I am excited to share with you my new insight for baking a fool-proof cheesecake today! In order to prevent the cheesecake from cracking, I used to bake mine in water bath at a low temperature for a lengthy period of time. Then I would leave my cheesecake in the oven with the door ajar for half an hour so it wouldn’t shrink too much. A couple of days ago I have extended the technique I used on my pumpkin pie that I baked last week to my cheesecake. With this new approach, no water bath was needed. The cheesecake baked up quickly and beautifully without any cracks. I could take it right out of the oven to cool without any problem. After chilling overnight, that was the same creamy and velvety cheesecake I had always made, only so much faster and energy-saving! What a cool trick for lazy people like me!
Chocolate-Swirled Pumpkin Cheesecake
Makes a 6-inch round cake
For the Chocolate Crust
75 g Marie biscuits
1 Tbsp (about 6 g) unsweetened cocoa powder
1/2 Tbsp (about 6 g) granulated sugar
30 g unsalted butter, melted
For the Pumpkin Cheesecake
227 g (or 1/2 lb) cream cheese, softened
50 g granulated sugar (more or less, depending on the sweetness of the pumpkin)
120 g pumpkin puree (I used kabocha squash, see how to make roasted pumpkin puree here)
1/4 tsp ground cinnamon
1/16 tsp ground nutmeg
1/2 tsp vanilla paste or pure vanilla extract
140 g whipping cream
1 large egg
1 large egg yolk
For the Chocolate Swirl
10 g whipping cream
10 g bittersweet chocolate
2 Tbsp pumpkin cheesecake batter from above
Notes: The eggs I use are about 50 g each without shells.
無糖可可粉 1湯匙 (約6克)
南瓜泥 120克 (EC用日本南瓜，烤南瓜泥做法可到這裡)
For the Crust 做餅底
Combine crumbled marie biscuits, sugar and cocoa powder (I blend everything with a food processor until finely ground). Add melted butter and mix well. Press mixture evenly onto the bottom of a pan with detachable base with the back of a spoon. Bake in 350°F/175°C preheated oven until firm, about 8 to 10 minutes. Cool on a wire rack.
For the Cheesecake 芝士餡
Place chocolate and whipping cream in a microwave-safe bowl. Heat in the microwave over medium powder until the chocolate is melted (this can also be be done in a double boiler). Mix until smooth. Set aside.
In a food processor or blender, process cream cheese, pumpkin purée, whipping cream, sugar, cinnamon, nutmeg and vanilla paste until smooth. Scrape mixture into a saucepan, straining mixture to get rid of any lumps if necessary. Stir in egg and egg yolk one at a time and whisk until thoroughly combine.
Over medium-low heat and with constant stirring (to prevent the eggs from scrambling), cook mixture until it thickens and reaches 150°F/65°C on an instant-read thermometer. Remove from heat. Reserve two tablespoons of batter and mix thoroughly with the chocolate-cream mixture (ganache) to form the chocolate batter.
Pour pumpkin cheesecake batter into the crust then smooth top. Spoon dollops of chocolate batter over the pumpkin batter. Swirl the batter with a chopstick or toothpick in a zigzag direction to create a marbled effect.
Bake in a 300°F/150°C preheated oven until the center of the cake is just set and jiggles when the pan is shaken, about 25 minutes in my oven. An instant-read thermometer inserted into the center of cheesecake should register 160 to 165°F (71 to 74°C).
Transfer cheesecake to a wire rack to cool completely before refrigerating. Chill for at least 4 hours or overnight before serving. To unmold the cake, run a thin knife around the edge of the pan to release the cake.
This is how I tested the cheesecake for doneness. When shaken the cake would jiggle and the center should be just set. Please note that in my video the cheesecake had been cooled for about 10 minutes already. The filling had started to firm up.
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