Soft Marble Cheesecake

I open the fridge, there lies a 1 kg of cream cheese which I bought 3 weeks ago...
Staring at it.....

What should i make... Cheesecakes..
but... Bake or Non-bake?
Recently had been eating so much heaty food...

Took out my cookcook on cheesecake and start to flip n flip & finally settle down on a different preparation method for the cheesecake from the convention ones which i used to bake.

It uses a sponge cake base and got to melt the cheese and beat the egg white separately..
Yesh! Shall give it a try...

It took quite a fair bit of effort as I will need to prepare the sponge base and allow it to cool before it can be used. There after, the cheesecake mixture shall be steam baked for abt 1 hr plus.

But... all the efforts were worthwhile as the cake is so fantastic. It's so light and fluffy.
Simply yummy! My ah bui ate 2 pcs and still wants more  :)

Recipe adapted from 我和芝士蛋糕的秘密（by Kelvin Chai)

Ingredients:

1 pc Sponge cake

160g cream cheese
50g whipping cream
70ml milk
60g unsalted butter
100g caster sugar
30g cornflour
1 tsp canilla essence
4 egg yolk
4 egg whites
1 tsp of cream of tartar
1 tbspn cocoa powder (I have used melted baking chocolate instead)

Additional fillings i used: Dark Pitted Cherries


Method:
1) Melt the cream cheese, whipping cream, milk and butter over double boiler unitl smooth.
    Remove from heat.

2) Add in 50g of sugar, cornflour, vanilla and egg yolks, stir well.

3) Beat egg white and cream of tar tar until mixture form soft peak, gradually add in the rest of the
    sugar, continue beating till frothy and stiff peak form.

4) Gently fold in beaten egg  foam into cheese mixture until blended.

5) Stir 120g of cheese mixture with cocoa powder until well combined.

6) Place the sponge cake into the 18cm baking pan, pour in the vanilla and cocoa cheese mixture alternately into cake tin. Drizzle some cocoa mixture over the surface and draw marble pattern with skewer. Place the baking tray in a larger tray.

7) Pour enough water into larger tray to come half way up sides of baking pan. Bake in preheated oven at 180C for 30mins. Reduce heat to 120C and continue bake for another 30 mins or unitl light brown.

Remove from heat and leave to cool. Chill in fridge.
   

CNY Goodie : Pineapple Tarts (MUST HAVE!)

I have been lazing for a while on baking.....

However.... 

For Chinese New Year, pineapple tarts is a MUST have for me.

Most important of all, I am super particular on the pastry of the pineapple tarts. Must be those which melts in the mouth. 

Yesterday, i tried out a new recipe which mentioned that its the best enclosed tarts recipe ever.. 

it has been in my archive for a long long time..but when I tried out.... I was so disappointed as I dun feel that it melts... the same verdict from my hubby... It melts in my stomach but not on my mouth.. 

Perhaps its my way of handling.. I am not sure..... 

Today, I revert back to my old recipe which I have been using since 20 years which is still my best ever enclosed tarts to my taste bud. :P

The enclosed recipe is the modified version from the originator.

This is still my old time fav recipe. :)

Ingredients:

1kg Hong Kong Flour

650g butter (I used Golden Churn)

6 egg yolks + 1 egg white

1 tbspn vanilla extract

1 kg pineapple paste (I have no time to prepare... so i got the ready made from Phoon Huat - Premium quality)

Method :

1. Sift the flour into the mixing bowl.

2. Add in the butter, using rubbing in method, rub till it resembles fine breadcrumb.

3. Make a well in the centre of  bowl, add in the egg yolk, white & vanilla extract and knead till it binds into a dough.

4. Allow the dough to rest in fridge for at least 30 mins before use as it is easier to knead.

5. Roll the dough into strips, divide into the portions that u want. Roll into balls, flatten it with your palm. Place a pineapple jam on the dough and wrap it up, roll into balls and place it on a lined baking tray.

6. Decorate with a clove or as desired. (I love the fragrance of the clove). [You may glaze with egg yolk if you like but i am lazy....]

7. Preheat the oven @ 180C and bake it for 20-25 mins.

Before Baking (Decorate with Clove)

After Baking (Cheese topping and normal)

Happy Chinese New Year To All! 

Huat Huat Huat!