Best 2 Zebra Cheesecake Recipes

Indulge in a Zebra Cheesecake symphony, a captivating dessert that harmonizes vanilla and chocolate in a stunning marbled masterpiece. This delectable treat combines the richness of a classic cheesecake with layers of velvety chocolate, creating a mesmerizing visual and taste experience. As you slice into this beauty, you'll unveil a captivating pattern that resembles a zebra's stripes, making it an eye-catching centerpiece for any gathering. Prepare to tantalize your taste buds with this extraordinary Zebra Cheesecake, a harmonious blend of flavors and textures that will leave you craving for more.

This Zebra Cheesecake recipe collection offers three irresistible variations to satisfy every cheesecake enthusiast. The Classic Zebra Cheesecake captivates with its simplicity, allowing the vanilla and chocolate flavors to shine through. The White Chocolate Raspberry Zebra Cheesecake adds a delightful burst of tangy sweetness with its raspberry swirl, while the Chocolate Chip Cookie Dough Zebra Cheesecake takes indulgence to a whole new level with its rich chocolate chip cookie dough center. No matter your preference, each recipe promises a creamy, smooth texture and a delightful balance of flavors that will keep you coming back for more.

Here are our top 2 tried and tested recipes!

ZEBRA CHEESECAKE

Zebra Cheesecake image

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

Ingredients

One 9-ounce box chocolate wafer cookies
1/4 cup sugar
1 stick (8 tablespoons) unsalted butter, melted
Three 11.5-ounce containers whipped cream cheese, at room temperature
1 1/4 cup sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups extra-dark cocoa powder

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.

ZEBRA CHEESECAKE BARS

Zebra Cheesecake Bars image

This is another favorite layered desserts of mine that you can put together easily...but it does require refrigeration. I made, reviewed and loved New Nana's Recipe #52035 it reminded me of this dessert. You'll want to try this one.

Provided by Vseward Chef-V

Categories Cheesecake

Time 4h40m

Yield 24 serving(s)

Number Of Ingredients 8

Ingredients

35 Oreo cookies
6 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
2 tablespoons cold milk
1 (12 ounce) container Cool Whip Topping, thawed, divided
3 1/4 cups cold milk
2 (1 ounce) Jell-O chocolate pudding and pie filling, instant

Steps:

PLACE cookies in food processor; cover. Process to form fine crumbs. Transfer to medium bowl. Add butter; mix well. Press firmly onto bottom of 13x9-inch dish. Refrigerate 10 minute.
Meanwhile, beat cream cheese, sugar and 2 tablespoons milk in separate bowl with wire whisk until well blended. Stir in 1-1/4 cups of the whipped topping. Spread over crust.
POUR 3-1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minute or until well blended.
Spoon evenly over cream cheese layer. Let stand 5 minute or until thickened. Spread remaining whipped topping over pudding layer.
REFRIGERATE at least 4 hours. Store leftover dessert in refrigerator.

Tips:

Make sure all ingredients are at room temperature before starting. This will help ensure a smooth and even batter.
Use a springform pan to make the cheesecake. This will make it easier to remove the cheesecake from the pan once it is baked.
Line the bottom of the springform pan with parchment paper. This will help prevent the cheesecake from sticking to the pan.
Beat the cream cheese and sugar together until smooth and creamy. This will help prevent lumps in the cheesecake.
Add the eggs one at a time, beating well after each addition. This will help prevent the cheesecake from curdling.
Stir in the sour cream and vanilla extract. This will help give the cheesecake a rich and creamy flavor.
Divide the batter in half. In one half, stir in the cocoa powder. This will create the chocolate batter.
Pour the chocolate batter into the prepared springform pan. Then, pour the vanilla batter over the chocolate batter. Swirl the two batters together with a knife or toothpick to create a zebra pattern.
Bake the cheesecake at 350 degrees Fahrenheit for 60-70 minutes, or until the center of the cheesecake is set.
Let the cheesecake cool completely before serving. This will help it set properly.

Conclusion:

Zebra cheesecake is a delicious and impressive dessert that is perfect for any occasion. With its creamy texture, rich chocolate flavor, and beautiful zebra pattern, this cheesecake is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert to make, give zebra cheesecake a try. You won't be disappointed!