Recipe : Marble Soft Cheese Cake


What can I say , this cheese cake is fluffy like clouds, cottony soft like pillow, light as feathers, and not dense. I love cheesecake but the ones that you get at the store  is too heavy. But this cheese cake is very light to the tummy, less butter,  not too sweet with a subtle hint of salty taste. It was not so cheesy too but you can still feel the milky-ness in it. Relatively suitable for people who don't very fancy cheesecake. It's really soft, and tasted best when chilled in the fridge. Since it does not use baking powder, the cake rises mainly by using egg whites that are whipped till stiff giving it a lot of air. This cake will be  listed in what-cakes-to-bake-for-raya list ;p

Recipe adapted from wendyinkk
250g milk
20g butter
125g cream cheese(room temperature)

50g all-purpose flour
3 egg yolks
1 tsp vanilla extract

3 egg whites
1/8 tsp cream of tartar
80gm sugar

½ tbsp cocoa powder
1 tbsp boiling water

1. Line the base of a 8 inch square pan and preheat the oven at 150/160C.

2. In a medium sized bowl, cream cream cheese until smooth.

3. Bring milk and butter to a boil and pour ¼ of it into cream cheese and gently stir until incorporated. Pour in another ¼ the milk and stir again. Lastly pour in all the milk and stir until smooth. (At this point, prepare some boiling water)

4. Let the cheese mixture cool down and put in flour. Mix until smooth. Then put in egg yolks and vanilla. Mix until smooth.

5. In another clean bowl, beat egg whites until frothy. Put in sugar and cream of tartar and beat until soft peaks. Put in sugar gradually and beat until stiff.

6. Put 1/3 of egg whites into cheese mixture and fold gently but quickly.

7. Pour the cheese mixture into the egg whites and fold until well incorporated.

8. Mix cocoa powder with boiling water until smooth. Put in a few tablespoons of the cheese batter and mix until a smooth chocolate batter is formed.

9. Pour main cheese batter into prepared pan. Drizzle chocolate batter over main cheese batter.

10. Use a knife and cut through the batter to create a marbling effect.

11. Put pan into slightly bigger but shallower pan. Fill the bigger pan with boiling water until halfway up and bake for 50-60 minutes.
12. When cake is baked, remove from oven and release the sides of the cake from the pan immediately by running a knife between the sides of the cake and the pan. Cake will shrink tremendously but evenly. Leave it to cool down totally and chill until cold before cutting.

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  1. Oh ho hooo! Lucky mai baca malam2 ni haa. Kalau siang, oh noo!

    The view of the cake from the top reminds of the cake my late mak njang used to make. Al-Fatihah to her, may Allah bless her soul.

  2. Owh ske sangat marble cheese. Tapi kalau kedainya rasa sangat dia punye pengawetkan? Tak ske tak ske...
    My latest Entry :)
    JJCM: Day 2 Ramadhan 1433


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