Cheesecake series

Ivan has contributed a book of cheesecake recipe, Pei Sun has picked the cake she likes….I tried a few of them:

Marbled Cheesecake
For base:
200g digestive biscuits (milled)
50g ground almond (toasted)
120g butter (melted)
750g cream cheese
120g caster sugar
1tsp vanilla essence
120g white cooking chocolate (melted by double-boiling)
30g cornflour
300ml UHT whipping cream
3 eggs (beaten)
50g dark cooking chocolate (melted by double-boiling)
Utensil needed
9″ loose-base cake tin

Devil’s Cheesecake
Cake Base:
Marie biscuit base
500g cream cheese
80g brown sugar
40g flour
5 egg yolks
200g whipping cream
200g dark chocolate, melted
60g milk
5 egg whites
100g sugar
150g whipping cream
250g dark chocolate

Japanese Cotton Cheesecake
160g cream cheesecake
25g butter
120g milk
40g flour
30g cornflour
4 egg yolks
4 egg whites
1/8 tsp cream of tartar
100g sugar
pinch of salt

9 pieces sponge fingers (halved)
2 egg yolks
60g caster sugar
50ml milk
1/2 tbsp gelatine (dissolved in 30ml water, melted by double-boiling)
250g mascarpone cheese (at RT)
125ml UHT whipping cream (whipped)
2 tbsps Kahlua
Coffee syrup
2 tbsps instant coffee powder
4 tbsps caster sugar
90ml hot water
90ml Kahlua
Some cocoa powder
Utensil needed
Few glasses


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