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Zebra Cheesecake




Source of Recipe


Exported from CookWorks for MasterCook II


List of Ingredients




1 1/2 cups Chocolate-Wafer Crumbs -- (About 30
wafers)
3 tablespoons butter -- Or Margarine -- Melted
1/2 cup semisweet chocolate pieces
4 packages cream cheese -- Softened -- 8oz Each
1 1/4 cups sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 large egg
1 8 oz. container sour cream
2 teaspoons vanilla extract
1 1/2 cups cream -- Heavy Or Whipping
12 1 ounce Squares Semisweet-Chocolate
8 ounces white chocolate

Garnish:

Sweetened Whipped Cream
Maraschino Cherries
Mint Leaves



Recipe



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 untilblended 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 1/2 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.


SERVES 12