Zebra Cheesecake

zebra cheesecake recipe with step-by-step images

My name is Petra and I am… ahem… a cheesecake maniac.

Yes, I dream about cheesecakes.

Yes, I collect cheesecake recipes.

Yes, I’ve prepared many.

Yes, I am sure I have yet many of them to prepare.

No, I don’t think there is a power in this world that would stop me from doing so.

Yes, I’ll be showing you all of them.

And YES, I’ll be more than happy if you had a look at how I made this awesome one…
zebra cheesecake recipe with step-by-step images

Here we have our lovely ingredients, ladies and gentlemen.

Of course, there’s a lot of cream cheese in there. But definitely not too much.

That fact suggests that this cheesecake is a milder one.

Which I definitely can confirm (after eating many, many a slices).

Though it is not as rich as New York Cheesecake, I’d define it as being ‘heavenly’ mild.

A heavenly mild cheesecake.

That’s what it is.

zebra cheesecake recipe with step-by-step images

1. To make it, preheat the oven to 284 F (140 C).
2. Second, using a vegetable oil, spray a 9-inch (23 cm) springform pan.
3. Wrap two layers of foil around the pan. This cake is going to be baked in a water bath and the foil will prevent  the water from seeping in.

zebra cheesecake recipe with step-by-step images

4. Place the cream cheese, butter and milk into a metal (or heatproof) bowl.

5. Now place the bowl over a pot of simmering water and – stirring constantly – let the ingredients melt.

If you’ve ever wondered why bowls are sometimes placed over simmering water then I have the answer for you. It’s because the ingredients in the bowl need very mild and gentle heat to melt, nothing too strong. In cases such as these, the steam from the simmering water works best. Otherwise some ingredients might not only melt but also cook and curdle. And who wants that?

zebra cheesecake recipe with step-by-step images

6. After the melted cream cheese mixture has cooled to room temperature, add the egg yolks, the cake flour, the cornstarch (corn flour) and the lemon juice.
7. Whisk the mixture until smooth.

zebra cheesecake recipe with step-by-step images

8. In a separate bowl, whip the egg whites until foamy.
9. Then add the sugar and whip for another couple of minutes until soft peaks form.

zebra cheesecake recipe with step-by-step images

10. In two batches, pour the cream cheese mixture into the egg whites.

zebra cheesecake recipe with step-by-step images

11. Fold the two batters together gently after each addition…

zebra cheesecake recipe with step-by-step images

12. …until they are well combined.

Try to be as gentle as possible in this process, since we’ve worked hard to make the whites light and airy and we definitely don’t want to lose that.

I am speaking in the name of all whipped egg whites in the world here!

zebra cheesecake recipe with step-by-step images

13. Divide the batter evenly into two bowls and add the cocoa powder into one of them.
14. Mix in the cocoa gently.
And let the fun begin…
zebra cheesecake recipe with step-by-step images

15. So this is how the zebra strips are achieved – nothing difficult at all.

Take your sprayed springform pan and place 3 tablespoons of cream colored batter in a circle in the center of the pan. Then take 3 tablespoons of the chocolate batter and place in the center. Keep adding circles and the batter will spread of its own accord.

zebra cheesecake recipe with step-by-step images

16. Find a large baking dish that will fit the springform pan.

Fill the empty baking dish 1/4 of the way full with hot water and place the springform pan inside.
17. Bake in the lower third of the oven at 284 F (140 C) for about 55 minutes or until a toothpick inserted in the center of the cake comes out clean.
18. Turn off the oven and leave the cake inside (with the door still closed) for another 10 minutes.
19. Remove the cake from the oven and let cool completely.

zebra cheesecake recipe with step-by-step images

This cake tastes best after it’s been refrigerated for a couple of hours. It becomes slightly more dense and moist.

Enjoy, dear friends.

(This recipe was adapted from Treats.)

Strawberry Cheesecake

Someone might think that after all the cheesecakes and cheesecake pots I’ve made I’ll have enough.

But no.

Not me.

As soon as I came across this recipe I found myself being pulled towards the kitchen by some strong and strange power.

Really!

You better believe me.

The things that followed were…hm…spooky, my friends.

All I could see were my very own hands reaching for strawberries, sugar, blender…then there was a lot of noise…then flour mist covered everything…and the next thing I remember was me sitting on a chair and munching on this heavenly treat.

Things like these happen to me quite often.

Sometimes I’m scared.

What is that?

Well, that kitchen of mine – I guess there will be a movie made about its magical powers one day.

Luckily, I had my camera there with me…so now I have the evidence to show you:

These are the ingredients that gathered to create the delicious piece of art.

1. First I ground up the graham crackers until they were crumbs.

Or shall I use the instructions-giving style?

Okay.

So…

2. Pour the graham crackers into a larger bowl.
3. Add the sugar.

4. Melt the butter and add it to the bowl.

You can melt the butter in a saucepan over medium-low heat or in a microwave, like I did.

Both ways are all-right.

5. Using a spatula or a spoon or anything you desire, combine the ingredients.

6. Now, try your best to find your 9-inch (23 cm) springform pan somewhere.
7. Press the crumbly mixture onto the bottom of the pan.

You don’t even have to spray or butter the pan before.

But you can.

You don’t need to, but you can…

But you don’t need to.

Am I being clear?

No?

So again…

You don’t even have to…

Sorry!
8. Place the pan into the fridge for about 30 minutes.

9. In a blender or food processor, combine the strawberries and cornstarch. Cover and process until smooth.

You can use fresh strawberries instead of frozen ones. In that case, add about 1/2 cup (100 grams) sugar into the blender.

