to be one that has been in a bain-marie for about 1hr.
Marbled Baked Cheesecake
500gm softened cream cheese
50gm castor sugar
5 eggs, separated
zest of 1 lemon
1 tsp lemon juice
230gm whipped cream
120gm plain flour
120gm castor sugar
50gm melted milk chocolate
1 tbsp milk
- Beat the softened cream cheese with the 50gm of castor sugar until fluffy.
- Add each egg yolk, one at a time into the cream cheese mixture, beating well after each addition.
- Add in the lemon zest and juice.
- Using a spatula, fold in the whipped cream into the cream cheese mixture.
- Sift in the plain flour and fold until well combined.
- In a separate, greasefree bowl, beat the 5 egg withes with the remaining castor sugar until soft peak forms.
- Fold the egg whites into the cream cheese mixture.
- Beat in milk until the mixture is smooth and well combined.
- Remove 200gm of cream cheese mixture and quickly mix in the melted chocolate.
- Dollop some white cream cheese mixture followed by the chocolate cream cheese mixture into the spring form pan. Swirl patterns with a skewer if desired.
*Do not pour in chocolate and let it stand while you finish scraping the bowl or the like, otherwise the chocolate will set in the cooler cream cheese mixture and you'll have little clumps of chocolate.
*I have poured the chocolate mixture on the base and saved about 2 tablespoon of the mixture, then poured on the white mixture. Using the remaining chocolate mixture, I have placed it in a piping bag and drew little circly patterns and swirled it with a skewer. Chocolate icing made from piping and floodwork: Melted white chocolate with a bit of pink colouring for the letter flooding. Melted milk chocolate for the borders.