Japanese Marble Cotton Cheesecake

250g Cream Cheese, softened
50g Butter, softened (I used Salted Butter)
100ml Fresh Milk
1tbsp Lemon Juice
60g Cake flour
20g Corn flour
6 Yolks
1/4tsp salt (I omitted)

6 Whites
1/4 tsp Cream of tartar
140g Caster Sugar (I used only 120gr)

Chocolate mixture:
10 gr Chocolate powder
20 gr Boiling Water

- Preheat oven 160C.
- Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper. Make sure the baking paper extends higher than the cake by about 1.5 inches.
- Place the softened cream cheese, butter and fresh milk in a mixing bowl and stir over double-boiler until melt and mixture is thick and creamy. Remove it from double-boiler to cool.
- Upon slightly cool, add in the egg yolks, cake flour, corn flour and lemon juice. Mix until well combined.
- Sieve the egg yolk and flour mixture into another clean bowl. Set aside.
- In another bowl, whip the egg whites in till foamy, add in cream of tartar, continue to whisk. Gradually add in the caster sugar, whisk till soft/medium peaks form.
- Add one-third of egg whites mixture into the cheese mixture and use whisk to stir well. Continue to fold gently with the balance egg white mixture.
- Chocolate Mixture : Pour the boiling water into the chocolate powder, mix well until the chocolate powder dissolved. Mix it with one-third of the cheese batter.
- Pour alternately the cheese and chocolate batter onto the prepared pans. Made a marble effect using fork. Wrap around the outside of baking tin with aluminium foil (if possible double layers) to prevent water going in. Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown.
- Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.

You may hop on to The Little Teochew for some more tip & tricks :)

Another lovely award received within this month and generously shared by Precious Moments and Yummy Bakes. Thanks for remembering me and I’m forwarding this Versatile Blogger Award to the next 10 wonderful bloggers :

Liebster Blog Award

It’s a very kind of Anita – Recipe with Pictures that she passed me a wonderful award. Thank you so much :)

Liebster is German and translates to
the English word “dearest”or” favorite”.
It’s meant for up-and-coming blogs with less than "200 followers".

Here are the rules
• Thank your Liebster Blog Award presenter on your blog.
• Link back to the blogger who presented the award to you.
• Copy and paste the blog award on your blog.
• Present the Liebster Blog Award to 5 blogs of 200 followers or less who you feel deserve to be noticed. (Some say just 3 or more blogs of less than 200 followers each).
• Let them know they have been chosen by leaving a comment at their blog.

Here I would like to pass and present the Liebster Blog Award to the five blogs (in no particular order):