Artistry in baking: Creating a perfect marbled cheesecake
To achieve a delicate texture for cheesecake, I don't need mascarpone cheese at all. A triple-ground farmer's cheese mixed with a fluffy egg mass is sufficient. The flavour is determined by good ingredients – the white cheese should be full-fat or semi-fat, fresh free-range eggs, and seeds from a vanilla bean. The cheesecake comes out velvety after baking in a water bath.
Many people, upon seeing a two-coloured cheesecake, immediately think of cheesecake brownie. However, the recipe for a marbled cheesecake is much simpler. Just divide the cheese mass into two parts and mix one with cocoa. For the cake, do not use sweetened cocoa powder; only opt for bitter, natural cocoa. Remember that the cheese mass already contains a certain amount of sugar.
How to make fancy patterns on the cheesecake?
All you need are two colours of masses and a skewer stick. Cover the bottom of the springform pan with the light mass, and then alternately pour thin streams of light and cocoa batter. Finally, use a skewer stick. Insert it into the cheese mass and swirl it several times to create any patterns you like.
The patterns on the cheesecake can be created not only by the cocoa cheese mass but also by various fruit mousses, such as raspberry or mango. Make a few spots on the surface of the cake, insert the stick, and draw a spiral – from the centre outward. You'll see that your cheesecake – both baked and unbaked – will look like it's from the finest bakery.
Recipe for marbled cheesecake
The cheesecake will be baked in a water bath, so ensure your cake pan is tight. Otherwise, the mass might spill out.
Ingredients:
- 1 kg of triple-ground farmer's cheese,
- 8 eggs,
- 1 stick of butter,
- 4 tablespoons of unsweetened vanilla pudding powder,
- 200 grams of fine sugar,
- seeds from a vanilla bean,
- 5 tablespoons of dark cocoa.
Instructions:
- Melt the butter in a saucepan and cool it to room temperature. Mix it in a large bowl with the ground farmer's cheese, pudding powder, and vanilla seeds.
- In a separate bowl, beat the eggs with fine sugar into a foam. Carefully combine the two masses, then divide them into two parts.
- Mix one part with cocoa, leaving the other plain.
- Alternately place both masses into a round pan lined with parchment paper. Use a skewer stick to create a pattern on the surface of the cake.
- Wrap the springform pan with aluminum foil and place it on a deep baking tray – fill this large tray with water.
- Bake the marbled cheesecake at 170 degrees Celsius for 90 minutes. Leave it in the oven to cool down.
