My light japanese cheesecake is very popular with my relatives. Since my exams are over, I decided to whip up another batch for them. This time, I did it with a slight twist, marbling the cake. To do so, reserve about 1/3 cup of the batter aside (before folding in the egg white) and sift in 3 teaspoon of unsweetened cocoa powder (don’t have to be dutch processed). Stir until combined before folding in the egg whites. Pour half the white batter into the prepared pan then pour in the cocoa batter. Cover with the rest of the white batter. With a knife, swirl the batter gently. Bake per the recipe. I did a double layer one in the mini spring form by pouring the chocolate batter on top and not stirring. Voila! Aren’t they pretty? 
Can you please post the recipe?
Comment by Clare — 4 May, 2009 @ 2:55 am
Hi Clare, there is a link to the recipe right in the post (click on the blue recipe link)
Comment by icy-one — 4 May, 2009 @ 4:40 am
That top photo is really lovely. I’ve never seen a cheesecake like this before. It looks so light and airy! And the marbling is beautiful.
Comment by Elissa — 4 May, 2009 @ 5:02 am
I’m so interested about the texture of this cheese cake! I want to try this, but I’m so worried about folding egg whites part. Do you think it’s ok if I omitted the butter?
Comment by Steph — 4 May, 2009 @ 7:04 am
Hi Elissa, the marbling was totally random so I was really pleased to see such pretty results!
Hi steph, this cheesecake is super light, think cream cheese chiffon cake! I have never tried it without the butter before but I think it shd be ok.. maybe up the cream cheese amt slightly? Folding egg whites is a skill that gets easier with practise. Master it and u can make sponge cakes, chiffon cakes…. think of the possibilities! ^_______^
Comment by HL — 4 May, 2009 @ 9:29 am
Every single sponge cake I’ve ever made has been a failure! I’m thinking of trying Rose’s orange chiffon. She posted a video so hopefully it can help, since it’s visual instead of reading from a book. I absolutely love foam cakes, they are so much lighter, yummier and better than butter cakes. I think I’d probably cry when I can get the sponge to turn out right. I totally agree about the possibilities!! I’m all excited just thinking about it!
Comment by Steph — 4 May, 2009 @ 10:33 am
Steph, why are they a failure? Is it just the folding part? The trick is to stir in 1/3 of the egg whites to lighten the batter first. Alot of instructions say that you have to do it really fast to prevent the air from escaping. I think you don’t have to hurry yourself too much. Just beat the egg whites to really stiff peaks before folding. Don’t give up! The key is to practise
I think you can try with making asian sponge cakes first. No folding needed, just beat all the ingredients together!
Comment by HL — 4 May, 2009 @ 11:09 am
I really like the idea of the lighter version of cheesecake, I will certainly add it to my list and make it instead of a regular cheesecake. Thanks, the marble effect cake out lovely
Comment by allison — 4 May, 2009 @ 5:13 pm
Hi Allison, thanks! Do try this cheesecake, you will love it
Comment by HL — 4 May, 2009 @ 5:17 pm
Very nice! I’m a pretty bad baker but I’d love to try this.
Comment by Ninette — 5 May, 2009 @ 10:37 am
Hi Ninette, do try! It isn’t too difficult and I am sure you will love the results!
Comment by HL — 5 May, 2009 @ 11:51 am
cool
Comment by kralj1 — 6 May, 2009 @ 8:09 am
Thanks for the recipe! I made it today. but my cake seperated into two layers
the top one being lighter and fluffy and the bottom one dense and sour. >_< the cake looked very pretty tho and the top part tasted awesome. what do u think could be wrong with what i did? perhaps i overmixed the batter? or could it be the water which leaked into my springform pan being baking?
please help and thanks in advance!
Comment by meiyee — 20 September, 2009 @ 4:44 pm
Hi meiyee, I think that the reason could be that the egg whites were not folded evenly, resulting in 2 layers. If water leaked in you will have a soggy bottom layer. If you are afraid of water leaking, have at least a double wrap of alumninum foil.
Comment by HL — 20 September, 2009 @ 5:14 pm
thanks for the advice! i think i’ll try this recipe again!
Comment by meiyee — 21 September, 2009 @ 10:02 pm