How To make Chocolate Zebra Cheesecake
1 1/2 Cups Chocolate-Wafer Crumbs (About 30 Wafers)
3 Tablespoons Butter Or Margarine
Melted
1/2 Cup Semisweet Chocolate Pieces
4 Packages Cream Cheese, Softened :
8oz Each
1 1/4 Cups Sugar
3 Tablespoons Cornstarch
1/4 Teaspoon Salt
5 Large Eggs
1 Container Sour Cream -- 8oz
2 Teaspoons Vanilla Extract
1 1/2 Cups Heavy Or Whipping Cream
12 1 Ounce Squares Semisweet-Chocolate
8 Ounces White Chocolate
Sweetened Whipped Cream Maraschino Cherries Mint Leaves For Garnish
Early in the day or a day ahead: 1. Preheat oven to 350 degrees. Grease 9"x3" springform pan. In bowl, mix chocolate-wafer crumbs and margarine or butter; firmly press onto bottom of springform pan for crust. Bake crust 12-15 minutes. Remove crust from oven; sprinkle with chocolate pieces. Let stand several minutes until chocolate pieces soften, then spread softened chocolate evenly over crust. Refrigerate while preparing filling.
2. In large bowl, with mixer at medium speed beat cream cheese until light and fluffy. In small bowl, 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 1 cup of heavy cream until blended and smooth.
3. Divide batter evenly into two containers with pouring spouts. In small saucepan over low heat, melt 8 squares semisweet chocolate. In another small saucepan over very low heat, melt white chocolate. Stir melted semisweet chocolate into batter in one container. and stir melted white chocolate into batter in second container.
4. To create "zebra" design, pour half of dark batter into springform pan. Holding white batter about 2 feet above pan, pour about half of of batter directly into center of dark batter (pouring from this height will cause batter in center of cake to be pushed toward edge of pan, forming zebra or bull's-eye design). Repeat procedure 3 times, decreasing the amounts of batter each time and pouring from high above pan only into center, ending with white batter. (Top of cake should look like a series of concentric circles.)
5.Bake cheesecake 30 minutes. Turn oven control to 225degrees and bake 1 hour 45 minutes longer, or until center is set. Turn off oven; let cheesecake remain in oven 1 hour. Remove cheesecake from oven. Run thin-bladed spatula or knife around edge of cheesecake to loosen from side of pan. Cool cake in pan on wire rack. Refrigerate cheesecake at least 6 hours or until well chilled.
About 1 hour before serving: 6. Prepare glaze: In 1-quart saucepan over medium heat, heat remaining 1/2 cup heavy cream until small bubbles form around edge of pan. Remove saucepan from heat. 'Stir in remaining 4 squares semisweet choclate until melted and smooth. Cool glaze 10 minutes. Meanwhile, carefully remove cake from pan to cake plate; with spatula, spread glaze over top and sides. Refrigerate 30-45 minutes until glaze is set. If you like, garnish with whipped cream around edge. Also decorate with Maraschino cherries, and mint in the middle of the cake.
How To make Chocolate Zebra Cheesecake's Videos
Zebra Cheesecake | No Bake
No bake zebra cheesecake recipe
500g cream cheese
1 can condensed milk
1 tsp vanilla
2 tbsp cocoa powder
1/2 cup milk
Base:
28 pcs Oreo
40g butter
Enjoy
Zebra Käsekuchen Backen (Rezept) || Zebra Cheesecake (Recipe) || [ENG SUBS]
Schnell & einfach einen leckeren Zebra Käsekuchen backen. || How to bake a simple & easy Zebra Cheesecake.
