Kitchen Corner

March 14, 2010

Marble Soft Cheesecake

This is very much like soufflé texture and also soft like feather light kind of cheesecake. It is the softest one in my cheesecake menu. My hubby falls in love with soft cheesecake recently as he feels like eating a big piece without adding any calories into his body (which is not true, haha!), but I guess it should be less calories than the rich cheesecake, which also my favorite.
Generally, the cheesecake taste very good, just the marble effect doesn't looks good, I did not make a good job at this stage but will definitely practice again as I want to make another two more in the coming weeks for my friends. For the cake base, I used the cocoa sponge cake recipe which I feel the best in my menu as its soft and spongy texture just so match to the soft cheesecake. I cut the cocoa sponge into three layers and use a piece for the base then freeze another two for next bake.
160g cream cheese
50ml whippping cream
70ml milk
60g unsalted butter
100g caster sugar
30g corn flour
1 teaspoon vanilla extract
4 egg yolks
4 egg whites
1 teaspoon cream of tartar
1 tablespoon cocoa powder
1 thin slice of 8 inches cocoa sponge
  1. Melt cream cheese, whipping cream, milk and butter over double boiler. Stir occasionally until smooth. Remove from heat.
  2. Add in 50g of sugar, corn flour, vanilla and egg yolks then stir well.
  3. Beat egg white and cream of tartar in another clean bowl until mixture forms soft peaks. Gradually add in the rest of sugar, continue beating until frothy and stiff peaks form.
  4. Gently fold beaten egg white foam into cheese mixture until blended.
  5. Stir 80g of cheese mixture with cocoa powder until well combined.
  6. Place a sponge cake into a 8 inches lose bottom or spring form baking pan. Pour vanilla cheese mixture into cake tin. Drizzle some cocoa cheese mixture over the surface and draw marble pattern with skewer. Place the baking pan in a large tray.
  7. Pour enough hot water into larger tray to come half way up sides of baking pan. Bake in preheated oven at 140C for 30 minutes. Reduce heat to 120C and continue bake for 30 minutes.
  8. Remove from heat and leave to cool. Chill in the fridge for overnight before serve.


Anonymous said...

Looks so good, I must make it sometime this week.Cheers.

Angie's Recipes said...

What a fabulous cheesecake! Moist, fluffy, and marbled! I love it.

Happy Homebaker said...

i Grace, wow, your cheesecake looks so good! You have never failed to impress me with your excellent baking skills, the texture of the cake looks so soft and moist!!

Sonia ~ Nasi Lemak Lover said...

Wor, this cheesecake look so beautiful, I like light and soft cheesecake too, immediate bookmark this and will try this week. Thanks for sharing.

Sonia ~ Nasi Lemak Lover said...

Wor, this cheesecake look so beautiful, I like light and soft cheesecake too, immediate bookmark this and will try this week. Thanks for sharing.

Everything4sweets said...

Wow, looks so delicious,good job !!!
Is it taste like Japanese cheese cake or more softer?, thanks.

Quinn said...

I could tell the cheesecake is very indeed souffle soft by just looking at the picture. I wanna eat but too lazy to make the chocolate sponge cake base, how????? I don't feel like eating graham cracker base...

tasteofbeirut said...

This cheesecake is very beautiful and your recipe reinforces my belief that it is way better to beat the egg whites separately before incorporating in the batter.

tigerfish said...

Lovely marbling effect :)

Passionate About Baking said...

Hi Grace,
You've finally post your bakes! I'm so glad to see you back to baking again. Your marble cheesecake looks really good! It's not like what you said. It looks so light I could have one big slice! Thanks for sharing!

tigerfish said...

Great marbling effect :)

thecoffeesnob said...

This cake is gorgeous! Love the marbling!

Bakericious said...

looks gd, I will bookmark this recipe to try out soon. thanks for sharing.

Honey Bee Sweets said...

Such a lovely cheesecake you baked there! Soft and light! I just did a cheesecake too, but not nearly half as nice as yours. So happy to see a new post from u. ;)

Kitchen Corner said...

Hello! Thanks for everyone dropping here to leave your lovely comments. Really appreciate it! If you do like soft cheesecake, please give it a try and hope you enjoy it.
Quinn, this is my first time making this cheesecake so I'm not very sure whether or not the cake can be baked without the base. But please try out and experiment it without a cake base. It might works!

Swee San said...

Looke really yummy!! Thanks for sharing, will try it soon :)

Anh said...

My kind of cheesecake, really! thanks for sharing

Cookie baker Lynn said...

This looks like the perfect cheesecake! I love how soft and fluffy it is.

Pei-Lin said...

Gosh! It looks so feathery light!!

Doña Masita said...

