Main Ingredients:
Breakfast biscuits: 65g; Unsalted butter: 25g; Caster sugar: 55g; Vanilla extract: 2g (optional).
Additional Ingredients:
Cream cheese: 500g (softened at room temperature); Cornstarch: 5g; Whole eggs: 2; Cocoa powder: 5g.
Flavor: Creamy; Technique: Baked; Time: One hour; Difficulty: Moderate.
Steps to Make Zebra Cheesecake
Break the biscuits into small pieces, put them in a food processor and crush (or use a rolling pin to crush), then add melted unsalted butter.
Mix well.
Spread the mixed biscuit crumbs into a springform pan, press firmly with your hands or a rolling pin, and refrigerate for 2 hours.
Place the cream cheese in a bowl, beat with a hand mixer over a bowl of warm water until smooth and free of lumps.
Add eggs gradually, beating at low speed until well combined.
Stir in cornstarch.
Mix well.
Divide the cheesecake mixture evenly into 2 portions.
Sift cocoa powder into one portion and mix well.
Take out the chilled biscuit base, pour in a spoonful of plain cheesecake mixture.
Then pour in the cocoa cheesecake mixture, followed by plain, cocoa, and so on, until both portions of the cheesecake mixture are poured into the mold.
Gently shake the mold to level the cheesecake mixture, then it’s ready for baking. Preheat the oven, bake at 180 degrees Celsius with both top and bottom heat for 15 minutes, then switch to 150 degrees Celsius with both top and bottom heat and continue baking for 40 minutes. Remove from the oven, let it cool to room temperature, then refrigerate for at least 6 hours for the best taste.
