White & Dark Chocolate Kek Lapis Cheesecake - Happy 37th Birthday, LG

 

Ingredient	Method
Kek Lapis 180g Butter 60g caster sugar 105g condensed milk 5 B eggs 1tsp vanilla essence 120g LP flour 40g horlicks powder ~20g cocoa powder kek lapis glaze: 60g butter + 30g condensed milk	1. Beat butter and sugar till light and fluffy. 2. Whisk eggs one at a time and continue beat till fluffy. 3. Add condensed milk and beat again till blended 4. Mix flour and horlicks bit by bit until well combined. 5. Divide batter into 2 portions. one portion mix with cocoa powder and another remaing as plain batter. Set aside. 6. 1st set of kek lapis layer: Spread the kek lapis cocoa batter into 8' square pan and bake at preheated oven 200C (top heat only) for 5 minutes. Remove from oven and press cake layer to remove excess air. 7. Brush layer with glaze and spread another portion of plain batter over the cooked layer, bake for 5 minutes or until golden brown color. Remove from oven. Brush the top with glaze. Lets cool before un-mould. 8. 2nd set of kek lapis layer: Repeat step 6-7 until reach 4 layers. Remove from oven. Brush the top with glaze. Lets cool before un-mould.
Cheesecake 250g Cream cheese, soften 40g butter 3 B Eggs 2 tbsp Cornstarch 2 tbsp LP flour 75g Sour cream 30g Granulated sugar 5ml lemon juice 1 tsp vanilla essence Flavour: (each microwave til melted) i) 70g white chocolate coins+15g milk ii) 70g dark chocolate coins+15g milk	1. Beat cream cheese, butter and sugar until smooth. Then Add egg, one at a time, beating well after each addition. Stir sour cream, vanilla essence, corn starch and flour and mix well. 2. Divide the batter into two equal portions, the 1st portion mix well with melted white choco; the last portion mix well with melted dark chocolate.
Ganache 1: 120g dark chocolate coins 1/2tbsp butter 50g milk 50g sour cream 1tsp coffee powder 1tsp vanilla essence Ganache 2: 30g white chocolate coins 10g milk	Ganache 1: 1. Microwave the chocolate, milk and butter until melted. 2. While still warm, add the coffee powder, vanilla and sour cream and stir until well combined. Ganache 2: 1. Microwave the chocolate and milk until melted.
Assembly 1. Trim and cut the edge of two set of kek lapis into 8' heart cake springform pan and arrange 2nd set of kek lapis into 8' heart pan. 2. Pour the white choc cheese batter onto the cooked kek lapis and steam baked for 15-20 minutes @ 170C until nearly set. 3. Brush the white choco cheesecake surface with kek lapis glaze. Arrange 1st set of kek lapis layer into the 85% baked cheesecake batter and press gently. 4. Pour the dark chocolate cheese batter onto the kek lapis, and continue steam baked for 25 minutes until set. 5. Remove from oven, and lets cool completely. 6. Ganache 1: Mircowave all ingredient except sour cream and vanilla essence until melted. Add sour cream and vanilla essence and stir until combined. Set aside. 7. Ganache 2: Mircowave white chocolate coins and milk until melted. Set aside. 8. Pour the Glaze 1 into the cool cheesecake. Spoon some Glaze 2 white chocolate on top to create marble effect. 9. Chill for 4 hours or overnight before unmould.