Black and White Chocolate Marble Cheesecake
By: Josephine BaconServes: 10
I wrote a book about cheesecakes several years ago and hope to write another soon. I was struck by the fact that so many cookery books devoted entirely to cheesecakes basically give the same recipe throughout; all that changes are the toppings, type of biscuit base, etc. My cheesecakes are all made using a different method. I came to the conclusion that curd or cream cheese are simply vehicles for changing the texture of a cake.
Most of my current work is in translating recipes from French, German and American English into British English and from British to American English through my company, American Pie (www.americanization.com), which specialises in cookery translation into English from any language and the americanization/anglicisation of food-related material.
Taken from The French Market by Joanne Harris & Fran Warde, Doubleday, 2005.
FOR THE BASE:
75g/3 oz plain flour
2 tbsp unsweetened cocoa powder
50 g/1 oz icing sugar
50 g/2 oz softened butter
1 egg yolk
2 tbsp strong black coffee
FOR THE FILLING
675g/1½ lb cream cheese (full or half-fat) at room temperature
175g/6 oz caster sugar
3 tbsp plain flour
2 tbsp kirsch
1 tsp vanilla essence
pinch of salt
100g/4 oz dark chocolate
100 g/4 oz white chocolate
- Preheat the oven to 180°C/350°F/Gas mark 4. To make the base, sift the flour, cocoa powder and icing sugar into a bowl. Beat in the butter, egg yolk and coffee and continue beating until the mixture is smooth. Roll it out on a piece of non-stick baking paper cut to fit a 25 cm/9 inch springform tin. Bake the base for 10 minutes while you grease the sides of the springform pan and make the filling.
- To make the filling, beat the cheese until fluffy. Beat in the sugar, flour, kirsch and vanilla. Add the eggs and a pinch of salt, beating until well blended.
- Measure out 250ml/8 fl oz of the mixture into a small bowl. Melt the plain chocolate and stir it into this reserved mixture, blend well.
- Melt the white chocolate and beat it into the larger portion of mixture. Carefully spoon alternate layers of white and brown mixtures over the base, finishing with the white mixture. Lightly draw a palette knife over the top of the cake to obtain a marbled effect.
- Bake the cake in a preheated 230°C/250°F/Gas mark 8 oven for 10 minutes to set the top. Then reduce the heat to very low (120°C/250°F/Gas 1/2) and bake for another 30 minutes. Let the cake cook in the oven for 15 minutes, then wedge the oven door open with a wooden spoon and let it cool for 30 minutes.
- Loosen the rim of the tin and let the cake cool completely before refrigerating, but do not remove the rim until the cake is to be served. It will lift off easily from the base due to the non-stick baking paper lining.