Zebra-Strip Cheesecake

Do you know that in Australia, different states has different school Term? After talking to Jessie from Jessie-Cooking Moments then I realized it. My son starting his second school term this week but in Sydney they are having a good time right now! :D

First time baking this zebra strip cheesecake, the surface of the cake is not smooth :( the cake rose so high when I took the cake out from oven, I was over confident to left it out alone and went ahead to pick up my son from school. Then...when I reached home, I was shock to find a collapse, wrinkle cake surface! After that I realized that my oven temperature is set too high, I should reduce the temperature to 150C next time. Lesson learnt! 

Anyway, this type of Japanese cheesecake is fluffy light and lovely, I'll try to bake it again. Thanks Cook with No Books for sharing this recipe! 

Recipe from Cook With No Books

Ingredients :

For mixing bowl 1 :

50g butter

250g cream cheese

100ml low fat milk

6 egg yolks

½ Tsp cider  (omitted)

60g plain flour

20g corn flour

1/8 tsp fine salt

For mixing bowl 2 :

6 egg whites

¼ tsp cream of tartar (omitted)

120g fine sugar

Stripes : 2 T cocoa powder

Method:

1. preheat oven to 150C

2. Grease a 9 inch spring form pan. Wrap the pan with 2 or more layers of AL foil. Grease the base and the walls of the pan.

3. Prepare a water bath with the dimension of the bath such that it can accommodate the foiled pan with boiling water, ½ inch high

4. in bowl 1 : cream butter and cheese until it is broken up and smooth. Gradually whisk in  milk, leaving no lumps. Whisk in egg yolks. Sift in flours, salt. Whisk to combine.

5. In bowl 2 : Beat whites to form foam. Continue to whisk as you add in the sugar. Whisk until soft peaks.

6. Combining meringue to batter : Spoon meringue to the thick batter, in 3 parts. Use a spatula and gently fold meringue into batter.Do this in 3 batches.

7. Equally divide batter to 2 portions. In one portion, fold in cocoa powder. You now have a yellow and a brown batter.

8. In the  greased spring pan, pour small amounts of the yellow batter in the center, about 3 tablespoons. Next, pour equal amounts of the cocoa batter on the yellow batter. Repeat this to get the rings of brown and yellow until all the batter is used up.

9. Transfer the foiled pan to the water bath. Bake in a preheated oven at 150 C for 1 hour.

10. The cake is ready when the skewer comes out clean and the surface is browned.

11. Cool and chill.