Muscat Cheesecake | bakewithlove

MUSCAT

CHEESECAKE

| ULTIMATE RECIPE

Muscat Cheesecake / Muscat Cake / Grape Cake – I saw a bunch of beautiful green and crunchy grapes at the fruit store, I decided to go for this grape cake. Cheesecake is not hard, and the beauty is it can be no-bake, just need some patience. Instead of the sponge cake sheets, you can opt for digestive biscuits or lotus biscuits, and make the cake completely no-bake, which I think will be brilliant as well. For eggless, you can go for eggless sponge cake sheet (I have put the link down below). For gelatin substitute, I’ve provided some instructions using agar agar powder instead, so that you can go for it even if you’re a vegetarian or allergic to egg, etc. I hope you’ll enjoy this video even if you don’t bake. Stay safe and enjoy!

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Ingredients:

You’ll need one 6-inch and 4-inch round cake ring

Sponge Cake Sheets (for 2 sheets) [Egg Version]

7-inch round cake pan

3 egg yolks

25g [2 tbsp] fine sugar

36g oil [2 ½ tbsp] oil

30ml [2 tbsp] milk

54g [¼ cup + 4 tbsp] cake flour

1 tsp vanilla extract

¼ tsp salt

3 egg whites

¼ tsp cream of tartar

38g [3 tbsp] fine sugar

Full instructions of sponge cake sheet: https://youtu.be/VAekK8InpBM

For eggless sponge cake recipe and instructions: https://youtu.be/tCkqxBIHMwg (make in 7-inch round pan)

Cheesecake

9.5g [1 tbsp] gelatin powder

30ml [2 tbsp] water

210g [¾ cup + 2 tbsp] whipping cream

225g [1 cup] cream cheese, room temp

65g [¼ cup + 1 tbsp] fine sugar

60g [¼ cup] plain yogurt

1 tsp lemon juice

1 tsp vanilla extract

150g grapes, chopped

16-18 grape slices

Jelly

14g [1 ½ tbsp] gelatin powder

35ml [2 ½ tbsp] water

180ml [¾ cup] warm water

30g [2 tbsp] fine sugar

15ml [1 tbsp] lemon juice

Deco on top (optional)

60g [¼ cup] whipped cream (dollops)

Grapes and blueberries

GELATIN SUBSTITUTE:

Use the same amount of agar powder as stated in the gelatin amount.
For agar agar powder, you’ll need to boil it instead of blooming it. You’ll need double or triple amount of water stated above. Boil to dissolve the agar. Make sure there is no lumps and completely dissolved in the water.
Then add in the dissolved agar into the cream cheese. Pour in when the agar is still hot. Remark: Agar will set or hardened, once it is cooled. So you’ll need to be a little quicker.
Do the same to make the jelly liquid.

Instructions:

Sponge Cake Sheets

Preheat oven at 150°C/300°F.
Separate the eggs in 2 large bowls.
In the yolk bowl, add sugar. Mix vigorously until creamy and pale.
Add in the oil, milk, vanilla and salt. Mix vigorously until well combined.
Sift in the flour in 3 batches. Whisk gently until combined, do not over mix. Set aside.
In the egg white bowl, add the cream of tartar. With an electric mixer, mix on low for few seconds until foamy. Add in the sugar in 3 batches. Continue mixing on high while adding the sugar until stiff peaks formed.
Fold the egg whites into the yolk batter in 3 batches. Fold in gently in a circular motion until the white disappear. Add another batch and continue folding in with the whisk. Towards the end, switch to a spatula to scrape the bowl to unsure even mixing.
Transfer batter into a 7-inch pan, greased and lined with parchment paper.
Bake in preheated oven at 150°C/300°F for 45 min or until inserted skewer comes out clean.
Let the cake cool completely before slicing.
Slice cake into 2 sheets.

No-Bake Cheesecake

1. You'll need one 6 inch cake ring and one 4 inch cake ring.

2. Squeeze some lemon juice and set aside.

3. In a small cup, add gelatin powder and water. Mix until well combined. Let it rest for 5 minutes.

4. In a large bowl of whipping cream, mix just until thickened. Set aside.

5. In another large bowl, add cream cheese (room temp). Using a spatula, fold it until softened. Add in the sugar. Continue mixing until creamy.

6. Add in the yogurt, lemon juice and vanilla extract. Mix until well combined.

7. By now the gelatin has been bloomed. Dissolve a few seconds in the microwave. Add the gelatin liquid into the cream cheese mixture.

8. Add in the whipping cream (thickened), mix until well combined. Move to the next step.

First Assemble

1. Place one cake sheet on the base of the 6 inch ring.

2. Add about 120g (¾ cup) cream cheese mixture to form the second layer.

3. Add about 280g (2 cups) cream cheese mixture into the 4 inch ring (base layer).

4. Shake or wiggle the tray a little to level the surface.

5. Refrigerate for 1-2 hours.

While waiting, cut the grapes into small chunks.
Cut 16-18 grape slices.

Grape Jelly

1. In a glass, add warm water and sugar. Stir until sugar is dissolved.

2. Add lemon juice.

3. Add the bloomed and melted gelatin. Stir until well combined.

Second Assemble

1. Add the cut up small chunks of grapes onto the 4 inch ring.

2. Gently pour the jelly liquid into the grapes, fill up just until covering the grapes.

3. Refrigerate 30 minutes or until the jelly is set.

4. Arrange the grape slices around the 6 inch ring. Make sure they stick on the sides, use a an offset spatula to press on them.

5. Once the jelly is set, remove the cling films and gently place the 4 inch cheesecake and jelly in the centre of the 6 inch ring.

6. Gently add the jelly liquid into the rim of the cake. Be gentle when you pour so that the grape slices will not detach from the sides. Refrigerate about 15min to 20min, just to set the jelly a little bit but still sticky.

7. Add the other cake sheet.

8. Add the remaining cream cheese mixture (120g (¾ cup) cream cheese mixture to form the last layer).

9. Refrigerate for 2 hours or overnight.

10. Pipe some whipped cream dollops. Place grapes and blueberries on top of the dollops, pressing on it so that they sit well. This step is optional.

11. Cake is ready to serve.