Butter Chocolate Cheesecake

 

Personally, I love this cake a lot, from baking it, eating it or just by looking at it.  The texture, pattern and color combination are just too pleasing to the eyes and irresistibly indulging to the palate.  

I am never a fan of cheesecake as I find it too creamy and fattening and a lot of it is cloying but for this particular one, it just wins me over.  To me, chocolate and cheese is indeed a great combination, thus it never fails to make a great dessert.  The moment my eyes caught sight of the photo and recipe (by Ann Low of Anncoo Journal), I was all set and fired up to make my very own one.

Of course, it doesn't take too long to bake and the process itself is nothing complicated.  The ingredients used are pretty standard and predictable if you are used to making butter cake and cheesecake.  The only thing that caught me by surprise is the use of whipping cream instead of milk. I am not sure whether was it that the cream made the cake so soft and fluffy.  Whatever it is, this recipe is worth trying and definitely a keeper.  It certainly makes a great and presentable dessert for any potluck or home party.

Recipe:

Ingredients: 

(A)

250g Butter, softened

160g Caster sugar

4 large Eggs (about 70g each)

1tsp Vanilla extract

170g Self-raising flour plus 4tbsp cocoa powder, sift together into a bowl 

5tbsp Milk (I used whipping cream)

(B)

250g Cream cheese, room temperature

60g Caster sugar

3 tbsp Whipping cream (optional)

1 large Egg, about 70g

1tbsp Self-raising flour

      Method:

• Grease and line a 8 inch square cake pan. Preheat oven to 160 deg C.
• Beat ingredients (B) till fluffy and set aside.
• From ingredients (A), beat butter and sugar till pale and fluffy, add in eggs one at a time and mix well, add in vanilla extract and whipping cream, mix well.
• Fold in sifted flour and cocoa powder with a rubber spatula in 2 portions into butter mixture, mix well.
• Spread half portion of batter into pan, then spoon in cheese mixture (B), cover cheese mixture with the remaining portion of cake batter (total of 3 layers). Then use a chopstick to swirl through the batter to create the marbling effect.
• Bake for 60-70 minutes or skewer inserted in the cake comes out clean.