Chocolate zebra cheesecake

1 Servings

Ingredients

Quantity Ingredient
1½ cup Chocolate-Wafer Crumbs; (About 30 Wafers)
3 tablespoons Butter Or Margarine; Melted
½ cup Semisweet Chocolate Pieces
4 packs Cream Cheese; Softened, 8oz Each
1¼ cup Sugar
3 tablespoons Cornstarch
¼ teaspoon Salt
5 larges Eggs
1 Container Sour Cream; 8oz
2 teaspoons Vanilla Extract
1½ cup Heavy Or Whipping Cream
12 Squares; (1 Oz) Semisweet-Chocolate
8 ounces White Chocolate
Sweetened Whipped Cream
Maraschino Cherries
Mint Leaves For Garnish

Directions

Early in the day or a day ahead: 1. Preheat oven to 350 degrees. Grease 9"x3" springform pan. In bowl, mix chocolate-wafer crumbs and margarine or butter; firmly press onto bottom of springform pan for crust. Bake crust 12-15 minutes. Remove crust from oven; sprinkle with chocolate pieces. Let stand several minutes until chocolate pieces soften, then spread softened chocolate evenly over crust. Refrigerate while preparing filling.

2. In large bowl, with mixer at medium speed beat cream cheese until light and fluffy. In small bowl, mix sugar, cornstarch and salt; gradually beat into cream cheese until blended. With mixer at low speed, gradually beat in eggs, sour cream, vanilla, and 1 cup of heavy cream until blended and smooth.

3. Divide batter evenly into two containers with pouring spouts. In small saucepan over low heat, melt 8 squares semisweet chocolate. In another small saucepan over very low heat, melt white chocolate. Stir melted semisweet chocolate into batter in one container. and stir melted white chocolate into batter in second container.

4. To create "zebra" design, pour half of dark batter into springform pan.

Holding white batter about 2 feet above pan, pour about half of of batter directly into center of dark batter (pouring from this height will cause batter in center of cake to be pushed toward edge of pan, forming zebra or bull's-eye design). Repeat procedure 3 times, decreasing the amounts of batter each time and pouring from high above pan only into center, ending with white batter. (Top of cake should look like a series of concentric circles.)

5.Bake cheesecake 30 minutes. Turn oven control to 225degrees and bake 1 hour 45 minutes longer, or until center is set. Turn off oven; let cheesecake remain in oven 1 hour. Remove cheesecake from oven. Run thin-bladed spatula or knife around edge of cheesecake to loosen from side of pan. Cool cake in pan on wire rack. Refrigerate cheesecake at least 6 hours or until well chilled.

About 1 hour before serving: 6. Prepare glaze: In 1-quart saucepan over medium heat, heat remaining ½ cup heavy cream until small bubbles form around edge of pan. Remove saucepan from heat. 'Stir in remaining 4 squares semisweet choclate until melted and smooth. Cool glaze 10 minutes.

Meanwhile, carefully remove cake from pan to cake plate; with spatula, spread glaze over top and sides. Refrigerate 30-45 minutes until glaze is set. If you like, garnish with whipped cream around edge. Also decorate with Maraschino cherries, and mint in the middle of the cake.

Per serving: 3324 Calories; 181g Fat (47% calories from fat); 43g Protein; 420g Carbohydrate; 1097mg Cholesterol; 1311mg Sodium Recipe by: Good Housekeeping Dec. 1990 From The Chocolate Archives, Dec 1997,

Related recipes