Marble Chocolate Mint Hanjuku Cheesecake

  

Ingredient

Method

300g Cream cheese, soften 40g butter, melted 3B Egg yolk ( appr 50g) 20g Cornstarch 75g Sour cream 45g Milk flavour: 7g Mint powder+30g milk 15g cocoa powder+30g milk 3B Egg white (apprv 90g) 85g Granulated sugar 5ml lemon juice/rice vinegar

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. Divide into two equal portions, 1st portion mix with mint flavour and 2nd portion mix with cocoa flavour. 7. 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! 8. Divide egg white into two equal portions. 9. For 1st portion of egg white, add 1/3 of the egg whites to mint batter. 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. Repeat this step for 2nd portion of egg white with cocoa batter. 10. Spoon 2-3tbsp of cocoa batter followed by mint batter into the cake pan. Repeat alternately til finish and 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. 11. 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. 12. 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. 13. 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. 14. Cover with plastic wrap and let it chill in the refrigerator for 1 day.