Chocolate Zebra Cheesecake Recipe
1 1/2 c chocolate wafer crumbs
3 T butter, melted
3 oz semi sweet chocolate chips
32 oz cream cheese, softened
1 1/4 c sugar
3 T cornstarch
1/4 t salt
5 lg eggs
8 oz sour cream
2 t vanilla
1 1/2 c heavy cream, or whipping cream
12 oz semi sweet chocolate
8 oz white chocolate
Preheat oven to 350 degrees. Grease 9" spring form pan. In bowl, mix chocolate after crumbs & butter; firmly press onto bottom of pan. Bake 12-15 minutes. Remove crust from oven & sprinkle with chocolate pices. Let stand until soft then spread over crust. Refrigerate while preparing filling.
In large bowl, beat cream cheese until light in small bowl, mix sugar, cornstarch & salt. Slowly beat into cream cheese until blended. With mixer at low sped, gradually beat in eggs, sour cream, vanilla & one cup heavy cream until blended & smooth.
Divide batter evenly into two 4-8 cup measuring cups or containers with pouring spout. In small saucepan over low heat, melt 8 oz semi sweet chocolate. In another small pan over very low heat, melt the white chocolate. Stir melted semi sweet chocolate into matter in one measuring cup & stir melted white chocolate into batter in 2nd measuring cup.
To create "zebra" design pour half of dark batter into springform pan.
Holding white batter about 2 feet above pan, pour about half of batter. Pouring from this height will cause batter in center of cake to be pushed toward edge of pan, forming zebra design. Repeat procedure three times, decreasing the amounts of batter each time & pouring from high above pan only into center, ending with white batter. Top of cake should look like a series of concentric circles.
Bake cheesecake 30 minutes. Reduce heat to 225 degrees and bake 1 hour and 45 minutes longer or until center is set. Turn off oven; let
cheesecake remain in oven 1 hour. Remove cheesecake from oven. Run spatula around edge of cheesecake to loosen. Cool cake on wire rack. Refrigerate cake at least 6 ours or until well chilled.
GLAZE In 1 quart pan over medium heat, heat remaining 1/2 cup heavy cream until small bubbles form around edge of pan. Remove from heat. Stir in remaining 4 squares semi-sweet chocolate until smooth. Cool glaze 10 minutes. meanwhile, carefully remove cake from pan to cake plate, with spatula, spread glaze over top & side. Refrigerate 30-45 minutes until glaze is set.
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