Sunday, December 6, 2015

巧克力大理石奶油奶酪蛋糕 Chocolate Marble Cream Cheesecake


The month of Oct and Nov this year were the most hectic months for me. I was busy travelling with my husband either on holiday or making numerous trips back to KL to attend to events and running of errands in preparation for the forthcoming house renovation in Malaysia. As much as I would like to share and update my blog with new recipes, I was too lethargic to do so.
上两个月是我整年里最繁忙的月份。这两个月里一直忙着跟老公出外旅行及多次回吉隆坡出席宴会和安排屋子装修事务。虽然多次想在博客里分享新的食谱,我想大概是这次假放得太久而人也变得懒散所以就一直没上博客写作


We just got back from KL for a week and after a whole week of lounging at home with the day to day cooking, my hubby finally asked me when would he get to taste something home bake again. Seeing that he will be commencing another one week business traveling tomorrow, I finally get down to baking mode.
我俩从上个星期从吉隆坡回印尼已有一个礼拜了,就是还提不起劲整天忙些锁碎的家庭事务。一直到昨天我丈夫终于开口要求我制做个蛋糕后,而我又看在他明天开始即将要离家出外公干一个星期,我才逼着自己下手烘焙。

Since I have not been making cheesecake for a while, I decided to settle for this lovely recipe from one of my favorite bloggers Ancoo Journal.
好吧,既然我已久没制造奶油乳酪蛋糕,那就来弄个奶油乳酪蛋糕。食谱取自于我很欣赏的博客 Anncoo Journal



巧克力大理石奶油奶酪蛋糕
Chocolate Marble Cream Cheesecake
Recipe adapted from Anncoo Journal


Ingredients 材料 (A)
375g Cream Cheese at room temp 奶油乳酪(室内回温)
65g Castor Sugar 细糖
5 Tbsp Whipping Cream 奶油
2 Medium Eggs 鸡蛋(中)
1-1/2 Tbsp Self Raising Flour 速发面粉

(B)
375g Salted Butter 咸奶油, softened at room temp (室内回温)
165g Castor Sugar 细糖
7 Medium Eggs 鸡蛋(中)
2 Tsp Vanilla Extract 香草精
255g Self Raising Flour 速发面粉
6 Tbsp Cocoa Powder 可可粉
5Tbsp Milk 牛奶
5 Tbsp Whipping Cream 奶油


Directions 做法

Line base and grease sides of a 22x22x7cmD square baking pan with parchment paper. 
在22x22x7cmD方行烤盘的低及部及旁边铺上抹少许油的烘焙纸。

Preheat oven to 160C degrees.
烤箱预热至160C度。


Sieve the dry ingredients from (B). Combine self raising flour together with the cocoa powder. Set aside. 
将材料B里的速发面粉和可可粉混合后过滤。搁置待用。

In a mixing bowl, combine and beat softened cream cheese and castor sugar from (A) until smooth.
把材料A的奶油乳酪和细糖A混合倒入搅拌盆里打发。

Add whipping cream and mixed until combined before adding eggs. Continue mixing until smooth and fluffy. Stir in self raising flour until combined. Set aside.
加入奶油混匀后再放入鸡蛋继续搅打至松发。拌入速发面粉均匀后搁置待用。


For ingredients (B), combine softened butter and castor sugar into another mixing bowl and beat until pale and fluffy. Gradually add one egg to combine follow by another egg. Repeat the process until eggs are evenly mixed into the batter.
将材料B里的软化牛油和细糖一起倒入另一个搅拌碗以中速打发。顺着次序把鸡蛋一粒粒般混入打发的牛油糊内直到全部混入为止。

Add in vanilla extract, milk and whipping cream until combined.
继续混入香草精,牛奶和奶油至混合。

Using a spatula, fold in sifted cocoa and flour mixture in 2 - 3 portions into the (B) butter mixture and mix well. Add extra milk if batter is too dry to handle.
再用橡皮刮刀把可可速发面粉混合粉分2-3次翻拌入蛋糕面糊。若面糊过干可以再加入少许牛奶以便处里。

Pour half portion of chocolate batter (B) into the prepared baking pan and spread evenly. 
之后再将一半的巧克力蛋糕糊B均匀地倒入蛋糕模。


Spoon in the cream cheese mixture (A) over the chocolate batter (B). Lastly add in the balance of the chocolate batter over the cream cheese mixture and level.
再来便将奶油乳酪糊A用汤匙轻轻地混入B巧克力蛋糕面糊上。最后才把剩余的B巧克力蛋糕面糊铺在奶油乳酪糊A层上。

Use a chopstick and swirl around the batter to create marble effect.
使用筷子在蛋糕面糊里划漩涡制造大理石的效果。

Bake the cake in the middle rack of the preheated oven at 160C degrees for 40mins. Lower the temperature to 150C and bake for another 20-30 mins or until the skewer inserted comes out clean.
将蛋糕模放入已预热的烤箱的中层以160度烘烤40分钟。再把温度调低至150度后再烘烤20-25分钟或致蛋糕熟透即可。









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