Baking Kate: Zebra Cheesecake
Sunday, February 07, 2016
Happy Sunday, everyone!
It's been so long since I last baked something other than chocolate chip cookies. Now that I'm back home in a fully equipped kitchen, I felt like baking something fun. I remembered a picture of a zebra cheesecake I saw a few weeks ago so I decided to give it a try. Not only is this cheesecake really easy to make, it also looks stunning - even more so when you cut it into slices and reveal the pattern on the inside! I added a slight twist to it by combining quark, crème fraîche and yogurt, which gives this cake its creamy texture.
If you decide to recreate this recipe, I would love to see a picture of how your cheesecake turns out!
Happy Baking!
- Kathrin.
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- 100g caster sugar
- 100g butter
- 1 egg
- 225g plain flour
- 1 tbsp baking powder
- 2 eggs
- 150ml milk
- 150g caster sugar
- 800g Fromage Frais/Quark
- 200g Crème Fraîche
- 200g natural yogurt
- 54g instant vanilla pudding mix
- 25g unsweetened cocoa powder
Cook time: 1 hour 20 minutes
Total time: 2 hours
Yields: one ∅24 cm cake or 8-10 servings
Zebra Cheesecake
Ingredients
For the pastry dough:- 100g caster sugar
- 100g butter
- 1 egg
- 225g plain flour
- 1 tbsp baking powder
- 2 eggs
- 150ml milk
- 150g caster sugar
- 800g Fromage Frais/Quark
- 200g Crème Fraîche
- 200g natural yogurt
- 54g instant vanilla pudding mix
- 25g unsweetened cocoa powder
Method
1. To make the pastry dough, rub the cubed butter and the flour between your fingertips until the mixture starts to look like breadcrumbs.
2. Add the beaten egg, sugar and baking powder. Knead carefully until the mixture forms crumbles that hold together when squeezed.
3. Preheat your oven to 170°C. Roll out the dough on a lightly floured surface into a circle, about 5-10mm thick. Another option would be to roll out the dough between two sheets of parchment paper as it makes transferring the dough to the tin much easier.
4. Line the bottom of a round cake tin (24cm in diameter) with parchment paper and lightly grease the bottom and the sides. Transfer the rolled out dough onto the tin and gently adjust it into the edges. Trim off any overlaps.
5. To make the filling, whisk everything together apart from the cocoa powder.
6. Divide the filling into two equal batches and in one bowl, sift in the cocoa powder and combine carefully.
7. Place a large spoon of the white batter into the centre of the cake tin. Then take a large spoon of the chocolate batter and place it in the centre of the white circle. Keep adding circles in the centre of the tin and the batter will spread evenly to the edges. Don't tilt the tin!
8. Bake the cheesecake in the middle of the oven for about 60 minutes. The top will turn lightly golden brown. Turn off the oven, slightly open the oven door and let the cake rest inside for another 15-20 minutes. Then take it out and let it cool down completely before lifting the cake out of the tin.
2. Add the beaten egg, sugar and baking powder. Knead carefully until the mixture forms crumbles that hold together when squeezed.
3. Preheat your oven to 170°C. Roll out the dough on a lightly floured surface into a circle, about 5-10mm thick. Another option would be to roll out the dough between two sheets of parchment paper as it makes transferring the dough to the tin much easier.
4. Line the bottom of a round cake tin (24cm in diameter) with parchment paper and lightly grease the bottom and the sides. Transfer the rolled out dough onto the tin and gently adjust it into the edges. Trim off any overlaps.
5. To make the filling, whisk everything together apart from the cocoa powder.
6. Divide the filling into two equal batches and in one bowl, sift in the cocoa powder and combine carefully.
7. Place a large spoon of the white batter into the centre of the cake tin. Then take a large spoon of the chocolate batter and place it in the centre of the white circle. Keep adding circles in the centre of the tin and the batter will spread evenly to the edges. Don't tilt the tin!
8. Bake the cheesecake in the middle of the oven for about 60 minutes. The top will turn lightly golden brown. Turn off the oven, slightly open the oven door and let the cake rest inside for another 15-20 minutes. Then take it out and let it cool down completely before lifting the cake out of the tin.
Details
Prep time: 40 minsCook time: 1 hour 20 minutes
Total time: 2 hours
Yields: one ∅24 cm cake or 8-10 servings
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