Chocolate Swirl Cheese Cake

I love cheese cake but seldom bake this as not everyone in my family like to eat cheese. They prefer butter cake to cheese cake. Today I am craving for one so has decided to make a simple one to satisfy my crave. Kind of regretted after having a slice as I am working hard on a diet too. That means tomorrow I have to work out extra hard for Zumba.

Recipe Source: Jane's Corner
* Am using chocolate instead of raspberry for the swirl *

Ingredients:

• (A) 200g Cream Cheese, 20g fine sugar
• (B) 2 Yolks
• (C) 25g low protein flour
• (D) Whipping cream 100g
• (E) 2 Whites，40g fine sugar
• (F) 1 cup frozen raspberry + 1tbsp sugar (Process raspberries in food processor with 2 tablespoons sugar until smooth. Strain purée into a small saucepan. Boil mixture for 3 minutes, until slightly thickened. Cool to room temperature.)

Method:

1. Preheat oven 160C with a tray of water ( water bath)
2. Line the bottom of 6" baking pan with paper.
3. Cream (A) until smooth. Add in (B) mixed well.
4. Add in (C) and mix until well blended.
5. Pour in (D) by batches and mix until well combined. 
6. Whip Whites in (E) until foamy.
7. Add in sugar, whip until soft peak.
8. Gently fold 1/3 whites into yolk mixture until well-mixed.
9. Fold in the rest of whites. Mix well. Pour batter into baking pan. Place on top on water-bath.
10. Pour raspberry sauce into a piping bag. Pipe lines on top of cake and use a toothpick to draw pattern. 
    Bake in preheated oven for 60 minutes. Remove cake from oven and allowed to cool completely. Place cake in the fridge for 4 hours to chill. Remove the cheesecake from the pan. Cut into slices and serve.