Japanese Cotton Marble Cheesecake

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Before chill

It has been quite sometimes I bake Japanese cotton cheesecake. This time I created some marble pattern with some cocoa powder.

Since I'm baking for this month Aspiring Bakers with the theme gluten-free bakes, I used rice flour instead. The result is still as great as ordinary cake or all-purpose flour.

I’m submitting this post to

1. Aspiring Bakers #21: Gluten-Free Bakes (July 2012) hosted by Hanzerie

2. Recipe Box # 5 hosted by Bizzy Bakes

 

3. Summer Fairs & Fêtes and Cake Stall Cakes & Bakes, July’s Tea Time Treats Challenge hosted by Lavender and Lovage and What Kate Baked

Adapted and slightly modified from The Batter Baker

Ingredients:
(A)
130g cream cheese
45ml milk
20g butter
3 egg yolks
1 tsp vanilla extract

30g rice flour (can replace with cake or all-purpose flour)
10g corn flour

(B)
3 egg whites
70g caster sugar
1 tsp lemon juice (can replace with 1/2 tsp vinegar)

(C) chocolate batter
1 tbsp cocoa powder
1 tbsp hot water
* dissolve and set aside

Methods:
1. Place cream cheese, milk and butter in a bowl. Cook with double boiler method until thick and smooth. Set aside.

2. After the cheese mixture turned warm, add in yolks and vanilla extract. Whisk to combine.
* make sure the mixture is not too hot till cook the yolks.

3. Sift in both rice and corn flour into the cheese mixture and whisk until well combine.

4. In another clean bowl, beat egg whites until frothy. Put in lemon juice and add in sugar gradually, beat until soft peaks.

5. Scoop about 1/3 of egg whites into cheese mixture and fold to combine. Pour the mixed batter into whites. Again fold and make sure all the egg whites are well combined with the cheese mixture.

6. For the cocoa batter remove 3-4 tablespoons of batter into the cocoa mixture. Mix well and set aside.

7. Pour the plain batter into 8” round pan with lined base and sides. Pour the cocoa batter on top. Then create the swirls with a chopstick.

* for better swirls swirl the chocolate batter like a snake, S shape and not in straight lines.

8. Place cake pan into a slightly bigger, shallower pan. Fill the bigger pan with boiling water and put in oven to bake at 150C for 20 minutes. Then turn down to 120C and further bake for 20-25 minutes.

*Oven temperature only for your reference do adjust according to your oven.

9. Unmould cake immediately upon removal from oven, if not the cake will shrink a lot.

* Don't worry of handling soft cotton cheesecake. If the cheesecake is well cooked you won't have the problem of removing the cake. It is not fragile that you think :)

10. Once cool keep the cake in fridge to chill before serving.

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