Elevate your dessert game with marbled cheesecake magic
To achieve a delicate texture for cheesecake, you don't need mascarpone cheese at all. A triple-ground farmer's cheese mixed with a fluffy egg mass is enough. The flavor hinges on good ingredients – the white cheese should be full-fat or semi-fat, with fresh free-range eggs and seeds from a vanilla bean. The cheesecake comes out velvety after being baked in a water bath.
Many people, upon seeing a two-colored cheesecake, immediately think of cheesecake brownie. However, the recipe for a marbled cheesecake is much simpler. Just divide the cheese mixture into two parts and mix cocoa into one. For the cake, do not use sweetened cocoa powder; only use bitter, natural cocoa. Remember that the cheese mixture already contains some sugar.
How to make fancy patterns on the cheesecake?
All you need are two colors of batter and a skewer stick. Cover the bottom of the springform pan with the light batter, and then alternately pour thin streams of light and cocoa batter. Finally, use a skewer stick. Insert it into the cheese batter and swirl it several times to create any patterns you like.
The patterns on the cheesecake can be created not only by the cocoa cheese batter but also by various fruit mousses, such as raspberry or mango. Add a few spots of mousse on the surface of the cake, insert the stick, and draw a spiral from the center outward. You'll see that your cheesecake – whether baked or unbaked – will look like it's from the finest bakery.
Recipe for marbled cheesecake
The cheesecake will be baked in a water bath, so make sure your cake pan is tight. Otherwise, the batter might spill out.
Ingredients:
- 2.2 lbs of triple-ground farmer's cheese
- 8 eggs
- 1 stick of butter
- 4 tablespoons of unsweetened vanilla pudding powder
- 0.44 lbs of fine sugar
- seeds from a vanilla bean
- 5 tablespoons of dark cocoa
Instructions:
- Melt the butter in a saucepan and cool it to room temperature. Mix in a large bowl with the ground farmer's cheese, pudding powder, and vanilla seeds.
- In a separate bowl, beat the eggs with fine sugar into a foam. Carefully combine the two mixtures, then divide them into two parts.
- Mix one part with cocoa, leaving the other plain.
- Alternately place both batters into a round pan lined with parchment paper. Use a skewer stick to create a pattern on the surface of the cake.
- Wrap the springform pan with aluminum foil and place it on a deep baking tray. Fill the large tray with water.
- Bake the marbled cheesecake at 340 degrees Fahrenheit for 90 minutes. Leave it in the oven to cool down.