This cake looks amazing, so fluffy and yet, seems that it has the perfect cheese amount!

Best regards,

Doña Masita

Beachlover said...

beautiful marble effect with sprinkle on the side!

Cocina Savant said...

I could go for a piece of this amazing cake right now. Awesome mix of flavors and textures.

Anonymous said...

They look absolutely gorgeous! I've already copied the recipe and i can't wait to try them out

Kitchen Corner said...

Many thanks to all of you for leaving your supports and lovely words at my blog! Hope you fine the recipe useful and happy baking!

Anonymous said...

Is the whipping cream and heavy cream are the same thing?

Kitchen Corner said...

Hi Anonymous,
Strictly speaking, whipping cream and heavy cream or I call it double cream are not the same thing but for this recipe, I think you could use either one.

Yummy Bakes said...

Hi Grace, this cheese cake looks very delicious. yum ... yum

Cosy Bake said...

Hey your cheese cake looks so so smooth and soft. YOu inspired me a lot. Must make one , one of these days. Beuatifull.....

Anonymous said...

Hi grace,if I'm not mistaken,u bake this cake with au ban marie (with the pan inside water?).how u make sure that the water did not get into the pan and wet the cake?
Should I put grease paper at the bottom of the pan?
Thanks for anwering my Q

Kitchen Corner said...

Hi Culiana,
I used a piece of aluminium foil to wrap the cake pan from the bottom to the side. If you not sure please give me your email address, I'll send you a picture of how I did the steam bake "water bath".

Anonymous said...

My email

U've been really a great help,thanks Grace


Anonymous said...

Hi Grace, Did you dress the Chocolate Rich while the cake still warm?

Thank you

Couples Kitchen said...

This is SO impressive. Just perfect!

Kitchen Corner said...

Hi Anonymous,
Sorry, I didn't get what you mean. What do you mean by dress the chocolate?

Hi Couples Kitchen,
Thanks for dropping here to leave your support! Cheers!

Granite Counters said...

Really it's beautiful i love to have it,,,:)

Anonymous said...

Hi Grace,

Can I use non diary cream ? Do I need to whipped before boiling ?

Thanks !


Kitchen Corner said...

Hi Kim,
I've not tried non diary cream for this recipe. So, I suggest that diary cream would be better because it had the richness and creamier effect for the cake. The cream don't has to be whipped, just cook it together with the cream cheese, milk and butter over a double boiler.

Anonymous said...

Hi Grace,

So I can use UHT Emborg's whipping cream ? I think they sold in 200ml. But this recipe only needs 50ml. Can I store in the freezer. I guess I wont be using very often.

Btw, I'm think of baking in a 11" round tray. Recipe should be double right ?

Appreciate your advice.

Kitchen Corner said...

Hi Kim,
I think that should be alright. You can try and taste see how it works? Buy the smaller pack to try. I don't think whipping cream can be stored in the freezer. You try to use it before it goes expired. Check out some recipes to see how can you use up the cream.
For the 11" round tray, I think you can use 1 1/2 recipe. My advice might not be perfect but hope I've answered your question. Happy Baking!

Anonymous said...

Well, then I'll do 11inch cake so that I can use more of the cream...
and my sponge cake will not be to tall too.

Thanks for advise.


Kitchen Corner said...

Hi Kim,
You are most welcome!
I suggest that the cocoa sponge base is 1 to 1 1/2 inches. Not too thick ok. Cheers!

Anonymous said...

HI Grace,

Did you use PH cheese or Philedipia ?

I used PH cheese, the texture doesnt look like yours. Could it be the cause ?

And my sponge is wet.


Kitchen Corner said...

Hi Kim,
I used PH cheese and Philadelphia cheese before. Both works well.
Your sponge cake is wet may be the the water go into the cake tin while you steam bake it. Cover it nicely make sure the water won't go into the tin. I've just baked the 5th one for my family, and it's no problem. Please try again and all the best!

Anonymous said...


I tried the cake and it turns out beautifully delicious! Thanks for the recipe. I love your blog.


Anonymous said...

can i use a cookie base instead of a sponge cake base? i am lazy to make the cake base :p

Kitchen Corner said...

Hi Sweeter side of life,
As the cheesecake is very soft, I don't feel that cookie base will match the softness. You want to have a same softness from the cheesecake along way to the bottom soft sponge. Otherwise, I suggest that you just ignore the base and bake the cheese batter straight away without any base. Be sure the cake pan tighten up nicely with aluminium foil so that the water will not go into the cake pan when it bakes. Happy baking!

Anonymous said...

oh alright thank you! btw did you use a pan with a removable base and does the cake have to be cooled upside down to reduce shrinkage?

