Zebra Cheesecake Recipes
ZEBRA STRIPED CHEESECAKE
Make and share this Zebra Striped Cheesecake recipe from Food.com.
Provided by dicentra
Categories Cheesecake
Time 1h25m
Yield 1 cheesecake
Number Of Ingredients 9
Steps:
- To make crust: Combine crumbs and butter in a bowl; toss with a fork until moist. Press into bottom of a greased 9" springform pan.
- To make filling: Beat cream cheese with a mixer on high speed until smooth. Add sugar, milk, vanilla; beat well.
- Add eggs and egg white, one at a time; beat well after each. Divide filling in half. Add melted chocolate to 1/2 filling and mix well.
- Pour 1/3 white batter into pan. Pour 1/2 chocolate batter in center of white batter; spread to within 1" of edge. Pour 1/3 white batter over chocolate; spread to within 1" of edge.
- Pour remaining chocolate on white; spread 1" from edge. Finish with white batter, spread 1" from edge.
- Bake at 325 degrees for 1 hour and 10 minutes or until almost set, when the center barely moves. Cool, cover, chill.
Nutrition Facts : Calories 5350.8, Fat 421.7, SaturatedFat 257.7, Cholesterol 1499.1, Sodium 3694.4, Carbohydrate 330.4, Fiber 21.2, Sugar 231.1, Protein 112.9
ZEBRA CHEESECAKE BARS
This is another favorite layered desserts of mine that you can put together easily...but it does require refrigeration. I made, reviewed and loved New Nana's Recipe #52035 it reminded me of this dessert. You'll want to try this one.
Provided by Vseward Chef-V
Categories Cheesecake
Time 4h40m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- PLACE cookies in food processor; cover. Process to form fine crumbs. Transfer to medium bowl. Add butter; mix well. Press firmly onto bottom of 13x9-inch dish. Refrigerate 10 minute.
- Meanwhile, beat cream cheese, sugar and 2 tablespoons milk in separate bowl with wire whisk until well blended. Stir in 1-1/4 cups of the whipped topping. Spread over crust.
- POUR 3-1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minute or until well blended.
- Spoon evenly over cream cheese layer. Let stand 5 minute or until thickened. Spread remaining whipped topping over pudding layer.
- REFRIGERATE at least 4 hours. Store leftover dessert in refrigerator.
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4/5 (2)Calories 210 per servingServings 16
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4/5 (2)Calories 210 per servingServings 16
- To prepare crust, combine cracker crumbs and butter in a bowl; toss with a fork until moist. Press into bottom of a 9-inch springform pan coated with cooking spray.
- To prepare the filling, beat cheeses at high speed of a mixer until smooth. Add sugar, milk, and vanilla, beating well. Add eggs and egg whites, 1 at a time, beating well after each addition. Pour half of the cheese mixture into another bowl. Add chocolate to remaining batter. Pour one-third of white batter into prepared pan. Pour one-half of chocolate batter in center of white batter in pan; spread to within 1 inch of edge of white batter. Pour one-third of white batter in center of chocolate batter; spread to within 1 inch of edge of chocolate batter. Pour remaining chocolate batter in center of white batter; spread to within 1 inch of edge of white batter. Pour remaining white batter in center of chocolate batter; spread to within 1 inch of chocolate batter. (Design on top should look like a target.)
- Bake at 325° for 1 hour and 10 minutes or until almost set. Cheesecake is done when center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
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