Marble Lemon Avocado Chocolate Hanjuku Cheesecake - 人日和情人节快乐

Ingredients

Methods

300g Cream cheese, soften 40g butter, melted 65g Egg yolk ( appr 4 A grade) 20g Cornstarch 75g Sour cream 30g Milk / soya milk 95g Egg white (apprv 2.5 A grade) 75g Granulated sugar 5ml lemon juice   55g dark chocolate coins, melted  55g avocado puree 2 tbsp lemon curd glaze

1. Line the 6-7" pan with parchment paper. Make it so that the paper sticks out about 1cm over the edges. Cut a circle out of parchment paper to place in the bottom. Preheat the oven to 170°C. 2. Place cream cheese into a bowl and use a whisk to cream it. Add the melted butter to the cream cheese in 3 batches. Combine well. 3. In a separate bowl, add the egg yolks and sifted cornstarch. Mix together until it's no longer lumpy. 4. Add sour cream to Step 3 and mix well. Add in the milk and combine well. 5. Pour Step 4 bit by bit into Step 2 and combine it well. Once it has been evenly combined, strain through a strainer 1-2 times. 6. Add the egg whites, lemon juice and granulated sugar to a clean bowl and whip with a whisk until soft peaks form. If you whip it too much, it will separate when baked, so be careful! 7. Add 1/3 of the egg whites to Step 5. Mix it in using cutting motions by scooping up from the bottom of the mixture. Add the rest of the egg whites and combine with a rubber spatula equally while keeping the air bubbles intact. 8. Pour 8-9 tbsp into a bowl and using spatula to mix well with avocado puree. Set aside. Divide the remaining batter into two portion, one mix with melted chocolate and the other one mix with lemon curd glaze. Spoon 2-3 tbsp of chocolate batter into center of the cake pan followed by lemon batter, continue alternately until all batter finished. 8. Gently shake to even out the surface. Place the pan on a baking tray. Pour water into the tray until about 2cm up the sides of the cake pan. The cheesecake will be baked in this double boiler type setup. 9. Cover the bottom of the cake pan with aluminum foil or place it on stainless steel plate so that water doesn't leak in. A plate about 1 size larger than the cake pan works well. 10. Place into the oven. Lower the temperature to 160°C and bake for 70-75 minutes. Once it has turned golden brown and elastic, it's done. 11. Leave in the pan until it cools. It will be soft so it falls apart easily. Once cooled, remove from the pan with the parchment paper. 12. Let it chill in the refrigerator for 1 day.