Bake #6: Kitchen Guardian bakes Strawberry Marble Cheesecake

Click here to read Kitchen Guardian's account baking Bake #6!!

Bake #6: Tina bakes Raspberry Marble Cheese Cupcakes

The kitchen lights are out, and my cupcakes are in the fridge (p/s its 1.10am!!). I can't comment on the taste (yet, and I can't wait for tomorrow) but it sure was fun making these step-by-step:


Jenny was right about this being a wonderful break from all those 'cakey' cupcakes we've been baking for the past 3 weeks!! infact, I'm somewhat inspired to pick a 'non-cakey' bake next weekend in place of what I have already chosen (Streusels Cupcakes). Can??

I halved the recipe and it gave me 36 mini cuppies. Not bad at all!!


I cheated and used preserves instead of fresh raspberry puree!! No, I wasn't lazy wink*wink*, I had actually looked for them in four different places but they were just not available (we rely on imports here in Malaysia, as raspberries don't grow in this part of the world). I mixed raspberry&strawberry preserves, heated them up in the microwave until they melted and voila!! we were ready to roll...

These are pretty simple to do and you don't need to use that many ingredients. Plus point: they look so pretty too!! If you're reading this (and you're not Jenny haha), come on now and join us!!

Bake #6: Jenny Bakes Raspberry Marble Cheesecakes

This is my best Martha's bake EVER! Well, right behind the RVC, and probably the Meyer Lemon Cupcakes and oh, the BCBP was also fantastic!! Hmmm......I guess I'm just fickle-minded. Indecisiveness - isn't that a common problem? Or is it just me?!?

I made the full portion of the recipe for our Chinese New Year party. The cheesecake was lusciously creamy, slightly tangy (I did substitute some of the creamcheese with mascaporne cheese so perhaps mine was less tangy) against the buttery nuttiness of the crust (I did add extra pinch of salt to further enhance its flavor). I absolutely adore the raspberry coulis - not so much for its taste but more for the aesthetics. I spent a little more time that I should in making those swirls: heart shapes

some sort of grapevine-cum-fleur-de-lys motive:

Ooh, love those marbly swirls!
If it's peak raspberry season in your part of the world, go for pure raspberry coulis. Else, substituting with other berries, or even alternatives like jam and raspberry syrup will do. You really just need few droplets per cupcake so no point laboring over perfectly-pureed berries (can you tell I'm quite lazy?!)


Love this recipe and it's now on Jen's Hall-Of-Fame Bake list!

Bake #6: Raspberry Marble Cheesecakes

My, my......bake #6 already?! Time flies when you're having fun! I'm excited about this week's bake because first - I PICKED IT!! Secondly, I'm attracted to anything red or pink these days - just look at the gorgeous raspberry swirls (page 99)! Mesmerizing, aren't they? Lastly, in all honesty, I'm somewhat tired of the "cakey" cupcakes so time to change up the textures a bit!

Happy baking!