Monday, October 03, 2016

The Baking Bible: Marble White and Dark Chocolate Cheesecake

What I baked wasn't exactly the Marble White and Dark Chocolate Cheesecake, even though what I baked was a marble white and dark chocolate cheesecake. Despite not being the proper recipe, exactly, my parents and Mark loved the cheesecake. In fact, Mark has declared it the Perfect Cheesecake.


So, typically Rose cheesecakes are one pound of cream cheese and more than a pound and a half of sour cream. I failed to notice this cheesecake recipe called for two pounds of cream cheese and exactly zero pounds of sour cream. So I ended up buying two boxes of cream cheese instead of four, and a whole bunch of sour cream I technically did not need. So I decided to Franken-bake a marble chocolate cheesecake. I made the cheesecake base as written from the Cake Bible, which calls for three large eggs instead of 7-8 egg yolks, and added in the optional tablespoon of cornstarch. Once the (sour cream cheesecake) base was mixed, I went back to the proper recipe and followed the directions for splitting the batter, adding the chocolates, layering the batters into the pan and the marbling.

Also, I realised having to bake a chocolate biscuit to line the cake pan was holding me up. I just didn't want to do it. I saw the chocolate wafers on the counter that were waiting patiently for me to buy bourbon for last week's bourbon pecan balls, and decided to just make a cookie crust for the cheesecake. I can buy more wafers for the balls! The cookie crust did get soggy in the pan, and it is a bit messy. but oh well. Nobody was complaining!

So someday I'll bake the real recipe from beginning to end, and I'll let you know how it differs from my franken-bake. However we are calling this cake a success! We used it as Mark's early birthday cake while my parents are in town for a visit, so happy birthday my love! Enjoy your Perfect Cheesecake!


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