Chocolate Zebra Cheesecake Recipe

Oreo Cookie Crust, Black & White Stripes and Dark Chocolate Ganache

Jan 29, 2008 Donna Diegel

Ultra creamy Zebra Cheesecake with chocolate and vanilla layers baked in a sweet Oreo Cookie crust. Dark chocolate ganache icing gives it a classy and exotic look!

Gourmet Chocolate Zebra Cheesecake

Now here's a cheesecake with an exotic and yet classy look. Starting at the bottom with a dark Oreo Cookie crust and layered black and white all the way to the dark chocolate ganache frosting, this cheesecake is all dressed up for a wild party! Serve with a tall glass of milk ~ you'll need it!

Making the Perfect Gourmet Cheesecake:

The most common complaints about making cheesecakes is that they're hard to make and tend to crack. Here are some suggestions to help make a perfect cheesecake.

Ingredients: Make sure all ingredients are at room temperature, about an hour will do.
Gourmet Chocolate: Gourmet chocolate such as Callebaut Chocolate, Ghirardelli chocolate or Lindt chocolate are the best for this cheesecake. If chocolate chips are not available, make sure to chop the chocolate bar extra fine. In a metal bowl over a pan of simmering water, melt chocolate, stirring occasionally until smooth. Make sure no water comes in contact with the chocolate or it will sieze up. Remove and keep warm, you can always rewarm it later.
Mixing: Do not over mix. Too much air in the batter causes bubbles that can cause cracking. Mix just until creamy and all lumps are gone. A high-speed Cuisinart mixer or KitchenAid mixer will make it easier.
Baking pans: Springform pans are the best pans to use for cheesecake. Take the pan apart, line the bottom plate with aluminum foil, then reassemble the pan. Pull the excess foil up and around the pan to prevent any batter from leaking into the oven. Spray sides and bottom with vegetable spray.
Baking: Put a cake pan of hot water in the bottom of the oven. Not all cheesecakes get baked at the same temperature. What does matter is that fluctuations in temperature can result in unsightly cracks. Resist the urge to open and close the oven door while baking. It is hard to tell when a cheesecake is done and you don't want to over bake it either, which again causes cracks. The cheesecake is generally done when the sides are set and a little puffy and the center is slightly wiggly.
Cooling: Cool slowly on a wire rack away from drafts and at an even temperature for 2-3 hours. Some people lay a piece of paper towel over the cheesecake (not directly on it) to keep in some of the moisture. Run a sharp knife around the sides. Leave cheesecake in the pan and refrigerate for at least 8 hours or overnight. Run a sharp knife around the pan once more before releasing sides. Peel the foil off the underside of the pan, gently lift the cake with one hand and peel off the foil sliding the cheesecake onto a serving plate.
Freezing: Cheesecakes freeze great so why not make two! Double wrap with plastic wrap and freeze for 2-3 months.

If you love cheesecake, you might want to try NY Style Strawberry Cheesecake and White Chocolate Raspberry Cheesecake as well as Mini Chocolate Chocolate Chip Cheesecakes and Marbled Cheesecake below. Try them all and make someone happy!

Chocolate Zebra Cheesecake Recipe:

Oreo Cookie Crust:

13 Oreo cookies or similar chocolate sandwich cookie, crushed fine
1/4 cup melted butter

Cheesecake Filling:

2 pounds cream cheese, room temperature (4 - 8 ounce pkgs)
1 cup sugar
1/2 cup milk
2 tsp vanilla
2 large eggs
2 egg whites
2/3 cup semi-sweet chocolate chips, melted

Dark Chocolate Ganache Icing:

1/2 cup heavy cream
1 cup mini dark chocolate chips or chopped semi-sweet Ghirardelli chocolate or Callebaut chocolate.
Heat cream almost to scald. Remove from burner.
Add chocolate and whisk to melt.
Cool enough to spoon or drizzle.
Chill ganache 1 hour to spread or pipe from a pastry bag.

Directions:

Preheat oven to 325 degrees F. Place pan of hot water in bottom of oven.
Prepare 9 inch springform pan with foil and spray as directed above.
Mix crust ingredients and pat on the bottom of prepared pan.
In large mixer bowl, beat cream cheese and sugar until creamy.
Add eggs and whites and beat until fluffy, scraping sides of bowl a few times and mixing after.
Add milk and vanilla, beat again and scrape down sides.
Remove half the cheesecake batter and set aside.
With mixer on medium speed, add melted chocolate to remaining batter. Beat just until mixed and creamy.
Pour some white batter into pan on top of prepared crust.
Carefully spoon some chocolate batter on top of white batter.
Repeat remaining layers being careful not to upset the other layers.
It doesn't matter how many layers you have ~ five to seven is good ~ as long as you end with white cheesecake on top.
Bake at 325 degrees F for 60-70 minutes.
See above for further baking and cooling instructions.
When fully chilled, remove from pan and frost with dark chocolate ganache icing.
See above instructions for serving and freezing.

Check out Baking & Desserts Recipe Box for all things sweet!

Marbled Cheesecake:

Place small amounts of remaining chocolate batter around the top of the cheesecake.
Using a sharp paring knife, carefully cut through the cheesecake to produce a swirled design.
Frost with Dark Chocolate Ganache Icing.

Mini Chocolate Chocolate Chip Cheesecakes!

Follow directions #1-6 above, except :
Line standard muffin pans with decorative muffin papers and put half an Oreo cookie in the bottom of each cup.
With mixer on medium speed, add all the melted chocolate to the entire batch of cheesecake batter and mix well.
Fill muffin cups 3/4 full with chocolate batter and sprinkle with mini chocolate chips.
Bake for 25-30 minutes.
Remove from pans and let cool completely.
Drizzle with chocolate ganache (optional).

Need more chocolate in your life? Try Chocolate Bread Pudding with Sweetened Whipped Cream!

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