MARBLED CHOCOLATE CHEESE CAKE

MARBLED CHOCOLATE CHEESE CAKE

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Ingredients

Adjust Servings:
500 grams cream cheese
3 Eggs
500 millilitres whole milk
115 grams granulated sugar
110 grams graham cracker
15 grams Butter
50 grams chocolate ganache
25 grams custard powder
  • Serves 20
  • Medium

Ingredients

Directions

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Cheese cake with a little wow factor.

These individual chocolate marbled cheesecakes are easy to do, simple to assemble and very versatile.

First

  • Cover the stainless steel rings with aluminum foil tightly around the bottom.

Second

  • In a food processor, grind the graham crackers to crumbs and add the soft butter
  • Press the graham cracker mixture 1 cm thick to the bottom of the prepared stainless steel rings

Third

  • In a mixing bowl beat cream cheese and sugar until well fluffy
  • Add eggs and incorporate well
  • Add milk 250 ml
  • Boil the remaining milk with the custard powder to make a smooth custard. Cool for 10 minutes, then add to the cream cheese mixture
  • Separate the mixture in two individual small jugs
  • Flavor one half of the cream cheese batter with the chocolate ganache
  • With two piping bags, pipe the two mixtures into the mold to create the marbling effect. Ensure proper marbling by swirling together the two mixtures with a spoon.
  • Bake in preheated oven by 165 C (325 F) until slightly just cooked (approx 8-12 minutes) and let cool. The batter will “set” fully during the cooling down period

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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