RecipeRooster

Where cravings drives search for recipes and the creation of delicious homemade food

If you make this cheesecake you'll end up with three 4" cheesecake. I prepared a plain and chocolate thinking I would make a swirl cake out of it. The plain is very light batter and the chocolate is very thick so it was hard to make it swirl. Each 4" pan can hold 260g of cream cheese mixture max.

Next time divide the plain into 6 and chocolate into 3.

68g of plain then 130g of chocolate and topped with 68g plain.

Ingredients
4" spring form pan
Crust:
42g graham cracker crumbs
13 6g granulated sugar
14g unsalted butter, melted
Filling:
250g cream cheese
59g granulated sugar
64g sour cream 14%
¾ tsp. (3g) lemon juice
¼ tsp. (1g) vanilla extract
1 large egg

Crust:

Prepare crust and blind bake at 350F for 7 minutes.

Filling:

Beat cream cheese and sugar till smooth 4 minutes then add sour cream, lemon juice and vanilla. Mix then add egg.

Weight of mixture 411g.

Bake at 325F (bain-marie) for 1 hour.

I did not line the pan with parchment... was I suppose to? - Yes!

Ingredients
4" spring form pan
Crust:
42g graham cracker crumbs
13 6g granulated sugar
14g unsalted butter, melted
Filling:
31g 70% dark chocolate
250g cream cheese
63g granulated sugar
5g natural unsweetened cocoa powder
1 large egg
Topping:
1 tbsp. whipping cream
1 tbsp. (21g) light corn syrup
1.6oz semisweet chocolate

Crust:

Prepare crust and blind bake at 350F for 7 minutes.

Filling:

Melt chocolate then set aside.

Beat cream cheese and sugar till smooth 4 minutes then stir in cocoa powder then add egg followed by lukewarm chocolate.

Weight of mixture 387g.

Bake at 325F (bain-marie) for 1 hour.

crust and cheesecake

cheesecake