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MARBLE CHEESECAKE | GLUTEN FREE CAKE 
| ULTIMATE RECIPE
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Marble Cheesecake | Gluten Free – Someone recently suggested marble cheesecake by Secret Recipe, I thought it’s quite a good idea to try their cheesecake. Secret Recipe is our local local bakery/restaurant, and their cakes and desserts are phenomenal. This marble cheesecake is inspired by Secret Recipe. I love the base made out of nuts and oats which makes the cake entire gluten free and keto. I made an egg and egg free version, I don’t see a big difference in terms of taste and flavour. Both turned out amazing, creamy and soft. This cake is super easy, anyone can try at home. I hope you’ll inspired to give this simple method a try. Enjoy!

Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.

Ingredients:

I used 7-inch loose pan, greased and lined with parchment paper

 

  • Crust

65g [½ cup] raw peanuts, chopped

75g [¾ cup] roll oats

45g [3 tbsp] salted butter

35g [3 tbsp] fine sugar

 

  • Cream Cheese Batter

60g [â…“ cup] couverture dark chocolate coin

 

300g {1â…“ cup] cream cheese

140g [â…“ cup + ¼ cup] sour cream

90g [¼ cup + 3 tbsp] fine sugar

150g [½ cup + 2 tbsp] whipping cream

1 large egg

2 tsp lemon juice

1 tsp vanilla extract

9.5g [1 tbsp] cornstarch

Instructions:

  1. Preheat oven at 160°C/320°F.

  2. Prep the pan, greased and lined with parchment paper. Set aside.

  3. Chop the nuts. Place them in a bowl with the oats. In a milk pot, add butter and sugar. Heat until the butter is completely melted. Stir occasionally. Pour the mixture over the nuts and oats. Mix until combined. Add them into the prepared pan. Spread the nut mixture evenly. Use a ramekin with a flat base to press hard to make the crust as compact as possible.

  4. Wrap 2 sheets of aluminium foil around the pan. Set aside.

 

  • Cream Cheese Batter 

  1. Melt the chocolate coin over a double boiler. Let it over the hot boiling water for at least 5 minutes. Stir the chocolate, make sure there is no lumps. If there is still lumps, pop into the microwave for a few seconds to further heat the chocolate. Make sure the chocolate is completely melted. Set aside for cooling.

  2. In a large mixing bowl, add the cream cheese, sour cream and sugar. Whisk until the mixture is creamy, smooth and no lumps.

  3. Add in the whipping cream. Gently mix until well combined.

  4. Add in the egg. Mix until well combined.

  5. Add in the lemon juice and vanilla extract. Mix until combined.

  6. Sift in the cornstarch. Mix until combined. Switch to a spatula to scrape the bowl to ensure all ingredients are well combined.

 

  1. Scoop half cup of the vanilla batter into the melted chocolate. Stir/whisk until well combined.

  2. Add 2 scoops of vanilla batter into the pan. Spread it evenly.

  3. Pipe the chocolate batter in a spiral form (this is totally up to your creativity, you can also scoop in dollops like the eggless version).

  4. Add the remaining vanilla batter into the pan. Spread evenly.

  5. Using a tablespoon, scoop and place the dollops in random spots.

  6. FUN TIME! Use a skewer to swirl around the dollops to make a floral pattern. Do according to your desire and satisfaction J

  7. Prepare a hot water bath. Add hot water in a deep pan. Place the cake pan into the hot water bath.

  8. Bake in preheated oven at 160°C/320°F for 50 minutes. After the bake, leave the cake inside the oven with the door open a small gap by using an oven glove. Leave the cake inside until it is cooled.

  9. Remove the cake from the oven. The cake will be a little wobbly at that moment. Cover the top with a cling film. Refrigerate for at least 6 hours or overnight before consuming.

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