Butter Chocolate Cheesecake(recipe adapted & modify slightly from Anncoo)
Ingredients: (A)250g Cowhead salted butter, softened160g fine sugar4 eggs 1 tsp rum170g Blue Jacket Cake Flour1.5 tsp baking powder 4 Tbsp cocoa powder 8 Tbsp Cowhead UHT milk
(B)227g Cowhead Cream cheese, room temperature60g fine sugar3 Tbsp whipping cream 1 egg1 Tbsp Blue Jacket Cake flour
1/4 tsp baking powder
Method:1. Beat ingredients (B) till fluffy. Set aside.
2. From ingredients (A), beat butter & sugar till pale & fluffy. Add in eggs gradually, followed by rum & milk. Mix well.
3. Fold in sifted flour, baking & cocoa powder with a rubber spatula in 2 portions into butter mixture. Mix well.
4. Spread 1/2 portion of batter into pan, then spoon in cheese mixture (B) & top with the remaining portion of cake batter. Use a chopstick to swirl through the batter to create the marbling effect.
5. Bake in a preheated oven at 160 for 70mins.
Verdict: This cake is extremely soft & moist. Cream cheese & chocolate butter cake is indeed a perfect combination. I must say that these little slices were simply addictive.
