John Myers
Zebra Cheesecake
The perfect zebra cheesecake recipe with a picture and simple step-by-step instructions.
- 200 g Dark chocolate
- 500 g Lowfat quark
- 250 g Mascarpone
- 250 g Sour cream
- 150 g Sugar fine
- 4 Eggs
- 2 packet Custard powder
- 1 packet Lemon zest
- Or
- 1 Organic lemon zest
- 100 ml Cream or milk
- Set the oven to 160 ° C top and bottom heat. Line the 28 cm springform pan with baking paper and lightly grease the base and edge.
- Break the dark chocolate into small pieces and slowly melt in a bowl in a hot water bath.
- Separate eggs and refrigerate the egg whites until you are ready to use them again.
- Put quark, mascarpone, sour cream, sugar, vanilla pudding powder, sugar, egg yolk and lemon zest in a bowl and whisk everything well. Beat egg whites with a pinch of salt until stiff and fold in.
- Remove 600 g of the quark mass and mix with the melted chocolate and cream.
- First place a spoonful of light-colored mixture in the middle of the springform pan. A spoonful of chocolate mass on top. So on and on in alternation, light and dark, processing the curd masses until everything is used up. It is important that it is only filled in the middle and that nothing is smoothed out at the end. It all happens by itself.
- Place the springform pan in the preheated oven and bake for approx. 70 – 80 minutes. Make a chopstick test to be on the safe side. At the end of the baking time, open the oven door ajar and let the cake cool in the oven. Only remove it from the springform pan when it has cooled down completely.
- I baked the cake in advance and frozen it after it had cooled down. Covering it with sour cherries was a spontaneous decision. Simply put a glass of sour cherries with juice in the pot, add sugar to taste, bring to the boil and thicken with mixed cornstarch to the desired consistency. Let cool down lukewarm and spread on the cake. Let cool down completely. I dusted the edge with powdered sugar.
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