I am so happy from now onwards i can bake this type of heavy cheesecake. Last time my family do not appreciate heavy cheesecake, but after they tasted this Raspberry cheesecake, they were asking for more..
I was so confident, right after seeing recipe in Jane's corner, straight away bake one. But i got a wet and collapsed cake like this. Thanks to "WhatsApp" , immeidately I told my problem to Jane, after we have chat and discussed, then i know where were my problems..Beat egg white too stiff, water seep into the cake, and high oven temperature..The recipe below is after i adjusted to these problems and change a bit of the recipe (like i beat the whipping cream till soft peak)..
Jane also taught me to warm the knife with hot water and clean after each cut, then you can have nice and neat cake after cut. (Thank you so much Jane !!)
Raspberry Marble Cheese Cake 覆盆子芝士蛋糕
(recipe source: adapted from Jane’s corner, with minor changes)
*makes a 8” cake
400g cream cheese, room temperature
40g caster sugar
4 egg yolks
50g low protein flour or cake flour
200g whipping cream, cold from fridge
4 egg whites
90g caster sugar
Raspberry filling (store-bought)
Method
1. Remove whipping cream from fridge, immediate beat till soft peak, set aside.
2. Beat cream cheese with sugar till smooth (I use stand mixer)
3. Add in egg yolks and mix well. Add in flour and combine well.
4. Mix in whipped cream, mix till well combine.
5. Beat egg white till foamy (I use hand mixer), gradually add in sugar and continue to beat till soft peaks.
6. Use a hand whisk, mix in 1/3 meringue with cream cheese batter till combine.
7. Use a spatula, fold in the balance meringue, fold gently till combine.
8. Pour batter into cake tin (line paper on the bottom), and make marble effect with raspberry filling.
9. Bake at a pre-heated oven at 140C for 75mins at lower rack using steaming bake method (place a roasting tin underneath and add in hot water before putting in the cake tin).
10. Cool on a wire rack, remove the cake and chill the cheesecake before consume.
This was how i steamed bake this cake...
I am going to bring this cake to a gang dinner tonight, i hope my girl friends will like this cake!!
Sonia, I also saw this on Jane's blog. Yours look so beautiful! I want to try this soon :)
ReplyDeleteOh, beautiful swirl you have made on the cheesecake! I have long wanted to make this too but keep delaying. I really like how you make the swirls....really beautiful. I guess all ladies would love this.
ReplyDeleteI wanna try this yesterday,but i had not buy cream cheese.
ReplyDeleteYours looks delicious.
This is a very artistic presentation. Kudos!
ReplyDeleteSonia, I really appreciate how you share not just tested recipe, but also tips and techniques that you've learned base on your experience. That's really kind of you :-)
ReplyDeleteVery pretty - I dont mind having this for tea. I am sure your friends will love this delicious cake.
ReplyDeletesonia, kalau tukar low protein flour dgn self raising flour blh tak?
ReplyDelete蛋糕好美丽
ReplyDelete我是cheese的kaki
这个我喜欢：）
Sonia, I remember you told Jane b4 that you were going to try making this cake when she 1st shared the recipe with use. So you did! Since your family love this cake so much now, next time when you make one, can share with us how you make the marble effect? I'm kind of slow here, don't know how to make marble effect, hahaha! Have a lovely night out with your girlfriends!
ReplyDeleteSonia, I remember you told Jane b4 that you were going to try making this cake when she 1st shared the recipe with use. So you did! Since your family love this cake so much now, next time when you make one, can share with us how you make the marble effect? I'm kind of slow here, don't know how to make marble effect, hahaha! Have a lovely night out with your girlfriends!
ReplyDeleteSonia, I remember you told Jane b4 that you were going to try making this cake when she 1st shared the recipe with use. So you did! Since your family love this cake so much now, next time when you make one, can share with us how you make the marble effect? I'm kind of slow here, don't know how to make marble effect, hahaha! Have a lovely night out with your girlfriends!
ReplyDelete我不曾吃过叻，谢谢分享食谱，我今晚就开工。谢谢你！
ReplyDeleteLiza, no, do not change to self-raising flour because we do not want this cake to rise too high.And use low temperature to bake this cake as we do not want this cake to rise but just to cook it..
ReplyDeletemy son fav cake, beautiful swirl, pandai sonia
ReplyDeleteCheesecake, my favourite...
ReplyDeletethe swirl of the raspberry looks so nice!
ReplyDeleteSonia , another drool-worthy cake ! Your swirls look awesome ! Love the cake cutter :D
ReplyDeleteI first saw Jane post this beautiful cheesecake and yours look awesome too!
ReplyDeleteBeautiful swirl, looks so attractive, love it!
ReplyDeleteHaha, I'm glad I recommended whatsapp to you! You know I've benn eyeing this cake too but no time ti try it. :P I too sometimes got this problem of water sipping through into the cake *haiz!*. Glad your 2nd attempt was beautifully done! Swee!