Für das Rezept benötigen Wir folgende Zutaten || For the recipe we need the following ingredients:
Zutaten für 1 Käsekuchen: || Ingredients for 1 Cheesecake:
...für den Mürbeteig: || ...for the shortcrust pastry:
•250 Gramm Mehl || 250 grams flour
•125 Gramm Zucker || 125 grams sugar
•125 Gramm kalte Butter (in kleine Stücke geschnitten) || 125 grams cold butter (in small pieces)
•1 Ei || 1 egg
•1 Päckchen Vanillezucker || 1 sachet vanilla sugar
•½ Päckchen Backpulver Backpulver || ½ sachet baking powder
...für die Füllung: || ...for the curd mixture:
•1 Kilogramm Quark || 1 kilogram curd
•250 Gramm Zucker || 250 grams sugar
•125 Gramm weiche Butter || 125 grams soft butter
•5 Eier || 5 eggs
•2 Esslöffel Kakaopulver || 2 tablespoons cocoa powder
Küchenhelfer || Kitchen gadgets:
•Rührschüssel(n) || Mixing bowl(s)
•Springform (26cm Durchmesser) || Springform pan (diameter 26cm)
•Mixer || Mixer
Das komplette Rezept zum Nachlesen findet ihr hier:
The complete recipe for future reference can be found here:
Viel Spass beim Nachbacken ;) || Enjoy baking ;)
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✗ Pfanne || Frying Pan:
✗ Eismaschine || Ice Cream Maker:
✗ Messer || Knife:
✗ Pfeffermühle || Pepper mill:
✗ Auskühlgitter || Wire rack:
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ZEBRA-SCHOKOLADEN-KÄSEKUCHEN | Zebra Chocolate Cheesecake
Extrem leckerer Käsekuchen mit einer zweifarbigen, sahnig-lockeren Quarkfüllung und einer originellen Zubereitungsmethode. #zebrakuchen #schokokäsekuchen #Esslust #cheesecake
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► WEITERE REZEPTE zum Thema:
- Chocolate Blueberry Cake
- 9-Minuten Cheesecake
ZUTATEN für den Teig (Boden):
• 250 g Mehl
• 100 g Zucker
• 150 g weiche Butter (in Stückchen)
• 1 Prise Salz
• 1 Ei
ZUTATEN für Belag/Füllung:
• 100 g Zartbitterschokolade oder -kuvertüre
• 3 Eier
• 1 Prise Salz
• 300 g Schmand
• 250 g Quark (20% Fett i. Tr.)
• 150 g Zucker
• 5 EL Milch
• Saft einer halben Zitrone
• 1 Päckchen Vanillesoße (zum Kochen)
• 1 Päckchen Vanillepudding (zum Kochen)
außerdem:
• Fett für die Backform
• Alufolie
Viel Spaß beim Backen. Guten Appetit! Und wenn es euch gefällt, freuen wir uns natürlich sehr über Daumen hoch, Abonnieren und Weitersagen - DANKE!
Quelle Musik :
Groove Grove:
Author: Kevin MacLeod
Song : Silly Fun
Lizenz:
No Bake Zebra Cheesecake #shorts #cake #trending #bakingadream #cakeart #cheesecake #mousse #viral
Zebra Cheesecake without a crust
This cheesecake will be the highlight of every table. It looks beautiful and tastes amazing. It requires less effort than classical cheesecake since it does not have a crust. You would get around 12 slices from this recipe.
Ingredients
60 g soft butter
150 g brown sugar or white sugar
1 teaspoon salt
3 eggs
700 g cream cheese
30 g (3 tbsp) flour
20g (2 tbsp) starch
2 package Vanilla sugar (16g)
100 ml milk
For the chocolate part:
70g bitter chocolate
2 tbsp cacao powder (not sweetened)
2 tbsp milk
1 baking pan 20 cm and baking paper.
Rest of the recipe you can find in:
Music- The Orchard Music
Kat Edmonson. Sparkle and Shine YouTube. 16.May. 2018.
Rainbow Zebra Cheesecake
Rainbow Zebra Cheesecake
You've never seen a rainbow cheesecake like this before! Just look at the layers...
INGREDIENTS
300g choc chip biscuits
150g unsalted butter, room temp
1200g cream cheese
300g caster sugar
6 large eggs
6 large egg yolks
1 tsp vanilla bean extract
2 tbsp lemon juice
Food colourings: red, orange, yellow, green, blue, dark purple, pink
23cm cake tin
Foil and clingfilm
INSTRUCTIONS
Preheat the oven to 180, and line the bottom of a 23cm springform tin.
Blitz the choc chip biscuits in a food processor.
Melt the butter then add in the biscuit crumb, mixing to make sure it’s all well covered.
Tip the buttery biscuit into the prepared tin, and press it down with the back of a spoon.
Put the base in the fridge to chill while you make the fill.
Beat the cream cheese and sugar together until smooth.
Add the eggs and egg yolks one at a time, and mix thoroughly to incorporate.
Finally, add the vanilla and lemon juice.
Divide the cheesecake mix into 7 portions, and colour each one a different colour of the rainbow: Pink - 150g, Dark purple - 200g, Blue - 250g, Green - 300g, Yellow - 350g, Orange - 400g, Red - 450g.
Wrap a few layers of foil around your tin - to make it watertight - and place it in a larger tin so that it’s sitting in a water bath. Don’t add water yet
Start layering your tin; Spoon all of the red cheesecake filling into the middle of the cheesecake base.
Then gently spoon the orange filling on top of that, followed by yellow, then the rest of the colours - with pink being the final colour.
If you want to create a further pattern on top, use a skewer to draw lines from the middle to the outside of the cheesecake.
Slide the cheesecake in it’s tray onto a shelf in your preheated oven.
Use water from the kettle to fill the water bath - just to around halfway up the cheesecake.
Close the door then bake the cheesecake for 1hr 30 minutes. It should be just set.
Let the cheesecake cool in the tin, then chill until ready to serve.
Use a hot knife to remove the springform, and to slice the cheesecake.