Marbled cheesecake recipe

Good times will always be remembered…..

The days in Leeds….

Just looking at the pictures makes me miss my beautiful apartment….the familiarity of Leeds….the people who made Leeds so memorable…and most importantly, where the cooking and baking first started…

I am missing my apartment sorely now…and of course my best friend too who has gone back to Malaysia.

Anyway, introducing my favourite cheesecake!

Marbled cheesecake recipe by Y3K cookbook on ‘delicious cakes’:

Ingredients:

For base:

200g digestive biscuits (milled)

50g ground almond (toasted)

120g butter (melted)

Filling:

750g cream cheese

120g caster sugar

1 tsp vanilla essence

120g white cooking chocolate (melted by double-boiling)

30g cornflour

300ml UHT whipping cream

3 eggs (beaten)

Topping:

50g dark cooking chocolate (melted by double-boiling)

Utensil needed:

9 inch loose-base cake tin

Method:

Base: Preheat oven at 140 celcius. Mix melted butter with dry ingredients until well-combined. Press onto a 9 inch loose-base cake tin. Refrigerate until set.

Filling: Beat cheese and sugar until creamy. Add in melted white chocolate. Add in cream, vanilla essence and cornflour. Lastly, add in eggs. Pour batter onto set base, drizzle with melted dark chocolate on top. Steam bake for 1 hour 15 minutes. Leave cake in oven with door closed for 30 minutes but temperature turned off.

Remove cake from oven and let cake cool at room temperature. Refrigerate for 6 hours before serving.

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