Kitchen Corner said...

Hi Sweeter side of life,
Yes, I use a non stick removable base pan. Please don't cooled upside down as the cake is very fragile. Just let the cake cool down in the pan then chill in the fridge.

Anonymous said...

ok thank you for clearing my doubts : D I am going to bake it now. Will let you know how it goes :)

Anonymous said...

Hi Grace,

Sorry I confused you!

What I mean - Do you Put/Decorated the Cake with Chocolate Rice while the cake still warm? I tried to decorate with chocolate rice after the cake cool and could not get it.

BTW, the Cheese cake taste good as well as Sponge cake too...!!! I less sugar for both Spoge Cake and Cheese tasted just right...yumyum!!!

Thank you.

LL said...

Hi! Thank you very much for this wonderful recipe. My family & friends loved it.

However, my version seem to be still not as perfect as yours. Seek your advise on the following :
1. My cake is not as high. I must have lost a lot of air during mixing of egg white with cheese mixture. I mixed this process by hand with spatula. Should I use machine instead? Any additoinal tips?
2. My cake strinks and loose about 1 cm of heights after cooled. Is this normal? I leave the cake in oven to cool (an hour) before taking out (like usual cheese cake recipes).
3. Understand that you use "non stick removable base pan". Do you still line the pan with paper? or Do you just glaze the pan with butter?
4. I am currently using solid pan. Do not dare to attempt "removable base pan". It has not be pleasant experience with water sipping through base and difficulty removing/scopping cake out from base of pan (as my removal pan base is like a shallow tray - depth 0.5 cm). Can you share picture of how protect pan in water bath baking?

Thank you very much!

Kitchen Corner said...

Hi Lisa,
May I have you email address please?

sewa mobil di surabaya said...

This is the most delicious looking cake I have seen in a LONG time.

Anonymous said...

I try bake the cake and it fails. The cake did not rise. I think is because of the egg white beating process fail. It does not turn out to be forms soft peaks. Can we add additional cheese like add extra 40g. Then refer to the step given on step 4. After pouring the egg white to cheese mixture can we still use the blender to mixture it. Or just using spatula to mix it ?

Kitchen Corner said...

Hi Anonymous,
I'm sorry to know that you have a fail attempt on this recipe. I'm not sure if add additional cheese will help to improve.
After the egg white whip to a soft peak foam, fold it into the cheese mixture with spatula, don't use blender.

babycorn said...

Hi Grace,

I had try on the cake, it taste lovely but I have faced a few problems over here.

1. When I melt the cream cheese, whipping cream, milk and butter over double boiler, it is very hard to get a smooth mixture. Should I beat the cream cheese till smooth with mixer first before melt it with other ingredients over double boiler?

2. When I try to pour the vanilla cheese mixture over the sponge cake, the sponge cake somehow get float on top of the cheese mixture causing leakage of cheese mixture from the baking tin, is this because of my sponge cake was too light?

3. Did you line your cake pan with greaseproof paper or did you grease your cake pan with butter only?

4. I try 2 times. First time I was lucky enough where the water does not get into my cake but not for second time. Could you share with me on how did you wrap the cake pan and steam it in "water bath" method?

my email address is

Thanks for the recipe sharing.

Kristin Renee said...

Your cakes are lovely and this one looked so great, and different from the cheesecakes I have made. So, I had to try it out. Love trying new things and techniques. I loved the texture of this cake, like velvet on your tongue. I folded quickly but gently and my cake is nowhere near as tall as yours. However it did rise beautifully. Perhaps, my hand is a bit too heavy, tonight I am trying it again with some additions. I will let you know how it turns out. Thank you so much for the recipe and the inspiration from your blog. Your great and very talented!!!
All the best,

Unknown said...


Thanks so much for sharing this wonderful recipe! My cheesecake taste great and I love the soft texture. My hubby loves it so much that he asked me to bake it the next day for his office. You can view pictures of my bake at:

Anonymous said...


I was thinking of adding ice cream to this cake. How can I add ice cream in between the cakes?

Kitchen Corner said...

Hi Anonymous,
I don't think this soft cheesecake can be added ice cream in between as it's not like those solid cheesecake. It's kind of soft cottony texture cheesecake. So sorry :(

Jacinthe said...

Wow! Looks delicious! I need permition to save your recipe.
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Unknown said...

I know this post is old. Hopefully, you still follow comments. What steps did you take to get the chocolate jimmies/sprinkles/rice to stick to the side?

Unknown said...

Wooow good jop..Can I make it but dont put spong cake on the bottom ?and pls share the recipe of spong cake cocoa ?

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Unknown said...

very yummy cake can we remove tartar form list ?

Kitchen Corner said...