Orange & Chocolate Baked Cheesecake - Apelsin Choklad Cheese cake

Jag gjorde den har i går första gången. Det kommer att spännade när min familj gillar det mycket. Jag ska göra den här igen för päsk fest som kommer nästa veckan. Den har recept kom från Alex Gohs 'Baking Code' som jag köpte i Singapore när jag var där tre veckor sedan.

I made this cake the first time yesterday and it turned out not too bad and the family liked it, and I'm going to make it again for the upcoming Easter weekend. This recipe comes from Alex Goh's 'Baking Code' which I bought in Singapore when I was there 3 weeks ago.

There are two parts to this cake, first the chocolate sponge layer, then the cheese layer which is poured over it and baked in a water bath, or a bain marie, to prevent the cheesecake top layer from cracking. I find the chocolate sponge layer quite good, light and fluffy and will think about making a coffee-flavored or mocha flavored one next time by playing around with the amount of cocoa powder.

It's not the easiest or hardest cake but it does involve a bit of washing up and a electric whip will be best here. I used the one that my family here in Sweden gave me for my birthday.

Chocolate Sponge Cake Layer (23cm)
This is for a cake of diameter 23cm, its basically the round cake pan you can get in Ikea that has a removable side.

Ingredients
Part 1
5 egg yolks
20g sugar
1/2 teaspoon vanilla essence

Whip these together until light and fluffy, should be a pale yellow color. Set aside while you whip the egg whites in a clean dry bowl.

Part 2
5 egg whites
120g sugar

Whip the egg white first until soft peak, then add the sugar gradually and whip until stiff peak.

Fold in the egg white mixture into the egg yolk mixture until well-blended.

Part 3
90g plain flour
20g cocoa powder

Mix the flour and powder till blended and fold into the batter mixture till well incorporated.

Add in 50g of corn oil or neutral cooking oil (no peanut oil please) and mix well.

Grease and lined the baking pan and pour in the mixture, bake for 30 minutes at 180 degrees Celsius.

Remove the cake immediately from the pan when done and let it cool down before you sliced it diagonally into half.

Cheese Layer (23cm)
Before you begin, you should already have the chocolate sponge layer cooled and sliced (about 2cm thickness), placed in a greased and lined (both sides and bottom) 23cm baking round pan. Wrap the outside of the pan with two layers of aluminum foil around the sides and set aside.

Ingredients
Part A
250g cream cheese
20g sugar
1 orange zest

Cream all the above ingredients until light, then add:

3 egg yolks

and cream until smooth. Add:

80g sour cream
30g orange juice

and cream until well blended. Then mix in 25g of plain flour and mix until well-combined. Set aside.

In a clean bowl, whip 3 egg whites with 55g of sugar until soft peak is formed, then fold it into the cheese mixture that was set aside before. Pour the mixture over the chocolate sponge layer and bake in water bath for 1 hour at 160 degrees Celsius.

Not such a pretty picture but I almost forgot to take a picture of it :p