Tuesday, December 1, 2015

Butter Chocolate Cheesecake


Butter Chocolate Cheesecake
(recipe adapted & modify slightly from Anncoo)
250g Cowhead salted butter, softened
160g fine sugar
4 eggs
1 tsp rum
170g Blue Jacket Cake Flour
1.5 tsp baking powder
 4 Tbsp cocoa powder
8 Tbsp Cowhead UHT milk

227g Cowhead Cream cheese, room temperature
60g fine sugar
3 Tbsp whipping cream
1 egg
1 Tbsp Blue Jacket Cake flour 
1/4 tsp baking powder

1. Beat ingredients (B) till fluffy. Set aside.

2. From ingredients (A), beat butter & sugar till pale & fluffy. Add in eggs gradually, followed by rum & milk. Mix well. 

3. Fold in sifted flour, baking & cocoa powder with a rubber spatula in 2 portions into butter mixture. Mix well.

4. Spread 1/2 portion of batter into pan, then spoon in cheese mixture (B) & top with the remaining portion of cake batter. Use a chopstick to swirl through the batter to create the marbling effect.

5. Bake in a preheated oven at 160 for 70mins.

 Verdict: This cake is extremely soft & moist. Cream cheese & chocolate butter cake is indeed a perfect combination. I must say that these little slices were simply addictive.

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