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Zebra Cheesecake
Recipe

13 INGREDIENTS • 14 STEPS • 6HRS

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!
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
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!
6HRS
Total Time
$2.47
Cost Per Serving
Ingredients
Servings
10
US / Metric
Base
Digestive Biscuit
1 cup
Digestive Biscuit
Dark Chocolate
3 1/2 Tbsp
Butter
1/4 cup
Butter, melted
Filling
Cream Cheese
2 cups
Cream Cheese
Mascarpone Cheese
1 cup
Mascarpone Cheese
Light Cream
1/2 cup
Light Cream
Dark Cocoa Powder
2/3 cup
Dark Cocoa Powder
Vanilla Bean Paste
1/2 tsp
Vanilla Bean Paste
Chocolate Ganache
Light Cream
1 1/4 cups
Light Cream
Dark Chocolate
1 cup
Nutrition Per Serving
VIEW ALL
Calories
682
Fat
51.6 g
Protein
10.7 g
Carbs
46.8 g
Add to plan
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Zebra Cheesecake
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author_avatar
The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/

Author's Notes

Makes one 8-inch cheesecake.
Cooking InstructionsHide images
step 1
Preheat the oven to 325 degrees F (160 degrees C).
step 2
Place Digestive Biscuit (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!
step 14 Refrigerate again to allow the ganache to settle. You can decorate it with some whipped cream if you fancy. Enjoy!
Tags
Shellfish-Free
Vegetarian
Dessert
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