Marbled Creamy Cheese Cake

This coming 2 and a 1/2 weeks with my hubby away is rather tiring hence the lack of entries. As usual he is away for work which means there is no 1 to tuck the kids into bed and me not being able to sleep in a little longer in the mornings.

Even the Inside is Marbled

However as promised 2 weeks ago, here is another recipe to share. A favourite from my idol blogger ” Coco & Me“. Her cheese cake is seriously wonderful that when I baked it for my farewell, it was a hit with my colleagues. Everything adapted from her recipe was exactly the same except that because I can’t emboss the pattern on the cake as well as she does, I thought I will do a marble effect on it instead. And of course, as I could not control the temperature as well she did or perhaps I did not mange to knock out the air bubbles in the cake, it had a little crack on it while it cool down.

Can you see the crack? Hiaz 😦

Anyway I also cheated in the marbling part that instead of sifting cocoa powder into a portion of the cream cheese mixture. I spooned 2 teaspoonful of Nutella into it.

Alright without drooling any further, here is how it is done.

A. Making the Biscuit Base

Ingredients Needed:

  • 85g Digestive Biscuits
  • 70g Oat biscuits (I use Chocolate with macadamia oat biscuits)
  • 70g unsalted butter

Method (With Step-By-Step Photo)

  1. Grease and line a 8″ round spring-form cake pan with butter.
  2. Measure your biscuits (70 grams Oat biscuits + 85 grams Digestive) in a food bag.
  3. Crush them by hand or bash it with wooden rolling pin. Leave some chunky for interesting texture.
  4. Pour the melted  70 grams of butter into the crushed biscuits.
  5. Massage the food bag to combine.
  6. Empty the mixture into the greased & lined pan.
  7. Press the biscuit mixture firmly to the base.
  8. Refrigerate the pressed biscuit base while you make the filling.

B. Making the Cream Cheese Mixture

Ingredients Needed:

  • 70g unsalted butter
  • 90g castor sugar
  • 330g cream cheese
  • 90 ml sour cream
  • 2 whole eggs
  • 100 ml double cream
  • 25g cake flour
  • 12 ml lemon juice
  • 2 tsp heap full of Nutella (for the marbling effect)

Method (With Step-By-Step Photo)

  1. Preheat the oven to 170°c.
  2. In a mixing bowl whisk the 70 grams of butter till soft & creamy.
  3. Whisk in the 90 grams of sugar.
  4. Whisk in 330 grams of cream cheese.
  5. Whisk in 90ml of sour cream.
  6. Whisk in 2 eggs.
  7. Whisk in 100ml double cream.
  8. Sift in 25 grams of flour. Fold & combine.
  9. Mix in 12ml Lemon juice.
  10. Pour out 100g of cream cheese mixture in another clean dry bowl and mix in 2 teaspoon of Nutella.
  11. Slowly pour out the cream cheese to cover the biscuit base.
  12. Spoon in some nutella mixture on the cream cheese base
  13. Slowly swirl the mixture  around with  a skewer or satay stick to create the marbling effect. Becareful not to over mix.
  14. Repeat step 11 -13 till both mixtures are used up.
  15. TAP the baking pan a few times on the work surface to let the air bubble out. ( This helps is the key to avoiding cracked surface) – But you can see I am not very successful in it. 😦
  16. Place it in the oven to bake for 30 minutes first.
  17. Check. If it looks like it is starting to brown too much on top, cover loosely with foil. (I did not cover mine though)
  18. Bake for another 10 minutes.
  19. Skewer test.  If there’s a tiny bit of curdle on the skewer still, it’s fine, take it out. ( Ha, I lost my skewer so i did it by gut feeling and it seems right though. 🙂 )
  20. Remove from oven , leave it in the tin and let it rest overnight.

* Note: the nutella mixture is optional if you want a plain and clean looking cheese cake. For the nutella added, it did not really affect the taste of the cheese cake just a very slight faint wavering scent of nutella.

Before I end off, here is a slice of cake to share 🙂 :

The marble in the cake

P.S: I cannot imagine that my lazy mode is in such a high that I actually took 2 weeks to post this up.


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