Every now and then, a person is lucky enough to come up with an idea that’s pure genius. I consider myself endlessly lucky to have a platform, both here on the blog and in my magazine column, where I can share my occasional stroke of brilliance with a couple of folks.
Well this one was one of my most incredible strokes of genius. Ages ago, I posted this Zebra Cake. Then I took it a step further with this ever popular Zebra Bundt Cake. And ever since then, the concept of zebra cakes and such have been in my head constantly.
I wanted to create a zebra cheesecake, but plain chocolate and vanilla has been done so many times, and I wanted to do something a little more extraordinary. That’s when I came up with the idea of this Neapolitan Zebra Cheesecake. It’s gorgeous, it’s impressive, and the flavors are simply awesome together. After all, who doesn’t love this amazing flavor combination?
The recipe was published recently in my magazine column, and it might have been my most popular recipe ever. Facebook blew up with my amazing readers posting pictures of this gorgeous cake, so I knew I had to share it with my lovely blog readers.
Next time you want to impress, make this cheesecake. It’s not as complicated as it looks. It’s a matter of making three quick batters, then spooning them in carefully. Go ahead. You know it’s worth it!
Zebra Neapolitan Cheesecake
By Miriam Pascal, OvertimeCook.Com
Originally published in my column in Ami/Whisk Magazine
Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 Tablespoons butter, melted
For the Strawberry Layer:
8 ounces cream cheese
1/2 cup sour cream
1/2 cup sugar
2 eggs
1/4 cup flour
1/2 cup strawberry purée*
1 teaspoon strawberry extract (optional, but strongly recommended)
A few drops food coloring (optional but recommended)
*(blend frozen strawberries that have been defrosted in your food processor to make the purée.)
For the chocolate layer:
8 ounces cream cheese
1/2 cup sour cream
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup milk
1/4 cup cocoa powder
1/4 cup flour
For the vanilla layer:
8 ounces cream cheese
1/2 cup sour cream
2 eggs
1/2 cup sugar
2 teaspoons vanilla extract
1/4 cup milk
1/4 cup + 2 Tablespoons flour
Instructions:
To prepare the crust:
Mix together the graham crackers, sugar and melted butter until combined. (It will have the texture of wet sand.) Press along the bottom and up the sides of a 9 inch springform pan. Press a round measuring cup along the edge to smooth it out. Place the crust in the freezer while you prepare the batter.
To prepare batter: combine all ingredients for strawberry mixture in a bowl. Whisk until smooth. (You can do this with an electric mixer or a whisk.) Set aside. Repeat to make chocolate and then vanilla batter.
To assemble the cheesecake:
Remove the crust from the freezer. Place a small scoop (*see note) (about 2-4 Tablespoons) of the vanilla batter in the center of the crust.
Next, place a scoop of the chocolate mixture in the center of the vanilla. This will cause the vanilla mixture to spread out. Then, place a scoop of the strawberry mixture in the center of the chocolate, again, this will push the chocolate mixture out towards the edge.
Repeat with the remaining batter, alternating between the colors. (Note about the size of the scoop- the smaller the scoop, the more impressive your cheesecake will look, but the longer it will take. Just make sure the scoops are the same size for each flavor.)
Bake the cheesecake at 350 for 65 minutes. To prevent cracks, turn the oven off and leave the cheesecake in the oven to cool slowly for at least an hour.
If you don’t want to make your own crust, divide the batter between two pre-made graham cracker crusts and bake for 40-45 minutes.
*Note: I heard from many readers who used squeeze bottles and piping bags to place the batter in neat, even circles. This might also make the process easier.
Thanks everyone for stopping by! And come back soon for some more delicious recipes! -Miriam
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