How To make Chocolate Zebra Cheesecake
1 1/2 Cups Chocolate-Wafer Crumbs (About 30 Wafers)
3 Tablespoons Butter Or Margarine
Melted
1/2 Cup Semisweet Chocolate Pieces
4 Packages Cream Cheese, Softened :
8oz Each
1 1/4 Cups Sugar
3 Tablespoons Cornstarch
1/4 Teaspoon Salt
5 Large Eggs
1 Container Sour Cream -- 8oz
2 Teaspoons Vanilla Extract
1 1/2 Cups Heavy Or Whipping Cream
12 1 Ounce Squares Semisweet-Chocolate
8 Ounces White Chocolate
Sweetened Whipped Cream Maraschino Cherries Mint Leaves For Garnish
Early in the day or a day ahead: 1. Preheat oven to 350 degrees. Grease 9"x3" springform pan. In bowl, mix chocolate-wafer crumbs and margarine or butter; firmly press onto bottom of springform pan for crust. Bake crust 12-15 minutes. Remove crust from oven; sprinkle with chocolate pieces. Let stand several minutes until chocolate pieces soften, then spread softened chocolate evenly over crust. Refrigerate while preparing filling.
2. In large bowl, with mixer at medium speed beat cream cheese until light and fluffy. In small bowl, mix sugar, cornstarch and salt; gradually beat into cream cheese until blended. With mixer at low speed, gradually beat in eggs, sour cream, vanilla, and 1 cup of heavy cream until blended and smooth.
3. Divide batter evenly into two containers with pouring spouts. In small saucepan over low heat, melt 8 squares semisweet chocolate. In another small saucepan over very low heat, melt white chocolate. Stir melted semisweet chocolate into batter in one container. and stir melted white chocolate into batter in second container.
4. To create "zebra" design, pour half of dark batter into springform pan. Holding white batter about 2 feet above pan, pour about half of of batter directly into center of dark batter (pouring from this height will cause batter in center of cake to be pushed toward edge of pan, forming zebra or bull's-eye design). Repeat procedure 3 times, decreasing the amounts of batter each time and pouring from high above pan only into center, ending with white batter. (Top of cake should look like a series of concentric circles.)
5.Bake cheesecake 30 minutes. Turn oven control to 225degrees and bake 1 hour 45 minutes longer, or until center is set. Turn off oven; let cheesecake remain in oven 1 hour. Remove cheesecake from oven. Run thin-bladed spatula or knife around edge of cheesecake to loosen from side of pan. Cool cake in pan on wire rack. Refrigerate cheesecake at least 6 hours or until well chilled.
About 1 hour before serving: 6. Prepare glaze: In 1-quart saucepan over medium heat, heat remaining 1/2 cup heavy cream until small bubbles form around edge of pan. Remove saucepan from heat. 'Stir in remaining 4 squares semisweet choclate until melted and smooth. Cool glaze 10 minutes. Meanwhile, carefully remove cake from pan to cake plate; with spatula, spread glaze over top and sides. Refrigerate 30-45 minutes until glaze is set. If you like, garnish with whipped cream around edge. Also decorate with Maraschino cherries, and mint in the middle of the cake.
How To make Chocolate Zebra Cheesecake's Videos
Rainbow Zebra Cheesecake
Rainbow Zebra Cheesecake
You've never seen a rainbow cheesecake like this before! Just look at the layers...
INGREDIENTS
300g choc chip biscuits
150g unsalted butter, room temp
1200g cream cheese
300g caster sugar
6 large eggs
6 large egg yolks
1 tsp vanilla bean extract
2 tbsp lemon juice
Food colourings: red, orange, yellow, green, blue, dark purple, pink
23cm cake tin
Foil and clingfilm
INSTRUCTIONS
Preheat the oven to 180, and line the bottom of a 23cm springform tin.
Blitz the choc chip biscuits in a food processor.
Melt the butter then add in the biscuit crumb, mixing to make sure it’s all well covered.
Tip the buttery biscuit into the prepared tin, and press it down with the back of a spoon.
Put the base in the fridge to chill while you make the fill.
Beat the cream cheese and sugar together until smooth.
Add the eggs and egg yolks one at a time, and mix thoroughly to incorporate.
Finally, add the vanilla and lemon juice.
Divide the cheesecake mix into 7 portions, and colour each one a different colour of the rainbow: Pink - 150g, Dark purple - 200g, Blue - 250g, Green - 300g, Yellow - 350g, Orange - 400g, Red - 450g.
Wrap a few layers of foil around your tin - to make it watertight - and place it in a larger tin so that it’s sitting in a water bath. Don’t add water yet
Start layering your tin; Spoon all of the red cheesecake filling into the middle of the cheesecake base.
Then gently spoon the orange filling on top of that, followed by yellow, then the rest of the colours - with pink being the final colour.
If you want to create a further pattern on top, use a skewer to draw lines from the middle to the outside of the cheesecake.
Slide the cheesecake in it’s tray onto a shelf in your preheated oven.
Use water from the kettle to fill the water bath - just to around halfway up the cheesecake.
Close the door then bake the cheesecake for 1hr 30 minutes. It should be just set.
Let the cheesecake cool in the tin, then chill until ready to serve.
Use a hot knife to remove the springform, and to slice the cheesecake.
