Zebra Cheesecake

Chocolate and vanilla layers of flavor make a pretty zebra cheesecake.

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Well, since we are all getting fat in this pandemic, I’ll rather enjoy some fatty food! This zebra cheesecake is going to rock your word! Made of chocolate and vanilla on a crunchy cookie base and covered with a layer of chocolate ganache, it is pretty and absolutely delicious!

Here is how to make it!

Ingredients:

for the base

  • 120 g digestive cookies
  • 50 g dark chocolate
  • 60 g butter, melted

for the filling

  • 500 g creamcheese
  • 250 g mascarpone
  • 120 g sugar
  • 120 ml fresh light cream
  • 2 eggs
  • 50 g flour
  • 50 g dark cacao powder
  • 1/2 tsp vanilla bean

for the chocolate ganache

  • 300 ml fresh light cream
  • 200 g dark chocolate

Place digestive cookies in a food processor and blend until they turn into powder. With power on low, add melted butter and chocolate and blend until combined.

Press crust into a 8 inch spring form pan and refrigerate while you move on to make the filling.

Place cream cheese, mascarpone, cream and sugar in a bowl of your electric mixer and whip until creamy and smooth. Add flour. Crack in one egg at the time, folding them gently. Do not use a whip at this stage, you don’t want to incorporate air into the batter or this might cause your cheesecake to crack when baking.

Pour 1/3 of the batter into a separate bowl and add the cacao powder. While add the vanilla bean paste in the main bowl.

Take the crust out of the fridge and pour some of the vanilla batter into the pan, level it out with the back of a spoon

Add few tbsp of the chocolate misture in the centre spreading it evenly leaving a few cm from the edges.

Repeat layering the 2 colors finishing up with the vanilla one.

Bake in preheated oven at 160 C for about 1 and half hour. To avoid your cheesecake to crack, add a small bowl of water into the oven

Once cooked, remove from the oven and once cooled down, place it in your fridge for 4 to 6 hours (overnight if you can would be best).

Heat up the cream, then add the chopped dark chocolate and stir until it is all melted. Pour the ganache on your cheesecake covering it all around the edges too.

Refrigerate again to allow the ganache to settle. You can decorate it with some whipped cream if you fancy.

Hope you guys like this zebra cheesecake!

If you make this recipe, tag me on IG @the_fit_mediterranean

Love

-Dani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.