chocolate marble cheesecake, originally uploaded by pearlyn83.
chocolate marble cheesecake, originally uploaded by pearlyn83.
Woohoo! My first homemade birthday cake by Alan! This year is indeed a special birthday celebration for me! Normally, I’m the one making birthday cakes for other people and when it’s my turn, I get a commercially bought cake. So sad, right?! After a lot of hinting and sulking, Alan finally agreed to make his first cake for me 
Ingredients:
- 2 cups digestive biscuit, crushed into crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 2 blocks 8 oz. packages of cream cheese, softened
- 1/2 can 14 oz. sweetened condensed milk
- 3 eggs, room temperature
- 4 oz bittersweet/semisweet chocolate
Method:
- Preheat oven to 180C. Line a springform pan with baking paper.
- Mix sugar, melted butter and biscuit crumbs in a large bowl to form sticky “paste”. Spread and flatten out in pan. Bake for 10 minutes. Remove from oven and set aside. Reduce oven heat to 150C.
- Melt chocolate in a bowl.
- Beat cream cheese in a large bowl. Beat in condensed milk followed by the eggs, one at a time.
- Mix half the cream cheese batter with the melted chocolate.
- Pour plain and chocolate batter into the baking pan and swirl with a knife or a skewer.
- Bake for 40-50 minutes. Leave to cool in oven with door opened for 1 hours.
- Remove from oven and cool completely before refrigerating it.
- Decorate and serve.
Can this recipe be used for muffin tray size cheesecakes at a shorter cooking time?
Hi Sy,
That’s a really good question as I’ve never tried making it in a muffin tray. That’ll turn out like cupcakes right? I believe you should be able to do it but I’m not sure how much time will be shortened. I suggest you turn the muffin tray every 15 minutes so that even baking takes place. You can test whether it’s cook by inserting a skewer/toothpick into them. Bear in mind though that with cheesecakes even if the skewer does not come out fully clean, as long as it’s not liquidy and quite firm/set on top it should be ready. After you’ve turned off the oven and leave it in there to cool with the door open for an hour, the cheesecake will continue to cook a little.
I’m really sorry I can’t really answer your question. Hopefully some of these little tips might make it easier for you.
Cheers,
Pearlyn
dear pearlyn
the cheesecake toooo amazing ..n
mouthwatering…
thank u for the lovely looking recipe
hi
it sure is amazing ..
please tell me how did u do that wonderful topping over the cake