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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Chocolate Zebra Cheesecake Recipe

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This recipe for Chocolate Zebra Cheesecake is from Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 ½ c. chocolate wafer crumbs (about 30 wafers)
3 T butter melted
½ c. semisweet chocolate chips

Filling:
4 8oz. pkg. cream cheese, softened
1 ¼ c. sugar
3 T cornstarch
¼ tsp. salt
5 large eggs
1 8 oz. container sour cream
2 tsp. vanilla
1 c. heavy whipping cream
8 oz. semisweet chocolate
8 oz. white chocolate

Glaze:
½ c. heavy whipping cream
4 oz. semisweet chocolate squares
Directions:
Directions:
Best made the day before serving so it has plenty of time to chill.

Crust:
Preheat over to 350 degrees. Grease 10 inch by 3 inch, springform pan. Mix chocolate wafer crumbs and butter. Firmly press on to bottom of springform pan. Bake 12 to 15 minutes. Melt chocolate chips, and drizzle over the crust while warm out of the oven.

Filling:
In large bowl, with mixer at medium speed, beat cream cheese until light and fluffy. In small bow, 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 whipping cream until blended and smooth. Divide batter evenly into two large measuring cups with spouts. In two small saucepans over hot water melt 8oz. semisweet chocolate and white chocolate. (white chocolate has to be watched very closely) Stir melted chocolates into each measuring bowl. To crease “zebra” design, pour half of dark batter into springform pan. Holding white batter about 2 feet above pan, pour half of batter directly into center of dark batter. Repeat procedure 3 times, decreasing the amounts of batter each time and pouring from high above pan only into center, ending with white batter. Bake cheesecake in 350 degree over for 30minutes. Turn oven down to 225 degrees and bake for 1 hour and 45 minutes longer or until center is set. Turn off oven; let cheesecake remain in oven 1 hour. (No rough housing allowed in kitchen when cheesecake is in the oven)
Remove cheesecake from oven. Run thin bladed spatula or knife around edge of cake to loosen from side of pan. Cool on wire rack. Refrigerate at least 6 hours.

Glaze:
About 1 hour before serving, in small saucepan over medium heat, heat ½ cup whipping cream until small bubbles form around edge of pan. Remove saucepan from heat. Chop semisweet chocolate and put in a bowl. Pour warm whipping cream over top and let set a few minutes, then stir until smooth. Cool 10 minutes then glaze top and sides of cake. Refrigerate 30 to 45 minutes until glaze is set.
Use dental floss to cut cake, then sharp thin knife for crust.

Personal Notes:
Personal Notes:
If I want to make this extra special, I make chocolate rose petals to decorate the top. Give me a call if you need help with that step.

 

 

 

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