Marbled cheesecake: Create bakery-worthy patterns at home
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 mixture suffices. 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 pod. 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 mixture into two parts and mix one with cocoa. For the cake, do not use sweet powdered cocoa, only bitter, natural cocoa. Remember that the cheese mixture already contains a certain amount of sugar.
How to make fancy patterns on the cheesecake?
All you need are two colours of mixture and a skewer stick. Cover the bottom of the springform pan with the light mixture, and then alternately pour thin streams of light and cocoa batter. Finally, use a skewer stick, insert it into the cheese mixture 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 mixture but also by various fruit mousses, for example, 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 make sure your cake pan is tight; otherwise, the mixture might spill out.
Ingredients:
- 1 kg of triple-ground farmer's cheese,
- 8 eggs,
- 115 grams of butter,
- 4 tablespoons of unsweetened vanilla pudding powder,
- 200 grams of fine sugar,
- seeds from a vanilla pod,
- 5 tablespoons of dark cocoa.
Instructions:
- Melt the butter in a saucepan and cool it to room temperature. Mix 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 mixtures, then divide them into two parts.
- Mix one part with cocoa, leaving the other plain.
- Alternately place both mixtures 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 aluminium 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.
