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RECIPE
13 INGREDIENTS 14 STEPS 6hr

Zebra Cheesecake

This zebra cheesecake is going to rock your world! Made of chocolate and vanilla on a crunchy cookie base and covered with a layer of chocolate ganache, it is pretty and absolutely delicious!
Zebra Cheesecake Recipe | SideChef
This zebra cheesecake is going to rock your world! Made of chocolate and vanilla on a crunchy cookie base and covered with a layer of chocolate ganache, it is pretty and absolutely delicious!
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
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Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
6hr
Total Time
2hr
Active Time
$24.67
Cost Per Serving

Ingredients

Servings
1
US / METRIC

Base

1 cup
Digestive Biscuits
3 1/2 Tbsp
1/4 cup
Butter , melted

Filling

2 cups
Cream Cheese
1 cup
Mascarpone Cheese
1/2 cup
Light Cream
2/3 cup
Dark Cocoa Powder
1/2 tsp
Vanilla Bean Paste

Chocolate Ganache

1 1/4 cups
Light Cream
1 cup
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
6817
FAT
516.2 g
PROTEIN
106.6 g
CARBS
468.3 g

Author's Notes

Makes one 8-inch cheesecake.

Cooking Instructions

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Step 1
Preheat the oven to 325 degrees F (160 degrees C).
Step 2
Place Digestive Biscuits (1 cup) in a food processor and blend until they turn into powder. With power on low, add Butter (1/4 cup) and Dark Chocolate (3 1/2 Tbsp) and blend until combined.
Step 3
Press crust into an 8-inch springform pan and refrigerate while you move on to make the filling.
Step 4
Place Cream Cheese (2 cups) , Mascarpone Cheese (1 cup) , Light Cream (1/2 cup) , and Granulated Sugar (2/3 cup) in a bowl of your electric mixer and whip until creamy and smooth.
Step 5
Add All-Purpose Flour (1/3 cup) . Crack in one Eggs (2) at a time, folding them gently. Do not use a whisk at this stage, you don’t want to incorporate air into the batter or this might cause your cheesecake to crack when baking.
Step 6
Pour 1/3 of the batter into a separate bowl and add the Dark Cocoa Powder (2/3 cup) , while adding the Vanilla Bean Paste (1/2 tsp) to the main bowl.
Step 7
Take the crust out of the fridge and pour some of the vanilla bean batter into the pan, level it out with the back of a spoon.
Step 8
Add a few Tbsp of the chocolate mixture in the center spreading it evenly leaving a few centimeters from the edges.
Step 9
Repeat layering the 2 colors finishing up with the vanilla one.
Step 10
Bake in preheated oven for about 1 1/2 hours. To prevent the cheesecake from cracking, add a small bowl of water into the oven.
Step 11
Once cooked, remove from the oven, and once cooled down, place it in your fridge for 4-6 hours (overnight if you can be best).
Step 12
Heat up the Light Cream (1 1/4 cups) , then add the Dark Chocolate (1 cup) and stir until it is all melted.
Step 13
Pour the ganache on your cheesecake covering it all around the edges too.
Step 14
Refrigerate again to allow the ganache to settle. You can decorate it with some whipped cream if you fancy. Enjoy!
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Nutrition Per Serving
Calories
6817
% Daily Value*
Fat
516.2 g
662%
Saturated Fat
319.3 g
1596%
Trans Fat
6.1 g
--
Cholesterol
1481.4 mg
494%
Carbohydrates
468.3 g
170%
Fiber
48.0 g
171%
Sugars
262.8 g
--
Protein
106.6 g
213%
Sodium
3057.7 mg
133%
Vitamin D
2.8 µg
14%
Calcium
1768.2 mg
136%
Iron
30.6 mg
170%
Potassium
3985.9 mg
85%
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