Zebra Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 ozs butter
9 ozs cream cheese
3 fl ozs milk
2 ozs plain flour
1 ozs corn flour
¼ teaspoon salt
1 tablespoon lemon juice
5 ozs fine granulated sugar
6 eggs separated
¼ cream of tartar
2 tablespoons of dutch process cocoa ( eg Droste )
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Directions: |
Directions:Step 1 - Prepare cake tin. Lightly grease and line the bottom and sides of a 12 inch springform tin with greaseproof baking paper or parchment paper).Wrap two layers of foil around the tin to prevent water seeping in.Find a large baking dish that will fit the springform tin.Fill in the empty baking dish ¼ of the way full with water and place the baking dish with water (don't put the lined springform tin in just yet)in the centre rack of an oven and switch it on to 325°F.
Step 2 - melt cream cheese,butter and milk over a double boiler-use whisk to get out any lumps.cool the mixture over an ice bath.Fold in the cornflour , salt,6 egg yolks,lemon juice and mix well.Whisk 6 egg whites with cream of tartar until foamy.Add in the sugar whisk until soft peaks form and there is no more liquid egg white at the bottom.
Step 3 - Add one third of the egg white mixture to the cheese mixture to loosen. Then add the rest in the third batches and mix well and ensure that the egg whites are thoroughly combined gently by folding - there should be no streaks at all.Divide the batter evenly in two and in one bowl,sift the cocoa in it and combine well using a folding action.The most important thing is that the two batters must be the same consistency for this cake to work.
Step 4 - This is the fun bit. Take your lined springform tin and place three tablespoons of cream colored batter in a circle in the centre of the tin. Then take three tablespoons of chocolate batter and place in the centre. Keep adding circles and the batter will spread of its own accord.
*It is very important that you don't tilt the tin.The batter will spread by itself if they're of the same consistency. * Keep adding 3 tablespoons circles of batter until both of the batters are used. If you don't divide them evenly like I did and if you have too much of one batter just stop adding it and bake the leftovers separately to not ruin the zebra effect
Step 5. Carefully transfer the cheesecake into the water bath in the oven making sure
not to tilt the cheesecake.Bake the cheesecake in the water bath for one hour or until a skewer inserted in the centre comes out clean and the top is golden brown at 160ºC. Chill thoroughly. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:30-40 minutes |
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