Butter Chocolate Cheesecake

 

Butter Chocolate Cheesecake

(recipe adapted & modify slightly from Anncoo)

 

Ingredients: 

(A)

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

(B)

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

Method:

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.