Рецепт Butter Chocolate Cheesecake 巧克力牛油奶酪蛋糕
This Butter Chocolate Cheesecake was very yummy. The combination of cream cheese and chocolate butter cake was indeed perfect. The cake was very moist and even tasted better the next day. I did have some fun making this cake with a marble effect and enjoyed it. Thanks to Victoria for sharing this easy recipe and its a proven dessert in my family.
Butter Chocolate Cheesecake
Ingredients:
(A)
- 250g Butter, softened
- 160g Caster sugar
- 4 large Eggs (about 70g each)
- 1tsp Vanilla extract
- 170g Self-raising flour plus 4tbsp cocoa powder, sift together into a bowl
- 5tbsp Milk (I used whipping cream)
- (B)
- 250g Cream cheese, room temperature
- 60g Caster sugar
- 3 tbsp Whipping cream (optional)
- 1 large Egg, about 70g
- 1tbsp Self-raising flour
Method:
Grease and line a 8 inch square cake pan. Preheat oven to 160 deg C.
Beat ingredients (B) till fluffy and set aside.
From ingredients (A), beat butter and sugar till pale and fluffy, add in eggs one at a time and mix well, add in vanilla extract and whipping cream, mix well.
Fold in sifted flour and cocoa powder with a rubber spatula in 2 portions into butter mixture, mix well.
Spread half portion of batter into pan, then spoon in cheese mixture (B), cover cheese mixture with the remaining portion of cake batter (total of 3 layers). Then use a chopstick to swirl through the batter to create the marbling effect.
Bake for 60-70 minutes or skewer inserted in the cake comes out clean.
**recipe adapted from here with slight adjustments
(A)
250克 牛油，温室软化
160克 细糖
4个 全蛋 （约70克一个）
1茶匙 香草香精
170克 自发面粉 + 4 汤匙 可可粉，一起过筛到碗里
5汤匙 牛奶 （我用了动物性奶油）
(B)
250克 奶油奶酪，温室软化
60克 细糖
1个 全蛋 （70克）
3汤匙 动物性奶油 （可不加）
1汤匙 自发面粉
准备一个8寸方形烤盘抹油，底部铺纸。烤箱预热致160摄氏度。
将食材(B)混合打发，待用。
食材(A)的牛油和糖打致松发。鸡蛋一个一个加入，拌匀。拌入香草香精和动物性奶油，混合均匀。
将一半的巧克力面糊勺入烤盘中，然后将打发过的(B)奶酪糊铺到巧克力面糊上。铺平后，把剩余的巧克力面糊铺盖在(B)上方。(蛋糕共3层). 用一只筷子，插到面糊中，轻轻搅拌几下呈现大理石纹路即可。
送入预热烤箱烘烤越60-70分或牙签插入蛋糕内部，拔出后没有粘糊，就表示熟了。
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