Remember I’d baked a Soufflé Japanese Cheesecake last November? My family loves the the light and soft texture of this cake. This is one of their favourite cakes but the boys are complaining that the cake was too small (a 7 inch cake). They requested for a bigger cake to satisfy their cravings. So this time I doubled the portion and baked a bigger cake. I used half white and milk chocolate to make this zebra cheesecake. The end result is almost the same as the previous cake, light and smooth but the surface is wrinkled up after cooling down. This may due to a longer baking time in the oven. So if you’re going to bake this cheesecake, please follow the temperature and baking time in this recipe but as temperature in each oven varies, please monitor your cake carefully. Anyway, my family is happy this time with a bigger slice of cake and requesting for it again on Chinese New Year’s day gathering.
I am linking this post to Bake Along event, Chinese New cookies for the month Jan 2014
Also to Little Thumbs up organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, hosted by Alice from I Love.I Cook.I Bake