Eggless Zebra Cheesecake Recipe


It’s My Birthday ❤ and I decided to treat myself today ! I wanted bake something special and pamper myself . I experimented with an Eggless Zebra Cheesecake and I am more than happy with the outcome ! My husband , who doesn’t go beyond anything chocolaty , loved it as well !
The only spoiler – I managed to cut my index finger with the tin can … which led to the beautiful haphazard circles in the batter , but the rest – Fantastic ! Recipe adapted from the overtime cook and divine taste.
Eggless Zebra Cheesecake Recipe } www.foodbound.wordpress.com
Recipe :
Ingredients:
For the Crust:
1.5 cup Cracker crumbs ( Graham crackers / digestive biscuits – I used Parlé-G )
1.5 tsp Sugar ( you may add more – depending on the sugar content of the biscuits you plan to use )
5 tbsp Butter, melted
Filling :
1 8 oz. Cream cheese ( I used 1/3 Less Fat Philadelphia Cream Cheese ) – Softened
1 14 oz / 400ml Can Sweetened Condensed Milk ( I used Fat Free )
1 Cup ready Greek Yogurt (whey removed ) ( Strain 1.5 Cups Greek yogurt using a cheesecloth)
1/2 tbsp. Cornflour
For the Strawberry Batter –
1/4 cup strawberry purée
1 tspn strawberry extract
4-5 drops Red food coloring
For the Chocolate Batter-
2 tsps Unsweetened Cocoa Powder
For the Vanilla Batter
2 tsp Vanilla Extract

 

Method :

To Prepare the Crust:
1) Blend the crackers / biscuits and sugar using a blender . Blend till powdered . Mix the blended crumbs and sugar with melted butter.2) Press the prepared crust on the bottom of the prepared 6″ x 2″ spring-form pan. Use the back of the spoon to level it . Place the crust in the freezer while you prepare the filling
Eggless Zebra Cheesecake Recipe } www.foodbound.wordpress.com
Filling:
1) Whip cream cheese using a stand mixer or a hand blender whip until smooth.
2) Next , add the condensed milk and mix well .
3) Add the strained greek yogurt to the above mix. This will take some time . Blend well to break all lumps and form a smooth batter. Finally add the cornstarch and mix well with the rest of the batter .
4) Divide this batter into 3 equal parts and add the respective ingredients for each batter . Make sure that there are no lumps of cocoa powder in the chocolate batter. Taste the Strawberry batter and check if it requires more extract or color . The consistency all 3 batters should be same .
Assembling the Cheesecake:
1) Place one measure of Chocolate batter in the center , followed by one measure of the strawberry batter on top of the chocolate layer. Follow this by the third batter – Vanilla  . You can follow any order.
Eggless Zebra Cheesecake Recipe } www.foodbound.wordpress.com
2) Repeat the whole process with the remaining batter, alternating between the colors. Do not wait for the batter to spread out , the batter will automatically spread out once you place the next color . Make sure the measure is same for all 3 batters.
3) This process will require some patience , but it’s absolutely worth it ! Now , carefully place the spring-form pan in the pre – heated oven . Do not tilt even slightly.
Eggless Zebra Cheesecake Recipe } www.foodbound.wordpress.com
4) Bake the cheesecake at 325ºF for 25 minutes. To prevent cracks from apeearing, switch off the oven , open the oven by an inch or two and leave the cheesecake in the oven to cool slowly for at least an hour.
5) Once at room temperature , cover the cheesecake well ,  in either a cling wrap or aluminium foil and refrigerate for minimum 4 hours .
Eggless Zebra Cheesecake Recipe } www.foodbound.wordpress.com
6) Freeze an hour before serving . Freezing is not compulsory , but it helps the layers appear better once the slices are cut. Serve Chilled . I would suggest any basic garnish . Nothing that overpowers the 3 different flavors.
Tips:
1. Most important , the cream cheese has to be soft enough to work with.
2. There should be no lumps in the batter at any stage . Make sure all the 3 batters are of the same consistency , this will help the batter spread evenly .
3. Use the same – size  measure to scoop all 3 batters for equal sized layers. You may use piping bags or bottles to fill.
4. Do not open the oven , while the cheesecake is being baked. It will set , don’t worry . I know its tempting , but don’t pull the cheesecake out of the oven. Just open the door by an inch or two.
5. Chocolate topping is a big No for this cheesecake . It tastes best as is.
Please feel free to ask any questions you may have. I’ll be more than happy to answer.
Much Love ,
Sonal Kalra 🙂
©Foodbound 2014-2018. Unauthorized use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sonal Kalra and “Foodbound” with appropriate and specific direction to the original content.

 

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