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Chocolate Swirl Cheesecake

June 1, 2008

One of the recipes i bookmarked sometime back, shared by Happy Home Baker. :) Chocolate and cheese! the thought of it makes me drool! *wipe of saliva* Made these into muffin size, so that i can easily share them (^.^v) One of the easiest cheesecake recipes i tried so far, other than those non-bake cheesecakes.

Love the fact that each of these are unique, it is rather impossible to have exactly 2 with the same swirl style :P which makes these pretty exciting and enjoyable to look at. The urge to slice them just to check out the swirls inside is sooooooooo strong! *smack forehead*

Ingredients:
Cream Cheese Mixture
250g cream cheese (soften at room temperature)
60g castor sugar
1 egg

Chocolate Mixture
180g butter
150g caster sugar
3 eggs
3 tablespoon cocoa powder
120g self-raising flour
1 tablespoon baking powder

Steps:

  1. Preheat oven at 150°C.
  2. Grease and line a 20cm round cake pan.
  3. Cream Cheese Mixture – beat cream cheese with sugar until light and fluffy. Add in the egg gradually and beat until well incorporated. Set mixture aside.
  4. Chocolate Mixture - Beat butter and sugar until light and fluffy. Beat in eggs, one at a time until well incorporated into mixture. Sieve all the dried ingredients together. Fold into the egg mixture.
  5. Pour half of the chocolate mixture into the cake pan.
  6. Pour all the cream cheese mixture and then the remaining chocolate mixture. Gently spread the chocolate mixture to cover all the cream cheese mixture. Using a skewer or toothpick, make a few swirls.
  7. Bake for 45-50 min or until skewer comes out clean. Cool completely and chill in the fridge before serving.

Verdict?

I personally felt that these are pretty easy to whip up! and the swirls are fun to make~ *wink* Worth to make again! With the chocolate batter, the taste of the cheese ain’t that overpowering. Mum who doesn’t really cheesecake, help herself to 2 of these! :P Thanks Happy Home Baker for sharing this recipe! *curtsy*

- .: Baker Lee :.

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20 comments

  1. I love the look of these cute cheesecakes – must give them a try sometime. Great to make them in individual portions!


  2. these look wonderful!


  3. Mmmm, that looks so good! The swirl is so pretty!


  4. i’m hypnotized by your cheesecake. hypnotized, i say. they’re gorgeous! :)


  5. Simple, but so fun and I’ll bet quite delicious.


  6. These probably taste better than they look, if that’s possible.


  7. ohhhhh yeah! definitely gotta make these! they look soooo yummy!! i love cupcakes, and love cakes with cream cheese filling even more, so this totally hits the spot! :)


  8. Those look good. You can’t go wrong with chocolate and cheesecake! :)


  9. Very sorry I couldn’t get to eat it! Next time make again for me okies? (^_^)


  10. They look really pretty when made into muffins. Yum yum! :)


  11. These look fantastic!
    So how many muffin-size cakes did that mixture make?


  12. I bet those would be superb if you just substituted the cream cheese for a vegan brand like tofutti and also replaced the eggs!


  13. i saw this and was quite disturbed – thought you should know – he seems to have all our recipes too –

    http://dandiksey.wordpress.com/2008/06/02/chocolate-swirl-cheesecake/


  14. Thanks all for the kind comments! :D appreciate it! This recipe makes 14 medium size muffins. (^^,)

    Loving from the oven : vegan cupcakes? :D i would love to give it a try! ^^

    Arundathi: GOsh! this is for real! OMG! >.< Thanks for informing~


  15. Oh this looks really good! I don’t eat cheese, but I reckon it should be a hit amongst my loved ones. Thanks for sharing!


  16. Those cakes are gorgeous. :)


  17. Ooh, chocolate and cheesecake! Can’t go wrong there!


  18. Ovenhaven: YES! u need to try these~ lovely! and the taste aint overpowering. :)

    Cooking Ninja: Thanks! i’m eyeing on your coconut cake! *hint*

    Rachelle: *nod* i agree! :P


  19. Hi Amanda, I loved the lemon cream cheese cupcake recipe! It worked perfectly…

    However for the chocolate swirl cream cheese, my cupcakes failed miserably. Could it be because of too much baking powder?

    The cakes raised too fast just 10 minutes into the baking time, and poured out of the cups!


  20. Hi Amanda,
    Just wondering if you make them in muffin size how long do you bake it for? Still 45 -50 mins or do you bake it for less?
    Cheers :)
    Mai



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