Thanks to our Baking Partner Challenge this month given by Swati & Reeni , this recipe had the chance to come into making.
As the name suggest the texture of this cheesecake is soft like cotton & melts in the mouth.
I had started making this cheesecake thinking to give a marbling effect but as I always say – It is not necessary that you get what you think. Interruptions, circumstances… well in all I can say I just put the cake in the oven forgetting to swirl my coco & plain cheesecake batter.
So the result we have is simple layered chocolate cheesecake. But guys, this is also not too bad. End result is still delicious.
Now to the recipe.
I have halved the original recipe.First of all start with preparing your spring-form tin.
- Grease & line the bottom & sides of the pan with the baking paper
- Take a large piece of aluminium foil & cover the tin on all the side
- Aluminium foil has to be covered in such a way that water does not seep inside
- Sprinkle a bit of plain flour on the bottom
Now to preparing the Cheese cake Batter
- Bake the Cheesecake in waterbath for 1hour @ 160 degrees or until golden brown & set.
Serves: 6
Ingredients
Method:
- In a double boiler melt cream cheese, butter & milk.
- Remove from heat & cool completely.
- Fold in yolks, lemon juice & cornflour & flour.Keep aside.
- In a separate bowl whisk the egg whites with cream of tartar until foamy
- Add in sugar in two parts & whisk till soft peaks.
- Fold in whipped egg whites with the the yolk mixture.
- Not take 1/3 part of the prepare cheescake mixture & mix 2 tbsp of cocoa powder. Keep aside.
- Pour the remaining half part of the in the prepared springform pan.
- Next spread over the cocoa mixture & the remaining batter
- Bake the Cheesecake in waterbath for 1hour @ 160 degrees or until golden brown & set.
- Cool the cheescake completely @ room temperature.
- Keep it in fridge for 2 -3 hours before serving.