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
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
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.