This is a simple cake really. If you like chocolate and cream cheese combination, then give this a try. Thanks to Kirsten for sharing this recipe at Jodeli's 8-)
Ingredients
Mixture ‘A’
250g cream cheese, softened
60g castor sugar
1 egg
1. Beat cream cheese with sugar until light and fluffy
2. Beat in egg until well incorporated and set it aside
Mixture ‘B’
180g butter, softened
150g sugar
3 eggs
3 tbsp cocoa
120g self-raising flour
1 tsp baking powder
1. Sieve flour, baking powder and cocoa together and put aside
2. Beat butter and sugar until light and fluffy
3. Add egg, one at a time and beat until well incorporated into mixture
4. Fold flour mixture into egg mixture.
5. To assemble, pour half of mixture ‘B’, then all of mixture ‘A’, then followed by the remaining mixture ‘B’.
6. Bake in preheat oven at 180C for 45-50 min or until skewer comes out clean.
Hmm Me nak try ni ah
ReplyDeleteMiss me luck ah!Tapi entah bila pulak try ni.. Ishh macam macam me nak try ishh
hi Zu,
ReplyDeleteJust like to know when we pour in the mixture (A) on top of mixture (B), will it seep down to (B) in Chocolate cheese cake? tq.
Hi anonymous,
ReplyDeleteThe mixture will not seep.
hi there.can we link?me like ur recepi so much cos u also include the photos.me nak try the chocolate cheese cake lah.very the yumyum.hehe
ReplyDeleteHi Mas,
ReplyDeleteSure not a problem ;)
Zu
hi kak zu,just wondering kalau2 u ada mengajar membuat kek on weekends?
ReplyDeleteWhat do you bake t his in? a 8 by 8 square tin or ??
ReplyDeletehi anonymous, I don't usually take note of the baking tin that I used. But I believe 8x8 should be ok.
ReplyDeletehi zu,
ReplyDeletei've tried making this cake a few months back and it was very good. last nite, i made it again but sad to say the cheese mixture sank down. actually i pour in more than half of mixture B first then A then the remaining B but after baking it seems that the top part is more than the bottom part. any idea what went wrong?
Hi Zu,
ReplyDeleteI'm shan.
Tried your recipe.
It was a nice one.
However, substitute self-raising flour with all-purpose flour.
Thanks for sharing:)
hi zu...this choc cheesecake is soooo sedapp...thank you for sharing the recipe..makan tak le stop!! yummy!
ReplyDeleteHi delia,
ReplyDeletehmm .. I cant think of a reason why the cheese mixture sank, the only thing I can guess is when you pour the cheese mixture, too much was poured at one plc that is why it sank?
Hi shan & prettiesue, glad you like it :)
ReplyDeleteI would love to make this..but could you print the receipe in US measurements..please?? Thanks
ReplyDeleteHi, thank you for sharing this recipe, it's delicious! Because of the cream cheese I stored it in the fridge but the cake gets really dry and tough. How do you store this cake?
ReplyDeleteHi anonymous,
ReplyDeleteGlad that you like it. You should store it in an airtight container. It will get hard because it has butter. So before you serve, leave it to room temperature at least 30mins.
HTH
Zu
I loved this recipe. I too encountered the cheese portion sinking when i tried the 2nd time. Did you spoon in the mixture or piped it in?
ReplyDeletehey Zu,
ReplyDeleteme n my fren want to make a delicious cake fr our fren's bday. my other fren has tried diz recipe n she said the CAKE Was terrific! im so curious...
tht do we have to mix the cream cheese and sugar with the egg?
or juz separate them?
btw, the questions are based on MIXTURE A.
one more question...
if we pour the mixture A on the Mixture B... does the mixture A will go down to Mixture B? tq.
Hi KathyT, I just spooned them over the choc mixture.
ReplyDeleteHi Anonymous,
ReplyDeleteJust follow the instruction indicated just under the Mixture A ingredients.
[i]1. Beat cream cheese with sugar until light and fluffy
2. Beat in egg until well incorporated and set it aside[/i]
Mixture B will not sink but will be pretty uneven. Alternatively use marble effect.
HTH
Assalamualaikum Kak Zu! I'm 20 and from Malaysia. Thanks very much for the recipe, I've been looking all over for a cheesecake recipe that doesn't use biscuits or crackers as the base. I have one recipe, it works but tends to go wrong at times. If this one works i'll update u, thanks!:)
ReplyDelete