Attention cake lovers: With the zebra cheesecake, it will be exotic on the plate
Created: 03.10.2022, 18:30
By: Maria Wendel
Zebra Cheesecake: looks great, tastes great and is even vegan.
© Bianca Zapatka
A zebra cheesecake owes its name to the unusual pattern - apart from that, it also tastes delicious.
Bake it with this recipe.
True cheesecake fans are probably already familiar with many forms of preparation and recipes from all over the world: from German cheesecake with or without a base, to New York cheesecake and Basque San Sebastián
Cheesecake.
But have you ever tried a cheesecake with a cheeky zebra pattern?
The name of the zebra cheesecake is no coincidence: A light and a dark cheesecake filling are alternately layered in the springform pan and flow, creating the animal pattern.
Not only does this look cool, it also gives the taste buds a change thanks to cocoa and coffee.
You should definitely bake the following recipe, it will delight your guests!
Zebra Cheesecake: What ingredients you need for the cake recipe
Preparation time: | 10 mins |
Preparation time: | 15 minutes + 70 minutes baking time + 30 minutes post-baking time + cooling time overnight |
Servings: | for 12 pieces (springform pan) |
biscuit base:
coconut oil or vegan butter
180 g oatmeal biscuits (or other biscuits)
40 g vegan butter, melted
Cheesecake Filling:
600 g soy quark Skyr-Style (or another quark alternative or vegan cream cheese)
280 g room temperature vegan cream cheese
240 ml room temperature soy cream (or other unsweetened vegetable cream)
150 grams of sugar
3 tablespoons cornstarch (or vanilla custard powder)
1 tbsp vanilla extract
40 grams of cocoa powder
2-3 tbsp cold brewed coffee (or unsweetened plant-based milk)
To decorate, if you like:
Berries of your choice (e.g. blueberries and blackberries)
small mint leaves
As you can see, the ingredients in this recipe are vegan.
If you do not attach importance to this, you can of course also replace the components, for example with butter, quark and cream cheese made from cow's milk.
Springform pan tip
If you use a 20 cm springform pan, the edge should be about 10 cm high.
The cake also works well in a larger springform pan with a normal high rim (22 or 24 cm).
Then it just flattens out a bit.
How to bake the zebra cheesecake
Biscuit base: Lightly grease the springform pan
and line the base with baking paper.
Place the cookies in a food processor and grind into fine crumbs.
(Or place in a freezer bag and shred with a rolling pin.)
Place the biscuit crumbs in a bowl and mix with the melted vegan butter until smooth.
Spread the biscuit mixture on the bottom of the prepared springform pan, press down firmly and pull up a narrow edge.
Then place in the fridge while the filling is being prepared.
Cheesecake
filling: Preheat the oven to 160°C and place an ovenproof dish with water on the lowest level of the oven (this creates steam and ensures that the cake bakes evenly and does not crack).
In a mixing bowl, use an electric hand mixer to mix the soy quark, vegan cream cheese, soy cream, sugar, cornflour and vanilla extract until smooth and creamy.
Pour about two-thirds of the filling into another bowl and set aside.
Add the cocoa powder and coffee to the remaining mass and stir again.
Now use two different spoons (one for the light and one for the dark cream).
First put 2-3 tbsp of the light cream on the biscuit base, then put about 2 tbsp of the cocoa cream in the middle of the light cream to create the zebra pattern.
Continue until both creams are used up, shaking the mold every now and then so that the dough is evenly distributed.
Place the mold in the preheated oven and bake for 70 minutes.
Once the surface is no longer runny, the cake is done.
Turn off the oven and leave the cheesecake in for another 30 minutes.
Then open the oven door halfway, allow the cake to cool slowly to room temperature and then place in the fridge overnight.
(The cake should not be removed from the pan until the next day as it will firm up in the fridge.)
Decorate the zebra cheesecake with berries and mint as you like.
The cheesecake will keep in the fridge for up to five days and freeze for up to two months.
Happy baking and bon appétit!
Do not refreeze these foods once they have been thawed
View photo gallery
You can find this and many other delicious recipes in the cookbook “
Vegan Food Love – Favorite Recipes for Every Day
” by Bianca Zapatka:
"Vegan Food Love - Favorite Recipes for Every Day" by Bianca Zapatka.
© Becker Joest Volk Verlag
Vegan recipes to fall in love with
ISBN 978-3-95453-273-5, EUR 30.00 (D), EUR 30.90 (A)
approx. 240 pages, format 21 × 27 cm, approx. 90 photos, with many step-by-step photos, bound
Text and photography: Bianca Zapatka
Released September 23, 2022