Zebra cheesecake
Last Updated on
ingredients
100 g butter 100 g granulated sugar 1 pk egg 1 pinch salt 225 g semi-coarse flour
Filling
1 kg soft cottage cheese 200 g sour cream 150 ml milk 150 g powdered sugar 2 pk eggs 60 g Gustin 1 pk vanillin sugar 3 tbsp cocoa
progress
Tasty and visually interesting cake
1.
Cesto: combine softened butter and sugar. Add the egg, salt and process with the butter. Finally, add the flour (I like to work it in with my hands).
2.
Prepare a cake tin (26 cm) and butter the bottom and sides. The finished dough will be almost like a linzer, only a bit more oily. Using your hands, spread it on the bottom of the mould + the raised edges (about 2 cm).
3.
Heat the oven to 180°C and prepare the filling.
4.
Filling: mix the milk with the gustine. Put all the other ingredients except the cocoa in a large bowl and mix well to avoid lumps. Finally, add the milk with the gustine. Pour off about 1/3 of the mixture and stir in the cocoa, leaving the rest white. If the mixture is stiff, stir in a couple of tablespoons of milk to make it easier to work with.
5.
Make a “zebra” by putting 2 tablespoons of white curd in the centre of the lined pastry case, top with 1 tablespoon of dark curd and repeat until you have used up all the mixture. I gently tapped the mould on the table a few times to make the dough spill more to the sides and to avoid air bubbles.
6.
Bake for about an hour, but keep an eye on it as every oven is different. Do a toothpick test, but it should be baked when the middle “rises” too.
7.
I let the hot cake cool slowly in the open oven. It is at its absolute best when it comes out of the fridge the next day.
