Monday, 28 May 2018

Small Batch Cheesecake


Every time I bake a cheesecake, usually an 8 inch cake, I get 12 slices of cake. Of course I can't eat all of them myself, so I give away the extras. 

Not too long ago, I came across a recipe for small batch cheesecake that yields 4 slices. Four fairly big slices that is.  The cheesecake is baked in a loaf pan and what you get is a rectangular cake which you can slice into 4 wedges. 


The loaf pan is lined with baking paper so that you can easily remove the cake. I find it better to store the cake (once cooled) in the fridge (to firm up) first before removing it from the pan. That's because the cake is soft and in the process of lifting it from the pan, I might damage it.


You can slice each wedge further so that you get two smaller slices. The nice thing about cheesecake is that it freezes well, so I can stash the slices for later. 

Small Batch Marbled Cheesecake
Recipe source : Phong Hong

Ingredients :

For the base :
- 140g disgestive biscuits (10 pieces, finely crushed)
- 50g butter, melted

For the filling :
- 400g cream cheese, at room temperature
- 1/2 cup caster sugar
- 1/2 tbsp vanilla extract
- 1 whole egg plus one egg yolk
- 1 tbsp cocoa powder
- 2 tbsp hot water
- 1 tbsp custard powder

Method :
1. Line a loaf pan (18cm x 9 cm x 11 cm) with baking paper and set aside.
2. In a mixing bowl, mix the crushed biscuits with melted butter until it resembles wet sand.
3. Pour the biscuit and butter mixture into the lined pan and press firmly into the bottom of the pan. Bake at 160C for 10 minutes (you may choose not to bake the biscuit base). Set aside.
4. Meanwhile, in a small bowl, mix cocoa powder with hot water to make a paste. Set aside.
5. In another mixing bowl, beat the cream cheese and sugar until creamy.
6.  Add egg, egg yolk  and vanilla extract. Beat until evenly mixed.
7. Add custard powder and beat to mix.
8. Take 1/2 cup of the cream cheese filling and mix with the cocoa paste.
9. Pour the remaining filling into the pan and using a teaspoon, dollop the chocolate filing onto the plain batter and use a butter knife to make swirls.
10. Bake at 140C for 35 minutes or until the cheesecake is almost set and still a bit jiggly.
11. Remove from oven and cool completely.
12. Store in the fridge for  few hours or overnight to firm up before removing from the pan.

22 comments:

  1. Good portion for 4 to finish eating the whole cake in one seating. This cake cannot be freezed, right?

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    Replies
    1. It can be frozen. That's the good thing about it.

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  2. Looks amazing and just right in size.

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    Replies
    1. But it is quite a big slice, but no complaints from me hee..hee...

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  3. Your cheesecake looked so lovely and appetizing.

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  4. Yes, looks yummy! I love cheesecake!

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  5. Cheesecake is one of my favourite cake...

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  6. Love the pattern on the cake, dear! xoxo

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  7. When I was still a dashing young and virgin bachelor, I tried to make cheese cakes many times. It was always a series of flops and disasters. I always made the frozen types and used my favourite crushed digestive cookies as the base. I would say mine became a cheese ice cream instead as they could not even be sliced out into cakes like how the cafes served. In the end I always bought the imported Sara Lee's Frozen cheesecake as it was cheaper and no disasters guaranteed.

    I studied your recipe carefully and saw a new ingredient that is custard powder. You didn't even use any lemon juice that was supposed to help it set. Haiks! I need to take lessons as my wife won;t bake for me as she doesn't fancy cheesecakes. Your marble texture is superb! I suspect you used your partner's comb to swirl the top.

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    Replies
    1. If you make the no-bake cheesecake, you must put gelatin for it to set. For baked cheesecake either use custard powder or plain flour to help it set. So, when are you going to bake? LOL!

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  8. My girl can make this now - used gluten-free Digestives for the base, very nice!

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    Replies
    1. Good that there is gluten-free Digestives. I am sure your girl's cheesecake is excellent!

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  9. ooo, the marbled patterns add a real beauty to what could otherwise be a plain cheesecake - save the biggest slice for me! :D

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  10. Oh my, I'm such a cheesecake fan. It's one of the few desserts I really eat anymore.

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    Replies
    1. It's a favorite of mine too. And it's incredibly easy to bake.

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  11. wah, sifu level in baking cheesecake...when do u open class? wanna enrol liao

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  12. Oh yum.... it's been a while since I had cheesecake, time to fix my craving after seeing your beautiful bake.

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