This marbled cheesecake combines rich chocolateand creamy vanilla in a vanilla wafer crust. A showy but easydessert for birthdays or other special occasions.
Recipe: Zebra Cheesecake
1/2 cup vanilla wafer crumbs 2 tablespoons unsweetened baking cocoa – divided use 1 1/2 tablespoons butter, melted 2/3 cup milk 1 (1/4-ounce) envelope unflavored gelatin 1/4 cup cold milk 6 tablespoons granulated sugar – divided use 2 large eggs, separated 2 teaspoons vanilla extract 1 1/2 cups cottage cheese
In small bowl, combine wafer crumbs and1 tablespoon of the cocoa. Add butter and stir until evenly blended.Press evenly into the bottom of a 9-inch springform pan; setaside.
In small saucepan over medium-high heatbring 2/3 cup milk to a boil; remove from heat and set aside.
In a blender, sprinkle gelatin over 1/4cup cold milk and let stand 4 to 5 minutes. Add boiling milk,cover, and blend at low speed for 2 minutes. Add 3 tablespoonsof the sugar, egg yolks and vanilla; blend at medium speed untilwell mixed. Add cottage cheese and blend at high speed untilsmooth. Remove 3/4 cup of the mixture; refrigerate for later.
Combine 1 tablespoon sugar and 1 tablespooncocoa; add to blender and blend until mixed. Pour into a largebowl. Refrigerate, stirring occasionally, until mixture thickens,about 1 hour.
In a small mixing bowl with an electricmixer at high speed, beat egg whites until foamy. Gradually add2 tablespoons sugar and beat until stiff peaks form. Fold intochocolate mixture and pour into prepared crust.
Spoon large dollops of the reserved vanillamixture over chocolate and gently swirl with a knife or spatulato create a marbled effect. Cover and refrigerate until firm,4 to 5 hours.
Makes 12 servings.
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