10. Pour the strawberry purée into a saucepan and bring to boil.

Cook and stir for about 2 minutes.

Let cool.

Set aside 1/3 cup of the finished sauce for serving. Keep it covered in your refrigerator.

11. In a bowl of your electric mixer, beat the cream cheese with milk just until combined.

When it comes to cheesecakes, it’s important not to over beat the batter. That way you’ll prevent cracking of the cheesecake when it’s baking.

Oh, and you might have noticed that the condensed milk I was using looks a little too thin. You are right. Since I am a dreamer and a utopian I decided to bond two hardly mergeable concepts – cake and diet. For these reasons I used low-fat condensed milk. It was all right, but next time I’ll use the regular milk – that makes the cake’s structure a tad firmer.

12. Add the lemon juice.

13. Then add the eggs and beat on low just until combined.

14. Pour the cream cheese mixture over the crust.
15. Drop the strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer.

16. With a knife, swirl the strawberry sauce.
17. Bake at 300 degrees F (150 degrees C) for 55-60 minutes or until the center is almost set.

Don’t worry if the cake still wobbles in the middle a little when you shake it. For even though the center may not look fully baked, once it cools it will firm up and be the correct consistency.

18. Remove from the oven and cool on a wire rack for 10 minutes.
19. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer.

20. Refrigerate overnight and serve with the strawberry sauce you’ve set aside (if it’s gotten too thick you can dilute it with a little water).
21. Store the cake in the refrigerator and most importantly – enjoy, dear friends!

See you soon!

Most cordially,
Petra

Strawberry Cheesecake Parfaits

The other day, I stumbled upon a recipe for Strawberry Parfaits.

It took just one look and I knew I needed them in my life.

Definitely.

And really soon.

No doubt about it.

They looked scrumptious and refreshing and irresistible and… simply excellent.

If something in this big wide world can be referred to as  ‘perfection in a glass’ then it’s definitely this dessert.

Please, please, you have to make it.

It’s that last step you need to make to achieve true happiness.

This is what you need to prepare the little cuties.

1. First, in your food processor, crush the biscuits finely.

You know what?

I love my high-end gadgetry.

This lovely piece, for example,  is going on the market next fall.

I was really lucky to get it in advance.

These are the butter biscuits I’ve used.

Oh, how we love them – especially sandwiched with jam.

Just wanted to let you know…

Anyway, these are the biscuit crumbs.

2. Mix the crumbs with one tablespoon sugar…

3. … and 2 tablespoons melted butter.

You can use a fork to combine it all together.

4. Then, in the bowl of your electric mixer, mix the cream cheese, sour cream, sugar and almond extract.

5. In a separate bowl, whip the heavy cream until stiff peaks form.

6. Using a spatula, gently fold the cream cheese mixture with the whipped cream just until combined.

7. Slice the strawberries into a larger bowl, sprinkle them with a tablespoon of sugar and toss them around the bowl a little.

8. Then we are going to need four glasses.

9. Place about a tablespoon of the crumbs  in the bottom of your glasses.

10. Then layer some of the cheesecake filling, …

11. … then add some strawberries …

12. … and repeat this procedure once more.

13. Sprinkle the top with some more crumbs and garnish with strawberries and a mint leaf.

14. Refrigerate for about 1-2 hours before serving …

… which is exactly what I haven’t done.

Enjoy, dear friends.

This recipe makes about 4 1-cup (250 ml) glasses.

(The recipe was adapted from here.)

Raspberry Cheesecake Bars

I’ve realized that cream cheese seems to have some strong magical power over me these days.

See? It got me again, the cream cheese.

And you know what?

I’m really glad for that.

Because these bars, THESE BARS.

They are GORGEOUS.

Just imagine a piece of heavenly cake where cream cheese meets raspberries, almonds and coconut and you might get some distant drooling idea what I’m talking about.

To know perfectly what I mean you have to – HAVE TO – make them.

You’ll be happy, I’m tellin’ ya!

These are the ingredients.

1. Let’s start by chopping  the nuts.

2. In a larger bowl combine the nuts with the flour (1 1/4 cup – 160 grams) and the sugar (1/2 cup – 100 grams).

3. Then add the butter and using a pastry cutter (or a fork) combine the mixture until…

… it resembles crumbs.

4. Set aside one cup crumb mixture.

5. For the crust, press the remaining crumb mixture into the bottom of a 13x9x2-inch (33x23x5 cm) baking pan.

6. Bake in a 350 degree F (175 degree C) oven for 12 to 15 minutes or until the edges are golden.

7. Meanwhile, in the bowl of your electric mixer, combine the cream cheese with the sugar (2/3 cup – 130 grams).

8. Then beat in the eggs – one at a time – making sure to beat well after each addition.

9. Add the almond extract and scrape down the sides of the bowl every now and then.

10. Add the 2 tablespoons flour and mix again shortly.

11. Pour over the hot crust…

… and using a spoon or an offset spatula (if you are a big girl/boy) spread the mixture…

… to achieve smooth and even surface.

12. And back into the oven it goes to bake for another 15 minutes.

13. Remove from the oven.

14. Pour the preserves over the hot cream cheese layer…

… and even out the surface.

( I placed the preserves into the microwave oven for a couple of seconds to make the mixture warmer and more liquid.)

15. Now back to the one cup crumbs that we have set aside.

Mix them with one cup coconut.

16. Sprinkle the crumbs-coconut mixture over the preserves.

Like this.

17. And bake for another 20 minutes.

18. Remove from the oven.

19. Cool in the pan on a wire rack.

Chill in the refrigerator for 3 hours before cutting into bars.

Store in the refrigerator.

And most importantly – enjoy, dear friends!

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