November 25, 2016
Fabulous Friday Flavour: Marbled Blueberry Soft Cheesecake
My new-found love for making Japanese Cheesecake pushed my curiosity further to make the cheesecake a little colourful and with a variation of flavour. But I did not want to stop there.
How could I when I have a pack of Mascarpone cheese still in the fridge, waiting to be used and was also about nearing its expiry date? Great excuse for another cheesecake experiment and here’s the kicker: I have no clue if using mascarpone works and or how this was going to turn out. For all I know, it would be a disaster and I would swear off making any sort of cheesecake for the rest of my life!
Using the same base recipe from the Japanese Cheesecake, I went about this task as gently as I could:
So.
The marbling didn’t quite work out as I would like it to be after baking and truth be told, my cake almost went SPLAT! By splat!, I mean big mushed-up, porridgey SPLAT! the moment I tried to invert, flip it over and pull off the paper at the bottom.
That was not all – some water from the water bath got to the cake and got the bottom pretty soaked up. And when that happens, it just is not funny. I already almost cried when the cake almost, almost went splat. This whole blueberry mascarpone cheese experiment thing was becoming a total disaster!
Such a vulnerable cheesecake needed some quick thinking and with the 5th gear engaged in my brain, I thought I’d shove it into the freezer. That saved the cake. And my day! I mean, the taste was gorgeous…I can’t let how the damn thing looked spoil my mood!
Here we go if you are interested in giving it a shot:
- 200g Marscapone cream cheese
- Half a cup fresh blueberries
- 3 eggs, separate yolks, whites
- 35g super fine (or castor) sugar
- 30g unsalted butter
- 50g low fat milk, cold (you can also use full cream milk)
- 2 tspn freshly squeezed lemon juice
- 30g flour, sifted
- 10g corn flour, sifted
- Salt (slightly more than a pinch)
- 2 tspn vanilla extract
- Half tspn cream of tartar
- 35g superfine (or castor) sugar
- Pre-heat oven to 200 degree celsius, use only top and bottom heat without the fan.
- Line the bottom of a 6-7 inch (I used 7 inch) round cake pan with wax paper. Grease the sides with baking spray. Set aside
- Reduce the fresh blueberries into a sauce by simmering the berries in a heated pan. Mush them all up and set aside to cool.
- On a heated stove, prepare a double boiler (water in a pan over heat with a bowl over the pan. Make sure the bowl is steady)
- Put butter, cheese, sugar into the double boiler. Use a hand whisk to whisk till all is soft; making sure the sugar is dissolved. With mascarpone cheese,the texture would be a little curdled and not creamy smooth. Remove from heat. Set aside
- Add in the cold milk. Whisk everything together
- Then add in the yolk, one at a time. Make sure the mixture is cool enough as you would not want a scrambled egg yolk in the mixture
- Whisk until smooth then add vanilla, salt, lemon juice. Whisk again
- With the same whisk, fold both corn and regular flour into the mixture till fully combined.
- Split the batter into 2 separate bowl. Fold in the blueberry sauce into one and the other leave as is. Set aside
- in a separate bowl with a whisking machine, whisk the whites at low speed till foamy. Make sure the bowl is clean and dry
- Add ceam of tartar and whisk at high speed. When the bubbles appear smallish, gradually add in sugar
- Whisk the mixture till it forms a soft peak.
- Still using the same whisk, gently fold half of the whites into the batter prepared earlier with one-third portion at a time.
- With the last third of whites, switch the hand whisk to a plastic spatula. Continue to gently fold in till smooth.
- Repeat the same steps for the one with blueberry batter
- In the round pan prepared earlier, first scoop a big dollop of the white batter and then the blueberry batter on top. Repeat till all of the batter from each bowl is used up
- Tap the pan to release the bubbles (I dropped the pan from a height of 3-5 cm)
- Prepare a water bath for your round pan. Bake for 17 minutes at 200 degree celsius then reduce the temperature to 135 degree celsius for another 30 minutes till the top gets brown.
- Switch off the oven. Leave the cake inside the oven for about 15-20 minutes
- Remove from the oven.Wait for a few minutes if the cake has not pulled away from the pan
- Otherwise, use a thin spatula to ensure that the cake has pulled away from all sides. Remove from the mould.
- Invert to peel off the paper from the pan. Then invert it back to cool (see note below)
- Cut the cake. Serve with fruits on the side!
- Using mascarpone cheese makes this cake super soft and creamy. To ensure that the cake will not become a mush when inverting to remove the paper at the bottom, I suggest that you leave the cake in the freezer for half an hour first to harden it up.
If there was anything to go by, the entire cheesecake was gone in 2 days – devoured mostly by the kids and moir! So now I’m taking this over to #FiestaFriday and hopefully they’ll like this!
Well, how scrumptious! I would love a big slice of this cheesecake this very minute.
Thanks so very much for sharing your post with us at Fiesta Friday today! 😀
And I’d love to give some to you! Thanks for stopping by Julianna! 🙂