White chocolate marble cheesecake from Flavours magazine.

Still fumbling thru folders for a better picture, don't mind my old watermark.

Becoming the victim of this recipe has its price to pay.  Instead of using dark (in appearance, that is) chocolate, it calls for coffee solution, and I was never fond of it.

White Chocolate Marble Cheesecake

Biscuit base

Cookies, crushed (enough to cover the bottom of a pan)

Butter, adequate (enough for the bits of cookies to stick together firmly)

Melt butter and mix with the crushed cookies.  Press it against the bottom of the cake pan with the back of a spoon and bake under 180°C for 10 minutes.

Before and after baking.

Dark chocolate mixture

12g cocoa powder

2 teaspoons instant coffee powder (I used a packet of 3-in-1)

30ml hot water

Combine all ingredients and mix until smooth.  Set aside.

White chocolate mixture

750g cream cheese (this has got to be the most expensive part)

120g castor sugar

8g cornflour

3 eggs, lightly beaten

100g white chocolate (again, I usually choose cheap local made chocolates)

300ml yoghurt

Beat cream cheese until smooth.  Add sugar and cornflour, mix.  Gradually mix in eggs, white chocolate and yoghurt.  Set aside 150g of the mixture.

To prepare

To the remaining mixture, add the dark chocolate mixture; mix well.  Pour half the white mixture onto the baked biscuit base.  Dot half the dark mixture in the white mixture.  Swirl with a bamboo stick (I use the narrow end of a fork) to create a marbling effect.  Repeat with the remaining white and dark mixtures.

To bake

Preheat oven to 150°C.  Bake in the oven, bain-marie, for 80 minutes, or until the cake is set - the centre should still be slightly soft.  Turn off the heat and let the cake cool in the oven, with door closed, for 30 minutes.  Run a knife along the edge to loosen the cake, then set it back in the oven to cool completely with the door ajar.

- Adapted from Flavours magazine,

recipe contributed by Catherine Lau,

Nov/Dec 2009 issue