“Make this easy & scrumptious marble cheese cake at home anytime. It’s sure to be good enough as a treat.”
I was suffering from jet lag upon returning to Singapore. Everything seemed hard and difficult enough for me to work on, let alone baking a treat at home. But I had my craving for cheese cake, after having my favorite several times at the Cheese Cake Factory restaurant during the trip. I knew I had to bake this simple, yet great marble cheese cake.
So, if baking a cheese cake was your dream, it wasn’t anymore. I have the simplest recipe for you to follow.
Difficulty level? 1
Success rate? 98%
Yes, the simplicity in this home baked makes it all worth while.
Yields 6″ round cake
Ingredients
For the crust/ base:
24 pcs of Oreo cookies (whole cookie)
60g of butter, melted
For the cake:
250g (8oz) of cream cheese, slightly softened
100g of castor sugar
2 eggs
3 tablespoons of cake flour
1 teaspoon of vanilla essence
2 tablespoons of chocolate sauce (melted from 50g of bittersweet chocolate)
Utensils:
6″ round baking tin with removable bottom (springform cake tin with a clip on the side of the tin ring)
Method
(1) Finely crush whole Oreo cookies in a large sealed bag, using a rolling pin, or simply blend in a food processor.
(2) Melt butter in microwave for 40 seconds to a minute. Cool butter and add it into finely crushed cookie crumbs. Mix well.
(3) Transfer crumb mixture into a greased baking tin. Spread evenly and press firmly onto the bottom of the tin with a spoon. Leave it in the freezer to firm while making the cake filling.
(4) Mix sugar and cream cheese until smooth. Beat in eggs, one at a time. Low speed.
(5) Fold in vanilla essence and flour until all ingredients are well mixed. Return chilled Oreo crust. Pour cheese batter over the crust and smooth the top.
(6) Drizzle chocolate sauce into batter. Use a skewer to swirl it in the batter to create marble effect. Bake in preheated oven at 160 degrees Celsius, for 35-40 minutes. Remove tin ring. Cool cake completely on rack before storing it in refrigerator for an hour or more. Serve chilled.
Just had this cheesecake again this morning as my snack between meals, I really loved the dense yet moist consistency of the cake. Rich cheesy yet not overwhelming flavor. The cheese filling wasn’t too sweet, but a great match with the sweet crunchy Oreo base. The presence of the chocolatey marble makes the cheese cake even more flavorful.
A small serving of my marble cheese cake counts about 250kcal.
Tips: Break cookies into smaller pieces before blending in food processor.
7 Responses
Hi… for the marble cheesecake, if I am using an Airfryer to bake.. do you think u can roughly know the temp and time it should take? Basically I do not have a normal oven… thank you
Hi. You may try with them same temperature as indicated? I guess you might decrease by 10deg Celsius as I am worried the batter might ‘fly’ out when the air blows in it, or try to cover the batter for the beginning bake?
Sorry can’t really help as I did not try this on air fryer before. If you decided to try out, do update me with your outcome ya?
Hi… if I only have self rising flour, possible to use instead? it’s only three tablespoons so buying cake flour, I may eventually have a lot of excess… Sorry for silly questions..
I guess you can. Otherwise, use plain flour. Sieve it.
It worked very well! My friends loved it. I have since altered it to have salted caramel flavours etc / same temp at 160 for air fryer.
Lareina, did you cover the cake pan? will the batter fly out? 160degC for 35 to 40 mins too?
Thanks!
Sorry I forgot to reply to u.. No need to cover, the cheese is dense enough to stay put in AF.