No Bake Zebra Cake ???? Easy Cheesecake Recipe
No Bake Zebra Cake | Easy Cheesecake Recipe
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Take your cheesecake to the next level with layers that swirl into a zebra-like pattern. The crunchy chocolate cookie crust is just the partner that makes this cheesecake so great!
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INGREDIENTS FOR CRUST:
10 Oreos, crushed
1/2 cp pecans, chopped
4 tbsp melted butter
DIRECTIONS FOR CRUST:
Mix oreos, pecans and butter in a bowl until well blended. Press into the bottom of a springform pan that has been sprayed with Pam. Set aside
INGREDIENTS FOR CHEESECAKE FILLING:
1 pint heavy whipping cream
32 oz cream cheese
2 cps powdered sugar
1/2 cp sour cream
juice from 1/2 of a lemon
2-3 tbsp black tahini (sesame seed paste)
(alternatively, you can swap the tahini for food coloring/extract flavorings of your choice)
CHEESECAKE FILLING DIRECTIONS:
Whip 1 pint heavy whipping cream until stiff peaks form. Set aside. Beat cream cheese with a mixer until smooth. Gradually add in powdered sugar until well combined. Add sour cream and lemon juice, beat well. Mix in whipped cream. Divide cream cheese mixture inin half amongst 2 bowls. Stir tahini into one of the bowls. Alternate pouring the different fillings into the crust. Refrigerate 4 hours. Top with fresh whipped cream, optional.
FRESH WHIPPED CREAM:
Beat together on high 1 pint heavy whipping cream and 1/3 cup powered sugar until peaks form.
#pamperedchef #cherithechef #zebracake
How to Make a Zebra Cake | Preppy Kitchen
This show-stopping Zebra Cake is so easy to make and will melt in your mouth. This cake has beautiful swirled chocolate and vanilla layers that create a zebra stripe effect, making it perfect for both kids and adults! By the way the chocolate cream cheese frosting is the most amazing thing ever!
RECIPE:
If you want to make an impressive and show-stopping birthday cake for your kids, then you’ve got to try this zebra cake! Despite how complicated it may look, this cake is made from only one batter and is surprisingly easy to make. The zebra stripe effect is made by adding spoonfuls of batter to a cake pan, alternating between the chocolate and vanilla batter.
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Zebra Käsekuchen Backen (Rezept) || Zebra Cheesecake (Recipe) || [ENG SUBS]
Schnell & einfach einen leckeren Zebra Käsekuchen backen. || How to bake a simple & easy Zebra Cheesecake.
Für das Rezept benötigen Wir folgende Zutaten || For the recipe we need the following ingredients:
Zutaten für 1 Käsekuchen: || Ingredients for 1 Cheesecake:
...für den Mürbeteig: || ...for the shortcrust pastry:
•250 Gramm Mehl || 250 grams flour
•125 Gramm Zucker || 125 grams sugar
•125 Gramm kalte Butter (in kleine Stücke geschnitten) || 125 grams cold butter (in small pieces)
•1 Ei || 1 egg
•1 Päckchen Vanillezucker || 1 sachet vanilla sugar
•½ Päckchen Backpulver Backpulver || ½ sachet baking powder
...für die Füllung: || ...for the curd mixture:
•1 Kilogramm Quark || 1 kilogram curd
•250 Gramm Zucker || 250 grams sugar
•125 Gramm weiche Butter || 125 grams soft butter
•5 Eier || 5 eggs
•2 Esslöffel Kakaopulver || 2 tablespoons cocoa powder
Küchenhelfer || Kitchen gadgets:
•Rührschüssel(n) || Mixing bowl(s)
•Springform (26cm Durchmesser) || Springform pan (diameter 26cm)
•Mixer || Mixer
Das komplette Rezept zum Nachlesen findet ihr hier:
The complete recipe for future reference can be found here:
Viel Spass beim Nachbacken ;) || Enjoy baking ;)
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Vegan Vanilla Chocolate Zebra Cheesecake #asmr #cooking #vegan #cheesecake #chocolate #vanilla
✅Ingredients
CHOCOLATE CAKE▢1 cup unsweetened almond milk▢1 tablespoon apple cider vinegar▢2 cups all purpose flour▢1 3/4 cups granulated sugar▢3/4 cup cocoa powder▢2 teaspoons baking powder▢1 1/2 teaspoons baking soda▢1 teaspoon salt▢1/2 cup canola oil OR melted coconut oil▢2/3 cup unsweetened applesauce▢1 tablespoon pure vanilla extract▢1 cup boiling water
CHOCOLATE BUTTERCREAM FROSTING▢1 cup cocoa powder▢1 1/2 cups earth balance vegan butter, softened, baking sticks preferred▢4-5 cups powdered sugar▢2 teaspoons pure vanilla extract▢1/4-1/2 cup unsweetened almond milk
No-Bake Zebra Cheesecake Recipe: Easy and Delicious!
Welcome to the Dessert Housse channel !!!
Not only is this No-Bake Zebra Cheesecake Recipe incredibly easy to make, it's also delicious.In this step-by-step guide, we'll take you through the process of creating this stunning dessert. There's no need to worry about preheating the oven or worrying about the cheesecake cracking - this no-bake version eliminates all those worries. Perfect for hot summer days when you want a gourmet treat
The recipe for this dessert consists of:
250g waffles
10g gelatine
100ml of water
500g of cottage cheese
80g of sugar
250ml of sour cream
1 tbsp cocoa