Marble Cheesecake: Orange and Dark Chocolate

Brother requested for a cheesecake…and he was certainly specific about what he wanted: a marble cheesecake flavoured with orange liqueur, streaked with dark chocolate. Orange and dark chocolate – a heavenly combination

I bought Cointreau for this purpose and added to the vanilla portion. I was in an alcoholic mood: added Tia Maria to the chocolate portion. Then, I found that the chocolate batter was not chocolatey enough….added more cocoa…Result: chocolate portion tastes a little bitter 😦

Also the chocolate batter was too heavy: I didn’t mix enough vanilla batter with the melted chocolate. As a result, instead of a marbling/streaky effect, there are 2 distinct layers: vanilla on the top and chocolate at the bottom. At least now I know how to create double-decker cheesecakes. Hee!

This time, I tried a different method: I separated the whites from the yolks; added the yolks into the cheese mixture; whisk the whites with some sugar till soft peaks; fold the whisked whites into the cheese mixture. The difference is in the texture: when the eggs are mixed in gently into the cheese mixture, the cheesecake is creamy and dense; whilst the cheesecake made with whisked whites was still creamy, it was lighter, not so dense.

(pardon the untidy cheesecake…I didn’t use a hot knife to cut the cheesecake)

(So sad that I can’t recreate the nice browning I previously had. At least the cheesecake didn’t crack….)

Calla’s notes

  • I used 65% chocolate. The batter didn’t taste chocolatey, I need to have faith….
  • Need to mix enough vanilla batter with melted chocolate, such that the vanilla batter and chocolate batter have the same consistency; unless the intent is to create 2 distinct layers.
  • To try baking at 150 deg C for at least 1.5h to 2h. Cheesecake seems a little too soft, no matter how long I refrigerate it….
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