ReplyDeleteSonia this looks so good. Really admire ur skills dear. love teh last click. too good.
ReplyDeletevery beautiful cheesecake you had baked!
ReplyDeletecheesecake is my favorite lor!
:)
Yes! I loved & tried this recipe from Jane's Corner last Saturday ! My children ask more after they ate all! I put Nutella topping! Yum yum!
ReplyDeleteLove the raspberry topping on the creamy cheese cake...
ReplyDeleteHi Sonia, beautiful cheese cake, the texture look so good and nice swirl effect too.
ReplyDeleteP/S I'd posted step by step method making roses using bread, maybe you might be interested.
Have a nice week ahead, regards.
Jessie, i have included the steps on how to make the marble effect in the recipe...
ReplyDeleteSonia~~
ReplyDelete云石花纹挑得很好看哦！！！好美！！！
^^ 酸咪咪+轻轻柔柔的芝士。。。
很喜欢呐~~
看到就想吃了
ReplyDelete很棒很棒丫
That looks just so pretty and I bet it tastes good as well. Take care Diane
ReplyDeleteNice ripples! I'd made one too some time ago and I must agree the tartness of the raspberries compliments the cake beautifully!
ReplyDeleteSonia, nice cake! I seldom bake this kind of cheese cake because it's more fattening, but I think once in a while should be alright. I love your marble effect on the cake :)
ReplyDeleteso glad your family appreciate this cake!! It looks AMAZING!
ReplyDeleteThanks for this amazing recipe. Always have heaps of couscous on hand, but have never tried it.
ReplyDeleteI like your swirls, so pretty!!
ReplyDeleteThe cake looks very pretty! Love that you share the lessons learnt from your mistakes, helps prevent others from making the same mistake :)
ReplyDeleteSonia, thanks for your post, now I know the root cause of my failure!!! :)
ReplyDeleteWhen I called my sis the other day she told me u were baking this cheesecake. From then, I was looking fwd to see this post. Beautiful bake cheesecake! I like ur photos taken with new camera...! You have managed ur new camera very well
ReplyDeleteI like the marble effect, pretty!
ReplyDeletewow, Sonia, this looks really gorgeous..better than even the HUmmingbird bakery. Seriously.
ReplyDeletethis look delicious. I'm not a big fan of plain cheesecake, so this would be something I love to try! I usually make a white chic and raspberry cheesecake; in fact I made that over the weekend for a friend's birthday.
ReplyDeleteWhat a gorgeous looking cake! I am sure your friends would love it! Been a while since I last bake cheesecake like this too! Will bookmark this :D
ReplyDeleteHi Sonia
ReplyDeleteRaspberry filling is it same as raspberry jam?
From Hui Li
Hi Sonia, such lovely cake, the colour contrast is so tempting I must try and thanks for highlighting the problems too.
ReplyDeleteGorgeous Sonia!!! I think raspberry always goes well with cheesecake and it also adds nice design on top. I love how you made beautiful swirl!
ReplyDeleteHui Li, no, they are difference, you can get it from bakery ingredients shop.
ReplyDeleteVery beautiful cheese cake, yummy :)
ReplyDeleteclap clap clap! Beautiful! Absolutely beautiful
ReplyDeletehi,,could u tel me,,what brand of whipping cream to used,,or can i change to usedyogurt or milk,,,pls help
ReplyDeletei never tried using this method of steam bake for cheesecakes..maybe next time can try.
ReplyDeletehi sonia, i am vicky. may i know what would be the difference on cake if i use whipped dairy whipping cream or unwhipped dairy whipping cream? thanks
ReplyDeletefor your advise.
Kaunis ja hyvää
ReplyDeleteHey sonia, no wonder your doctor advised you not to bake so much. For me, I think I can't even control myself for not eating this cake or any other baked goods of yours. haha...
ReplyDeleteKristy
Hi Sonia
ReplyDeleteI have tried to bake this cake twice but failed :( so disappointed
1) I have whisked the whipping cream and egg white till soft peak ( hopefully i have done it correctly as there was a little 'tail' when i lifted up the mixer.
2) I have placed an oven thermometer to get the exact temperature but when i placed the cake in the temperature when down a bit. Is it because of the water in the oven? Is this normal?
3) After baking, the top of the cake turned brown colour which is not the same like yours in the picture and it also collapsed when it cool down.
Do you have any idea why? Although my cake didnt look presentable but it taste nice :)
tulip
This looks like the kind of cheesecake I've been looking for! Can't wait to try it (and hope it turns out)! Thanks for posting :)
ReplyDeletehi Sonia, your cake look nice and look yummy.. I have make this cake twice but still my cake is wet and collapsed, and the top of my cake is turning brown.. is it something wrong with my cake?
ReplyDelete