Chocolate Zebra Cheesecake
Submitted by Nezah
A show-stopping zebra cheesecake with swirled dark and white chocolate batters on a chocolate wafer crust, finished with a semi-sweet chocolate ganache glaze. Pure drama on a plate.
YIELD
4 servingsPREP
60 minCOOK
3 hrsREADY
8 hrsThis is the cheesecake you make when you really want to impress someone.
Dark chocolate and white chocolate batters get poured in alternating rounds from high above the pan, creating concentric circles that look like a zebra stripe or bull’s-eye pattern when sliced.
Underneath sits a chocolate wafer crust spread with a layer of melted chocolate, and over the top goes a glossy ganache glaze.
It’s a project, no question. But the look on people’s faces when you slice into it makes every step worthwhile.
Chef Tips
- Pour each round of batter from about 2 feet above the pan. The height is what pushes the previous layer outward and creates the pattern.
- Decrease the amount of batter with each pour. Start generous and finish with just a thin stream in the center.
- The low-and-slow bake plus an hour resting in the turned-off oven prevents cracks on top.
- Chill the cheesecake at least 6 hours before glazing. It needs to be completely set and cold.
Ingredients
Directions
Early in the day or a day ahead:
Preheat oven to 350℉ (180℃). Grease 9 inch x 3 inch springform pan. In bowl, mix chocolate-wafer crumbs and margarine or butter; firmly press onto bottom of springform pan for crust. Bake crust 12 to 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. In large bowl, with mixer at medium speed beat cream cheese. 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. 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 Stir melted semisweet chocolate into batter in one container. and stir melted white chocolate into batter in second container 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.) Bake cheesecake 30 minutes. Turn oven control to 225 degrees F 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, prepare glaze: In 1-quart saucepan over medium heat, heat remaining ½ 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 to 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.
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