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Zebra Cheesecake




Source of Recipe


Posted By: GourmetGal for CnC, source - Elaine from TSR who had the GREATEST recipes!


List of Ingredients




1 1/2 c chocolate wafer cookie crumbs (about thirty)
3 Tbsp butter or margarine melted
1/2 of 6 oz pack of semisweet chips (half a cup)
4 8 oz packs of room temperature cream cheese
1 1/4 c sugar
3 Tbsp cornstarch
1/2 tsp salt
5 large eggs
1 8 oz container sour cream
2 tsp vanilla
1 c heavy cream
8 1 oz squares semisweet baking chocolate
8 oz white chocolate

Recipe



Preheat oven to 350. Grease a 9" x 3" springform pan. In bowl mix wafer crumbs and butter and pressly onto the bottom of the springform pan. Bake 12-15 minutes. Remove from the oven and sprinkle with the chocolate chips. Let soften several minutes and then spread evenly over the crust. Refrigerate while preparing the filling.
In large bowl with mixer at medium speed beat cream cheese until light and fluffy. In small bowl mix sugar, cornstarch and salt and gradually beat into cream cheese until blended. With mixer on
low add eggs, sour cream, vanilla and one cup of
the heavy cream until blended and smooth; do not overbeat. Divide batter evenly into two BIG measuring cups (or something with pouring spouts). In small saucepan over low heat melt semisweet chocolate and in another melt the white chocolate (safest to do over double boiler actually). Stir each into one portion of the batter. To create a "zebra" design, pour half of the dark batter into the springform pan. Holding the white batter about 2' (yes feet) above the pan and pour half of the batter directly into the center of the dark batter; pouring from this height will cause
batter in the center of the cake to be pushed toward the edge of the pan forming zebra or bull's eye design. Repeat procedure 3x decreasing the amount of batter each time and pouring from
high above the pan only into the center ending
with the white batter. (Top of cake should like a series of concentric circles). Bake thirty minutes at 350. Turn oven down to 225 and bake 1 hour and 45 minutes longer or until center is set. Turn off the oven and leave the cake in it for one hour. Remove cake and run a thin bladed spatula or knife aruond the edge to loosen from the side of the pan. Cool cake in the pan on a wire rack.
Refrigerate at least six hours until well chilled.
Garnish with sweetened whipped cream if desired.