MINI ZEBRA CHEESECAKE

Mini Zebra Cheesecake—mini cheesecake with an alternating chocolate and vanilla pattern. It is striking and so good!

      

This is a fun way to dress up cheesecake, and it is truly easier than it looks. I adapted a classic recipe for mini cheesecakes that I have been making since I was a teenager (the one with a vanilla wafer on the bottom and canned pie filling top) and turned it into an animal of a different kind. I know…I couldn’t resist the analogy!

Zebra cheesecake or regular cake can be made out of any batter recipe. The trick to obtaining the zebra effect is to pour alternating colors of batter directly to the center of the ramekin. The real secret is to make it thin enough so that it would spread to form rings of concentric circles.

These cheesecakes are really fun to make. They are so stunning outside and inside that they need no other embellishment than a small garnish for a pop of color.

I hope you will have fun with this recipe!

MINI ZEBRA CHEESECAKE

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INGREDIENTS:

1 1/2 oz. semi-sweet chocolate chips

2 1/3 tbsp. milk, separated

1 (8 oz.) package cream cheese, room temp

1/3 cup sugar

1 egg

1/2 tsp. vanilla extract

INSTRUCTIONS:

Preheat oven to 350 degrees F.

Grease bottom and sides of four ramekins. Line each with parchment paper. Grease top of parchment.

Microwave chocolate chips and 4 tsp. milk in a small bowl for 20 seconds. Stir until smooth. Set aside to cool slightly.

Using an electric mixer, beat cream cheese and sugar on medium high until smooth. Add egg, vanilla, and 1 tbsp. milk, beating for 1 minute. Remove a little less than 2/3 cup and place in a separate bowl. Stir chocolate mixture to this second bowl.

For each ramekin, pour about 2 tsp. of the chocolate batter to the center. Wait a few seconds. Add about 2 tsp. of the white batter to the center. Wait a few seconds. The newly poured batter will spread and a ring will form. Continue pouring batter, alternating colors until you have about 8 rings. As more rings are added, you might need to use less batter.

Bake for 25 to 30 minutes, until set. Place an aluminum foil loosely over the ramekins if cheesecake begins to brown. Allow to cool, then chill in refrigerator. To unmold, run a thin knife around the outside edge to loosen the cheesecake from the ramekin. Remove parchment paper. Garnish with berries and/or mint. Makes 4 servings.

Note: Recipe could easily be multiplied.

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