Wednesday, April 17, 2013
I created this cheesecake for a wedding reception of 150 guests.
My husband's cousin got married last November. The groom's mother, our aunt, requested that I bake some desserts for the reception because the only dessert the caterer offered was fresh fruits.
I made quite a number of things and 2 cheesecakes. One of the cheesecakes is this. The other is a light tasting slightly fluffy orange cheesecake. I planned it in such a way that the guests will have some taste and textural contrast, and everything is bite sized. The rest of the dessert was Designer Chocolate Baby Grands, Kumquat Almond Tea Cakes, Vanilla Cream Puffs and Rainbow Jelly. I wanted to make more, but time and manpower was a constraint. I was the only person doing almost everything until the final 12 hours. Baking is easy, cleaning up is not.
In the end, the whole dessert table was very well received. Some of the guests came chatting with me and their favourite dessert of the day is varied. Each bake was nominated as the best of the day by different people except the jelly. It wasn't touched much because of they thought it was nyonya kuih lapis due to the colours, LOL. I even got enquiries for another wedding, but then again, I had to say no because it takes up too much of my time and I stay too far.
When I made this for the wedding, I used a digestive Biscuit base and it was easier to slice. An Oreo base seems more appropriate for a chocolate marbling effect, but it was mushier. So, it's up to you on which to use.
My husband was so happy that I decided to bake this cheesecake again after the wedding so that he need not have bite sized pieces, but a whole big piece to himself, LOL.
Coffee Marbled Cheesecake
Created by: WendyinKK
100gm oreo (with cream)
250gm cream cheese, room temp
1 Tbsp cake flour
100gm sour cream
100gm whipping cream
2 large eggs (Grade A)
1.5 Tbsp instant coffee dissolved with 1 Tbsp boiling water
1 tsp vanilla extract
1 Tbsp cocoa powder dissolved with 1 Tbsp boiling water
½ tsp cornstarch
1. Prepare a 6X9 rectangular pan, fully lined with foil or a 8 inch round springform pan wrapped on the outisde and side greased on the inside. Preheat oven at 150C, top and bottom heat (fan off). Prepare a kettle of boiling water.
2. Grind oreo and press them onto the base of your pan. Transfer to the freezer as you do the next steps.
3. Cream cream cheese with sugar until it looks lump free and creamy (still gritty with sugar, it's ok). Put in 1 Tbsp of flour and mix until smooth. Put in sour cream and whipping cream and mix until smooth. Crack in the eggs and mix until smooth. Mix in dissolved coffee and vanilla.
4. Mix dissolved cocoa powder with cornstarch. Spoon 3 Tbsp of the cheese batter into the cocoa mixture. Mix until smooth.
5. Pour the coffee cheese batter into prepared pan. Drop dots of cocoa batter onto the coffee batter. Draw the marbling with a knife.
6. Place cake pan in a slightly larger pan. Put this into the oven on the lower racks. Pour boiling water into the larger pan half way up the cake pan.
7. Bake the cheesecake for 1 hour. Remove the waterbath and let the cake cool in the oven with door ajar for 1 hour. Remove from oven, let it cool down totally. Chill for 5 hours before serving.