ZEBRA CHEESECAKE
Take your cheesecake to the next level with chocolate and vanilla layers that swirl into a zebra-like pattern. The crunchy chocolate cookie crust is just the partner for the creamy filling.
Provided by Food Network Kitchen
Categories dessert
Time 13h
Yield 12 servings
Number Of Ingredients 10
Steps:
- For the crust: Position a rack in the middle of the oven and preheat to 325 degrees F.
- Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
- Press the crumb mixture firmly into the bottom of a 10-inch springform pan. Bake until set, 15 to 18 minutes. Cool completely on a rack, about 30 minutes.
- Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
- For the filling: Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will turn into a souffle!) Remove 5 cups of the batter to a large bowl and add 1/4 cup water. Stir until smooth and set aside.
- Add the cocoa powder and 1 cup water to the bowl with the remaining batter. Beat with an electric mixer on low speed until well combined and smooth, about 1 minute.
- Use a 4-ounce (1/4-cup) ladle to pour some of the chocolate batter into the center of the crust. Use a second 4-ounce (1/4-cup) ladle to pour the white batter into the middle of the chocolate batter. (The batters will spread and as you add alternating scoops of batter, they will widen forming concentric circles.) Add a ladle of chocolate batter to the center of the white batter. Repeat with the remaining batters, alternating between the flavors until all the batter is gone. Add enough hot water to the roasting pan to come about halfway up the sides of the springform pan.
- Bake until the outside of the cheesecake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake inside for 1 hour.
- Transfer the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge of the pan and let the cheesecake cool to room temperature, about 2 hours. Cover and refrigerate at least 8 hours and up to 12 hours.
- Run a knife around the edge of the pan one more time, then open the pan clasp to release the sides. Transfer the cheesecake to a serving platter or cake stand. Smooth the edges of the cheesecake with a knife.
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AJ JoBaYeR
[email protected]Overall, I thought this cheesecake was pretty good. It was easy to make and it tasted good. However, I think it could have been better if I had used a higher quality cream cheese.
Robert Haver
[email protected]I'm not sure what went wrong, but my cheesecake didn't turn out right. It was too dense and the chocolate and vanilla batter didn't swirl together properly.
Ali Sheikh
[email protected]This cheesecake was a bit more work than I expected, but it was worth it. It was so delicious and everyone loved it.
Elvia Cardiel
[email protected]I've made this cheesecake several times and it's always a crowd-pleaser. It's so creamy and delicious, and the zebra pattern is always a hit.
Dranix SoilDust
[email protected]This was my first time making a zebra cheesecake and it turned out great! I was worried it would be too difficult, but the recipe was easy to follow and the cheesecake was a hit with my family.
Todd_R Dellarubia_
[email protected]This cheesecake was very easy to make and it turned out beautifully. The zebra pattern was perfect and the cheesecake was so creamy and delicious.
Mitu Akther
[email protected]I'm not a big fan of cheesecake, but I really enjoyed this one. The chocolate and vanilla flavors were perfectly balanced and the crust was the perfect combination of crunchy and crumbly.
Mamshiee
[email protected]This cheesecake was a bit too rich for me, but my husband loved it. He said it was the best cheesecake he's ever had.
Temwani Mulenga
[email protected]This zebra cheesecake was a showstopper! I made it for a party and everyone loved it. It was so easy to make and it looked so impressive.
Shyam Bastola
[email protected]This cheesecake was a bit too sweet for my taste, but other than that it was very good. The texture was smooth and creamy and the chocolate and vanilla flavors were well-balanced.
Mia Mackov√°
[email protected]I was so excited to try this recipe, but unfortunately it didn't turn out well for me. The cheesecake was too dense and the chocolate and vanilla batter didn't swirl together properly. I think I might have overmixed the batter.
Abdal Rasol
[email protected]This cheesecake was delicious! The chocolate and vanilla batter swirled together beautifully and the cheesecake was so creamy and smooth. I would definitely make this again.
Eddytex John
[email protected]I've made this zebra cheesecake a few times now and it's always a hit. It's so easy to make and it always comes out perfect. The zebra pattern is so striking and it really wows my guests.
Muhammad Amir Javed
[email protected]This zebra cheesecake was an absolute delight! The combination of vanilla and chocolate batter created a stunning visual effect, and the cheesecake itself was creamy and rich. I followed the recipe exactly and it turned out perfectly. My friends and