Name: Zebra Cheesecake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 cheesecake (24 cm), about 10 slices
Ingredients: 180 g digestive biscuits; 20 g cocoa powder; 110 g melted butter; 4 eggs; 160 g sugar; 250 g mascarpone; 100 g ricotta; 200 ml heavy cream; 90 g plain flour; 1 tsp vanilla; 20 g cocoa powder

Method

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Blend biscuits and cocoa, mix with melted butter, press into a 24 cm springform pan and chill 10 minutes.
Whip the egg whites. Beat the yolks with sugar and vanilla, then mix in mascarpone, ricotta and cream.
Split the cream in two. Add 60 g flour to one half, and 30 g flour plus the cocoa to the other.
Gently fold half of the whites into each bowl.
Spoon the two creams into the centre one after the other, 3 spoons at a time.
Bake at 175°C (347°F) for 50 minutes. Cool, then chill.

Buon appetito!

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Worth knowing

Always drop the spoonfuls in the exact centre: each one pushes the previous ring outward and builds the stripes.
Keep both creams the same thickness, otherwise one will sink under the other.
Let it cool in the switched-off oven with the door ajar to avoid cracks.

Keep covered in the fridge for up to 4 days. It slices best after a night of chilling.

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Zebra Cheesecake

Ingredients

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Method

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