お菓子作り | なめらかニューヨークチーズケーキ💛チョコマーブルケーキ

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: neufchâtel cheese

Ricotta is lower in fat and calories, while neufchâtel is a budget-friendly option.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is higher in protein and lower in fat, while plain yogurt is often less expensive.

Crush 70g biscuits to fine crumbs to make the crust.

Mix crushed biscuits with 40g melted unsalted butter.

Press the biscuit mixture into the bottom of a 15cm (6 inch) cake pan with a removable bottom using a cup or a spoon.

Brush the inside of the cake pan with butter and let it sit in the fridge.

Use a spatula to smooth 200g cream cheese in a bowl.

Preheat your oven to 160℃ (320 F).

Add 45g granulated sugar to the cream cheese and mix until the roughness of the sugar disappears, about 2-3 minutes.

Switch to a whisk and add 1 egg, stirring well until smooth.

Add 50g heavy cream and stir well until smooth.

Add 3-4 drops of vanilla oil and stir well.

Add 2 tsp lemon juice and 2 tsp rum, stirring well until smooth.

Sift 1.5 Tbsp (12g) cake flour or all-purpose flour over the mixture and stir well until smooth and glossy.

Transfer 120g (around 1/3) of the mixture into another bowl.

Melt 20g chocolate in the microwave at 600W for 1 minute.

Add the melted chocolate to the transferred batter and stir well until smooth.

Sift 1 tsp cocoa powder over the chocolate batter and stir well until smooth.

Add 2 tsp heavy cream to the chocolate batter and stir well until smooth.

Pour half of the white cheesecake batter into the pan and spread it evenly.

Put the chocolate batter over the white batter in some places.

Next, put the remaining white batter over the chocolate batter in some places, repeating the process.

Use a spoon to stir slowly while drawing circles to create a marble pattern.

Place the cake pan inside a larger pan or cover it with aluminum foil.

Pour plenty of hot water (50℃ / 122 F) into a deep-sided container, mixing water and boiling water in the same ratio to reach about 50℃ / 122 F.

Place the cheesecake in the hot water bath.

Lower the oven temperature to 150℃ (302 F) and bake for 35 minutes.

After baking, keep the oven door closed and let it sit for 15 minutes to cook with residual heat.

Cool the cheesecake well and let it sit in the fridge overnight.

The next day, warm the sides of the cheesecake with a hot steamed towel to melt the butter before removing it from the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens