Strawberry Marble Cheesecake

Piggy's Cooking Journal turns 4 today!

When I started this blog, I used to think that I would get bored of it very soon. But little did I know that until now, the blog is still going strong and my interest has been expanded to food photography as well.

This blog has gone through two facelifts in the span of 4 years. The first header was designed by my sister-in-law, J and it looked like this.

Then it was changed to this header and a completely new layout during mid of last year.

Few months later, I felt that the floral layout and header looked messy and so I changed to the current template which is what you're seeing right now.

My camera gear have gone through several changes along with the blog too. The photos in this blog were first taken with a Canon Ixus, then I bought a Canon Powershot Pro 1 which lasted less than a year. My interest in photography grew and I was amazed at what DSLR can do as compared to point-and-shoot cameras. So I got myself a Canon EOS 350D and a 50mm f1.8II lens in mid of 2006. I'm still using my trusty 350D body but I've upgraded the lens to a 50mm f1.4 since last year.

I guess most of you are sick of my profile page which shows the same thing for 4 years now. It's time for a change, don't you think so? Click on the "About" tab near the header and you'll see my new profile page!

Since I've been doing food blogging for so long, I think it's time to venture into something new. A while ago, I mentioned that I'll focus on another hobby. It's not a new hobby actually, but it's something that I've been doing all along. Since I can't work in Saudi Arabia and I've lots of free time, I think it's time that I take the hobby seriously and so I started another blog. It's called Bubbly Bunny and it will document the handicrafts that I've done. If you're interested to know what I'm up to other than cooking, hop over to, or click on the square Bubby Bunny logo at the right side of this blog.

To end this post, here's a strawberry marble cheesecake recipe that I tried out recently. It's a no-bake cheesecake, easy to prepare and extremely yummy. My hubby doesn't really like fruity pastry but he gave this cheesecake two thumbs up and he finished 3 quarter of it by himself!

Strawberry Marble Cheesecake Recipe
Recipe from ちっちゃなスクエアケーキのレシピブック


For the base
100g digestive biscuit crumbs
40g unsalted butter

For the cheesecake
80g strawberry, fresh or frozen (I used frozen strawberry)
20g caster sugar
160g cream cheese, at room temperature
180ml fresh cream
50ml milk
50g caster sugar
7g gelatin sheet


To prepare the base:
1) Grease and line a 15X15cm square pan with parchment paper.
2) Melt butter in a saucepan. Pour the biscuit crumbs over the melted butter and stir until uniformly moist.
3) Pour the crumbs into the pan. Using fingers, press the crumbs to form an even layer on the base of the pan.
4) Keep the pan in the freezer for at least 30 minutes.

To prepare the cheesecake:
1) Using a blender, blend the strawberry until it forms paste. Place the strawberry paste and 20g of caster sugar in a saucepan.
2) Place saucepan over medium heat, stir the mixture with a wooden spoon until the sugar dissolves. Turn off heat and let the mixture cool to room temperature.
3) Soak the gelatin sheet in a bowl of cold water. Remove from water as soon as the sheet soften, wring gently to remove excess water, set aside.
4) In another saucepan, heat up milk and 60ml of cream. When the mixture starts to boil, remove from heat immediately. Let it rest for 2 minutes. Add the softened gelatin and stir until it dissolves. Let the cream mixture cool to room temperature.
5) In the mean time, using an electric mixer, mix cream cheese and sugar in a medium bowl until light and fluffy. Add in the cream mixture from Step 4, stir until combine.
6) Place a medium bowl over ice water, whisk the remaining cream until soft peak forms (**see note below). Pour the cream cheese mixture from Step 5 into the bowl, fold quickly until the cream cheese mixture is fully incorporated into the whipped cream.
7) Scrape the batter into the pan with cookies base. Then pour the strawberry paste on top, using a chopstick (or you can use a fork), make a few swirls to form marble.
8) Keep the cheesecake in the fridge for at least 2 hours or overnight. Cut into squares, serve.

**Note: You can read more about different stages of whisking cream from here.


Erin said…
This looks so beautiful and delicious!
Ramya Kiran said…
Oh my!! That looks delicious.. Great looking cake.
Nice presentation.
I love how tall the pieces are. Such pretty pictures!
Happy 4th blogoversary!
Tracy said…
It looks delicious! Congrats on your 4th blogoversary! I like your new look!
Anonymous said…
Happy blogoversary! 4 years wow!

The cheesecake squares look wonderful. Please pass one this way.
Y said…
I love the header as it stands now. Great colours, and I happen to have a thing for dotted lines. Great updated About page too.. would you share pictures of your hamster? :D

That marbled cheesecake looks so pretty!
lisaiscooking said…
Your site and the header look great, and so does your cheesecake! What perfectly cut pieces!
Carmen said…
The cheesecake looks delicious! I can't wait to try out the recipe.

Happy 4th birthday to your blog too!
Anonymous said…
Oh, the cheesecakes look so pretty! Yum...very nice photography! And a very Happy Blogoversary!
Lovely cheesecake. I have enjoyed your blog for a long time! Keep up such lovely entries and pretty pretty pictures!
Piggy said…
Hello all - Thanks for dropping by and the well wishes! :-)

Hi Y - You can see pics of my pets (past and present) from my flickr site ( Btw, I love dotted lines too!

Hi Food Librarian - Thanks for your support! :-D
vibi said…
How dainty and delicate... so fresh and appropriate for Spring!

Simply lovely, Piggy!
Steph said…
The cheese cake looks gorgeous! I wish I could cut such perfect slices. I need to try a no bake cheesecake.
Little Inbox said…
Happy Anniversary to Piggy's Cooking Journal!
edith said…
Happy Birthday to Piggy's Cooking Journal.

I definitely would love to have a piece of your stunning cheese cake.
HL said…
Happy blog birthday! Pretty strawberry cheesecake you have there!
mycookinghut said…
Keep up your good work!! You are so talented.. I really don't have the patience to sew :P
By the way, I really love cheesecake... think it's time for me try making one too! :)
Stardust said…
Yikes! I'm late!

Happy 4th Blogoversary!! I've had a truly great time coming over. =D

The new profile picture is absolutely pretty. Hugs...
Stardust said…
P/S: Time to try the cheesecake recipe. =P
Piggy said…
All - Thanks again for the comments!

Leemei & Stardust - Heehee... I used to think that it's difficult to make cheesecake, but actually it is not! Can't wait to see cheesecake in both of your blogs!
Cinaed67 said…
What in the world are 'digestive biscuit crumbs'??? eeeeGads!
happy blog birthday! what pretty cleanly cut--i love how they hold shape!
TeaLady said…
Four years!!! Wow!! And a great blog, too. Pretty cheese cake.
Nuclear Rainbow said…
This seems a very nice cheesecake, but where did the creamcheese go in the recipe?
Piggy said…
Cinaed67 - You can grind the digestive biscuits with a blender or food processor to get crumbs. Alternatively, place the biscuits in a plastic bag, pound with a rolling pin, until it forms fine crumbs.

Steph & Tealady - Thanks for your compliments. :-)

Nuclear rainbow - oops! Sorry, my mistake. I've corrected the recipe.
aileen :: motu said…
congratulations!!! and you are soooo talented! not only do you make mouth watering dishes, your handicraft skills are excellent too!
Happy Belly said…
I can never cut such perfect pieces of cheesecake!!! Do you mind sharing how to do it? It's gorgeous ; )
Anonymous said…
Love your pastries they look as gd as the shops! Can i ask what is gelatin, how do i get it..from the recipes u had for the strawberry marble cake.
Piggy said…
Aileen - Thanks for your compliment. ;-)

Happy Belly - Thanks! I don't have any special skill in cutting the cheesecake though, just have to make sure the knife is wiped after every cut. :-)

Anonymous - Gelatin is a gelling agent used in food. You can read more about it from here:

Gelatin is available in baking supply stores or supermarkets. If you're located in Singapore, you can get it from Phoon Huat.
Shirley said…
I like this cheesecake picture so much that I bgt this book ; )
Unfortunately it is all in Japanese and I couldn't understand it at all, the only thing I can bake from this book will be this cheesecake since you have kindly translated it. I can only drool at the rest of the bakes in this beautiful book....Wish I can read Japanese...
yan said…
hi,is fresh cream is whipped cream?for milk,can i use UHT milk?
jolyn said…
may i ask 7g gelatin leaf is equal to how many grams of gelatin powder?thanks in advance