Monday, 27 January 2014

Marbled Cheesecake

Mr Engineer wanted to treat his coworkers with a little something in honour of our new apartment but he didn't know what. So I started suggesting things and after making a multiple suggestions I finally digged out an answer: cheesecake. So what kind? "I don't know something fresh but still sweet, suggest something" At this point I was almost pulling hair out of my head because it's kind of infuriating to try and come up with something with little to no response. But it also gave me a chance to think about what I haven't tried to do yet. I've wanted to make a regular marbled cake for a while now so I started playing around with the idea and different flavour combinations. How do I make it work, what flavours to use? After wandering around the grocery store for what felt like ages the idea got to me: the freshness of raspberries and sweet chocolate. So I present to you: marbled raspberry and chocolate cheesecake!

This is a relatively easy recipe it just takes time. Let's start with the base.

250g   digestive biscuits
75g     butter or margarine, melted

Crush the biscuits either in a bag with a rolling pin or in a food processor. Add the melted butter in a little at a time. You may not need all of it the mixture needs to be the consistency of wet sand so that it holds together when you press it. Pour the mixture to the bottom of a springform pan lined with baking paper. Push it firmly to the bottom using your hands, a spoon or the bottom a measuring cup. I used a measuring cup and then evened out the sides with a spoon.


Put the pan in the fridge to firm up until you are ready fill it.

Because this is marbled you will need two separate mixtures a chocolate one and a raspberry one. Both need to be ready before pouring in the pan.

Chocolate mixture

200 g   cream cheese
200 g   dark chocolate
2 dl      heavy cream
3          gelatin leaves
0,5 dl   hot water

Melt the chocolate and allow it to cool. Put your gelatin leaves in cold water. They need to be completely in so they bloom and get ready use. This will take about 10 minutes. Whip up the cream to just over soft peaks in one bowl and soften the cream cheese in another. Add the cooled chocolate to the cream chees and mix until smooth. At this point yor gelatin leaves should be ready to go. They will be limp and a little plumped up when you lift them out of the water. Squeeze the extra water out of the leaves and dissolve them to the hot water. After they've dissolved pour the mixture to the cream cheese and chocolate. It will go lumpy and look absolutely revolting but keep mixing, it will become smooth. Then fold in the whipped cream in afew additions. This will look even more revolting. Keep folding and mixing until smooth.

Raspberry mixture

200 g   cream cheese
200 g   raspberries
2 dl      heavy cream
3          gelatin leaves
0,5 dl   hot water

Set your gelatin leaves in cold water. Whip the heavy cream to just over soft peaks in one bowl and soften the cream cheese in another. Mush the raspberries and stir them in the cream cheese. Be careful because I wasn't thinking and just set my electric mixer on high. Needless to say I had raspberry all over myself. So watch out. Now your gelatin leaves will be done and ready to dissolve in the hot water. Pour the gelatin mixture in with the cream cheese and raspberries. Stir until smooth, fold in the whipped cream and keep folding until smooth. This mixture will look even worse than the chocolate one at first but trust me it will be fine.


Here they are ready. The chocolate one looks like Nutella to me. So how does this become marbled? With patience.


Spoon the mixture in the now cooled pan. After both the mixtures are in the pan, take a knife or the other end of a spoon or a scewer push in to the mixture being careful not to break the biscuit base and start swirling around. Dont over swirl or the mixtures will melt together and there will be no marbling.


This is what mine looked like afterwards. Now you can carefully tap your pan to the table a few times to even everything out, clean up the edges and put in the fridge to set overnight. After this you are ready to serve.

Photo by Juha
I wanted to do some decorating and remembered seeing an idea online for this. Since the cake was in honour of our new apartment I thought it would be fun to trace out the layout of the apartment in chocolate. I just took some baking paper and taped it on a picture of the layout and traced over with melted chocolate.



Here you can see the inside. If you use a smaller spoon or even a piping bag for the mixtures you wont get a lot of one mixture in one place like seen here.

There you go. An easy, no-bake, fabulous looking cake. The key things are to put the gelatin leaves in the cold water first so they get the full 10 minutes they need, have your chocolate cooled after melting and don't go crazy with the swirling it won't look better with "just a little more". If you try this leave me a comment down below or tag me on Instagram to a photo @tinyk02.

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