Indulge in the visual and culinary delight of this Elegant Zebra Cheesecake with a vibrant fruit jelly topping. This cheesecake features a beautiful zebra-striped pattern created by alternating layers of vanilla and chocolate cheesecake batter. The base is made with crunchy cocoa biscuits, and the top is crowned with a glossy layer of raspberry and strawberry jelly. This recipe not only looks stunning but also tastes incredible, offering a perfect balance of creamy, tangy, and sweet flavors.
Why You’ll Love This:
This zebra cheesecake is a feast for both the eyes and the palate. The contrasting layers of vanilla and chocolate create a mesmerizing pattern that will impress any guest. The creamy texture of the cheesecake, combined with the crunchy biscuit base and the fruity, tangy jelly topping, makes each bite a delightful experience. It’s a perfect dessert for special occasions or whenever you want to treat yourself and your loved ones to something extraordinary.
Perfect Occasion:
This cheesecake is ideal for any celebratory event, such as birthdays, anniversaries, or holiday gatherings. Its striking appearance makes it a great centerpiece for dessert tables at parties. Additionally, it’s perfect for more intimate settings, such as a family dinner or a sophisticated afternoon tea.
Decoration Tips:
To enhance the presentation, consider adding some fresh raspberries and strawberries on top of the jelly layer. You can also drizzle some melted chocolate over the fruit jelly for an extra touch of elegance. A few mint leaves can add a refreshing contrast and a pop of green to the vibrant red jelly.
Ingredients List:
- For the Base:
- 150 grams Cocoa Biscuits
- 75 grams Butter, melted
- For the Cheesecake Filling:
- 500 grams Low-Fat Quark
- 250 grams Quark 20%
- 175 grams Full-Fat Cream Cheese
- 2 Medium Eggs
- 180 grams Sugar
- 100 ml Cream
- 1 Packet Vanilla Pudding Powder
- 80 ml Vegetable Oil
- 250 ml Milk
- For the Chocolate Batter:
- 50 grams Dark Chocolate, melted
- 2 tablespoons Cocoa Powder
- 2 tablespoons Milk
- For the Fruit Jelly:
- 200 grams Raspberries (frozen)
- 100 grams Strawberries (frozen)
- 80 ml Water
- 25 grams Cornstarch
- 4 tablespoons Sugar
- Prepare the Base:
- Crush 150 grams of cocoa biscuits into fine crumbs using a food processor.
- Mix the crumbs with 75 grams of melted butter until well combined.
- Line a 26 cm springform pan with parchment paper and press the biscuit mixture firmly into the bottom using the bottom of a glass. Chill in the refrigerator for 30 minutes or in the freezer for 15 minutes to set.
- Prepare the Cheesecake Filling:
- In a large bowl, mix 500 grams of low-fat quark, 250 grams of 20% quark, and 175 grams of full-fat cream cheese until smooth.
- Add 2 medium eggs, 180 grams of sugar, 100 ml of cream, 1 packet of vanilla pudding powder, 80 ml of vegetable oil, and 250 ml of milk. Mix until you achieve a smooth consistency.
- Prepare the Chocolate Batter:
- Divide the cheesecake batter into two equal parts.
- To one half, add 50 grams of melted dark chocolate, 2 tablespoons of cocoa powder, and 2 tablespoons of milk. Mix until well combined.
- Create the Zebra Pattern:
- Preheat your oven to 170°C (340°F).
- In the center of the prepared biscuit base, pour 3 tablespoons of the vanilla cheesecake batter.
- Directly on top of the vanilla batter, pour 3 tablespoons of the chocolate batter.
- Continue this process, alternating between the vanilla and chocolate batter, until both batters are used up.
- Bake the Cheesecake:
- Wrap the outside of the springform pan with aluminum foil to prevent the edges from browning.
- Place a water-filled pan on the bottom rack of the oven to create steam and prevent the cheesecake from cracking.
- Bake in the preheated oven on the second lowest rack for about 60 minutes, or until set.
- Cool the Cheesecake:
- Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 20-30 minutes to prevent it from sinking.
- Remove from the oven and let it cool completely at room temperature.
- Prepare the Fruit Jelly:
- In a small saucepan, combine 200 grams of raspberries, 100 grams of strawberries, and 4 tablespoons of sugar. Blend until smooth.
- In a small bowl, mix 25 grams of cornstarch with 80 ml of water until dissolved.
- Add the cornstarch mixture to the fruit puree and cook over medium heat, stirring constantly until thickened. Remove from heat and let it cool slightly.
- Add the Jelly Topping:
- Pour the fruit jelly over the cooled cheesecake, spreading it evenly. Tilt the pan slightly to distribute the jelly if needed.
- Chill the cheesecake in the refrigerator for at least 4-5 hours before serving.
Enjoy this elegant zebra cheesecake with its beautiful layers and delicious fruit topping, perfect for impressing guests or enjoying a special treat. Enjoy!
