Today's post is going to be a little different. Recently was Jieru's, one of my housemate's birthday. I ended up attempting to make a marble cheesecake for the event. And even went on to purchase a 9-inch cake tin for it from Argos.
The initial recipe that I'm starting out from is from here. Will talk about the minor changes along the way.
Spent the day pretty rushed, having to suddenly do the dinner together with the base of the cake. Rather than crushing the cookies in a bag, I ended up using a pestle and mortar for it. No no, not the stones.
Thanks Leroy for helping crush the cookies, or I would never have had gotten the base done in time before rushing off for bridge for the night. The base was left to freeze in the freezer overnight after adding the butter. Just to ensure that it wouldn't crumble.
Right after removing it from the freezer.
The next day, I took the base out for it to soften a bit, and moved on to getting the filling done. Whisking the Philadelphia initially, and with only sugar was horror. Do have a strong guy around on this step, either that or a nice whisking machine. It got a lot easier as I added in the eggs, as the batter gets more 'liquidy'. As I melted the milk chocolate and left it to cool in the fridge, I wondered for a moment if there was too much.
And I was right. After putting in a base of the normal cheese filling. I alternated between the 2 fillings as I spooned them in. And I realized I had far too much chocolate filling at the end. And I tried to save the cake by moving in the fillings around.
*Facepalm*
Horror of horror. The marble cheesecake now looks like a normal 2 layered cheesecake outside. Bleh. After baking for 1 Hour 15 Minutes and leaving it to rest in the oven for another hour, I left the cheesecake in the freeze overnight. And removed it 30 minutes before the birthday. Hoping for it to turn out with the texture of an ice-cream cake, the way that I did it for my tiramisu. Unfortunately, 30 minutes was too short, and the cake was still rather hard.
But at least there was a plus side.
omfg the marblez is t3h 4wes0m3.
The initial recipe that I'm starting out from is from here. Will talk about the minor changes along the way.
Spent the day pretty rushed, having to suddenly do the dinner together with the base of the cake. Rather than crushing the cookies in a bag, I ended up using a pestle and mortar for it. No no, not the stones.
Thanks Leroy for helping crush the cookies, or I would never have had gotten the base done in time before rushing off for bridge for the night. The base was left to freeze in the freezer overnight after adding the butter. Just to ensure that it wouldn't crumble.
Right after removing it from the freezer.The next day, I took the base out for it to soften a bit, and moved on to getting the filling done. Whisking the Philadelphia initially, and with only sugar was horror. Do have a strong guy around on this step, either that or a nice whisking machine. It got a lot easier as I added in the eggs, as the batter gets more 'liquidy'. As I melted the milk chocolate and left it to cool in the fridge, I wondered for a moment if there was too much.
And I was right. After putting in a base of the normal cheese filling. I alternated between the 2 fillings as I spooned them in. And I realized I had far too much chocolate filling at the end. And I tried to save the cake by moving in the fillings around.
*Facepalm*Horror of horror. The marble cheesecake now looks like a normal 2 layered cheesecake outside. Bleh. After baking for 1 Hour 15 Minutes and leaving it to rest in the oven for another hour, I left the cheesecake in the freeze overnight. And removed it 30 minutes before the birthday. Hoping for it to turn out with the texture of an ice-cream cake, the way that I did it for my tiramisu. Unfortunately, 30 minutes was too short, and the cake was still rather hard.
But at least there was a plus side.
omfg the marblez is t3h 4wes0m3.Well, generally successful, and the cake only cost about £7.20, quite awesome considering that its in UK.
...
Initially when planning on the process, you get confronted with many many questions of self-doubt. You can be worried about many things. Will it be too expensive? Will it not harden in time? Will the base crumble? Will it be too sweet? Will it be too cheesy? Will it fail and taste like shit? Will people finish eating it?
Only when taking on such big 'projects' that you realize what's so important about how you act as a guest or a diner. You hope that your friends would denounce the failure of the cake before you, or worse be patronizing before you, and dunk away unfinished cake at the end of the day.
Then you realize in the end. That's only if the cake sucks.
You just want to make a delicious cake for everyone especially the birthday boy/girl. The rest is just problems only if you fail.
So don't. Bravely do it, and get it done right.
Cheesecake anyone?
...
Initially when planning on the process, you get confronted with many many questions of self-doubt. You can be worried about many things. Will it be too expensive? Will it not harden in time? Will the base crumble? Will it be too sweet? Will it be too cheesy? Will it fail and taste like shit? Will people finish eating it?
Only when taking on such big 'projects' that you realize what's so important about how you act as a guest or a diner. You hope that your friends would denounce the failure of the cake before you, or worse be patronizing before you, and dunk away unfinished cake at the end of the day.
Then you realize in the end. That's only if the cake sucks.
You just want to make a delicious cake for everyone especially the birthday boy/girl. The rest is just problems only if you fail.
So don't. Bravely do it, and get it done right.
Cheesecake anyone?
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