Tuesday, April 12, 2011

Chocolate Swirl Cheesecake

Been eyeing this recipe from Bakericious very long! :D Finally got the chance to bake this as I want to clear the balance cheese on hand :D Indeed very moist and sinful cheesecake! Luckily I use Splenda (substitute sweetener) to cut down the calories!!



Recipe modified from Bakericious
Ingredients
(7" x 7" cake pan)

Mixture ‘A’


Method
  1. Beat cream cheese with sugar until light and fluffy.
  2. Beat in egg until well incorporated and set it aside.

Mixture ‘B’
  • 250gm butter, softened
  • 100gm Splenda Sugar Blend
  • 4 eggs
  • 4 tbsp cocoa powder
  • 160gm self-raising flour
  • 1 1/4 tsp baking powder
  • 1 1/4 tbsp soy milk
Method
  1. Sieve flour, baking powder and cocoa together and put aside.
  2. Beat butter and sugar until light and fluffy.
  3. Add egg, one at a time and beat until well incorporated into mixture.
  4. Fold flour mixture and soy milk alternatively into egg mixture.
  5. To assemble, pour half of mixture ‘B’, then all of mixture ‘A’, then followed by the remaining mixture ‘B’.
  6. Bake in preheated oven at 180 deg cel for 45-50 min or until skewer comes out clean.
I am submitting this recipe to Aspiring Bakers #6: Say Cheese! (April 2011)

2 comments:

Alice said...

chocolate and cheese....drool!

Tay Welson said...

I've made this today. Really moist and delicious. Thanks for sharing.

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