Marble Cheesecake

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Lately I used to stock my fridge with cream cheese. I just want to keep some although without knowing what kind of cheesecake I want to bake. Until I read Carol's marble cheesecake recipe.
 

The recipe is using 8" round spring foam pan. But I'm using 9" instead (the only spring foam pan I have). I used biscuits crumbs as the base.

A piece of cheesecake with a cup of hot coffee. Great afternoon tea (^O^)

Adapted and slightly modified from Carol
Ingredients:
~ Base
12 pieces cream crackers
1 tbsp sugar
50g melted butter

~ Cake
(A)
400g cream cheese
20g castor sugar
3 yolks
30g sour cream (I used whipping cream)
1 tbsp brandy (omit)

20g melted butter
15g low protein flour
 
10g cocoa powder

(B)
3 whites
1/2 tsp lemon juice
60g castor sugar

(C) Pattern
3 tbsp chocolate batter
1 tsp cocoa powder
 

Methods:
~ Base
Blend the cream cracker and sugar into fine crumbs. Add in the melted butter. Spread evenly on the spring foam pan. Chilled to set.

~ Cake
1. Beat the cream cheese and sugar till smooth.

2. Add in egg yolk, sour cream, brandy, melted butter and flour in sequence. Make sure the mixture is well mix before adding the next Ingredient.

3. In other clean bowl, beat the egg white till foamy. Add in lemon juice and half of sugar. Continue beat till glossy. Add in the rest of sugar and beat till soft peak.

4. Spoon 1/3 of the white mixture into the cream cheese batter. Gently fold to combine.

5. Pour all the cheese mixture into the egg whites. Fold until well combined.

6. Put the sifted cocoa powder into a medium bowl. Add in about 7 tablespoons of cheese batter. Mix to form chocolate batter.

7. Reserve about 3 tablespoons of chocolate batter for topping. Add the remaining into main cheese batter. With spatula fold 3-4 times to create marble effect. Pour the marble batter into prepared pan.

8. For the pattern, add in the 1 teaspoon cocoa powder into the reserve chocolate batter. Mix well. With a spoon scoop some of the batter and drizzle over the main cheese batter by creating several straight lines. Create the cross pattern by running a tooth prick across the lines.

9. Bake in water bath at 150C for about 25 minutes. Turn the temperature to 120C and bake further 40minutes.

* Do adjust your oven accordingly.

10. After the baking time is over, slightly open the oven door and let the cake cool completely inside the oven. Once cool. Keep in fridge for several hours or overnight.

 

11. After chilled run a small knife around the cake edges then remove from cake mould. Cut the cheesecake with thin blade. In order to get nice cut heat the blade on stove before slice the cake.
* I pour some hot water on the blade and wipe dry with kitchen towel. This works well too.
* Make sure wipe the blade after each cut. Then heat it again. 

I'm submitting this post for this month cheesy challenge We Should Cocoa hosted by Choclette at Chocolate Log Blog . Do bake something chocolate and cheese. Share and have fun!