Black and white cheesecake

I'm still very busy, but I want to find time to make desserts and post about things. Being in the kitchen and writing about the things that I like is the best way for me to relieve stress.

Today, the dessert I'm sharing with you is cheesecake.

It's an easy-to-make cheesecake (as usual), but it's cuter than usual. It's a baked cheesecake that we use chocolate cake instead of biscuits. I use black cocoa powder, which makes the cake come out in a clear contrast of black and white. ^^ . But if you don't have black cocoa powder, you can use regular cocoa powder. The taste isn't much different.

We'll make the chocolate cake and cheesecake separately, then pour them into the mold alternately. When you cut them into pieces, you'll see that the inside of the cake is both black and white in color.

For the cream on top, if you like it to be rich, use the cream in the recipe provided. But if you like a lighter taste, you can use only whipping cream.

Black and white cheesecake

Make a 15 cm cake

Cheesecake batter

210 g ........................... Cream cheese

1/2 tsp .......................... Vanilla bean paste (or Vanilla extract)

1/8 tsp .......................... Salt

50 g ............................. Granulated sugar

50 g ............................. Egg

30 g ............................. Whipping cream

1/4 tsp .......................... Lemon juice

Chocolate cake batter

30 g ............................. Rice bran oil

1/8 tsp .......................... Salt

30 g ............................. Brown sugar

56 g ............................. Granulated sugar

20 g ............................. Egg

50 g ............................. Whipping cream

18 g ............................. Milk

1/4 tsp .......................... Lemon juice

55 g ............................. All-purpose flour

1/8 tsp .......................... Baking powder

1/8 tsp .......................... Baking soda

18 g ............................. Black cocoa powder

Topping

35 g .............................. Cream cheese

50 g .............................. Unsalted butter

1/8 tsp .......................... Salt

35 g .............................. Icing sugar

40 g ............................. Whipping cream (room temperature)

Decoration

...................................... Mini Oreo

Preheat the oven to 170°C. 

Line a 15 cm round cake pan with baking paper.

Make cheesecake batter:

Put the cream cheese, salt, and vanilla into a bowl. Beat until smooth. 

Pour the sugar into the bowl and beat until combined.

Pour the egg, whipping cream, and lemon juice into the bowl.

Beat to combine. Set it aside while making chocolate cake batter.

Make chocolate cake batter:

Put the oil, salt, brown sugar, granulated sugar, and egg into a bowl. Beat to combine.

Pour the whipping cream, milk, and lemon juice into the bowl. Mix to combine.

Sift the flour, baking powder, baking soda, and black cocoa powder into the bowl.

Beat to combine.

Before baking pour hot water into a baking dish.

Place the baking dish on the bottom rack of the preheated oven.

Pour 200 g of the chocolate cake batter into the prepared pan.

Pour 160 g of the cheesecake batter into the pan.

Pour the rest of the chocolate cake batter into the pan.

Pour the rest of the cheesecake batter into the pan.

Bake in a 170℃ preheated oven for 40-45 minutes. Let the cake cool on a wire rack.

Wrap with plastic wrap.  Refrigerate for 12 hours.

Before serving:

Beat the cream cheese, unsalted butter, and salt together. Add the icing sugar.

Add the whipping cream gradually and beat to combine.

Beat until smooth.

Spread the topping over the cake and decorate with mini Oreo.

Black and white cheesecake