Cheesecake zebrata

A very scenic variant of the classic cheesecake cake: the delicious zebra cheesecake is ideal as a dessert of the end of a meal.
seasons | All the seasons |
Ease of the | Easy to do so |
Ingredients | The 11 of the |
Ready in | 1 hour and 5 minutes |
In this recipe we will see together a very scenic variant of the classic cheesecake, the American cake perhaps most famous in the world. My zebra cheesecake is composed of two doughs, one light and one dark, which are superimposed on the base and form, widening, alternating circles of different colors. Obviously they are not perfect concentric circles, so the result is a cheerfully “zebrated” surface that, I’m sure, will appeal especially to children!
The difference between the two doughs is only in the amount of flour and in the presence, in the dark one, of bitter cocoa. For the rest, I chose ricotta, mascarpone and cooking cream to give the cheesecake that unmistakable fresh cheese flavor that made this dessert famous. Of course, in “understood” we will also feel the taste of cocoa.
How to Serve Zebra cheesecake
We can serve zebra cheesecake as a dessert at the end of a meal, perhaps accompanied by a tuft of whipped cream or decorated on the surface with some topping (the chocolate one is perfect!). But a nice slice is also ideal for breakfast, don’t you think?
Try to make it happen and let me know if you have accompanied it with something equally greedy!


Cheesecake zebrata
Ingredients
Method
- We chop the cookies into a chopper, put them in a bowl and add bitter cocoa. We mix, then we also add the melted butter and mix the mixture well.
- We take a 24 cm diameter hinge mold with the bottom covered with parchment paper and form the base of the cheesecake, pouring into the mixture, compacting it and leveling it with the help of a spoon. We refrigerate to solidify for about 10 minutes.
- Meanwhile, we separate the yolks from the egg whites, putting them in two different bowls. We free the egg whites and combine the egg yolks with sugar and vanillin.
- We also combine the mascarpone, ricotta, cream and mix with electric whisks.
- Now we divide the mixture into two equal halves, in two different bowls, and add the flour: 4 tablespoons for the light dough and 2 for the dark dough, adding to this also the bitter cocoa. Let's cut them both.
- We divide the egg whites half-mounted and add them to the two doughs, stirring gently from the bottom up.
- We take the base from the fridge and pour over 3 tablespoons of dough at a time, putting them in the center, alternating the colors and placing them on top of each other. We continue until the two doughs are finished (which will widen towards the edges of the mold).
- We bake in a preheated oven ventilated at 165 degrees for about 50 minutes, or in a static oven at 175 degrees C for the same time.
- And here's our super scenic zebra cakecake!