Zebra-Stripe Cheesecake

The stripe design can be achieved simply--just layer dark--and light-colored batters. There's no swirling involved.

Yield: 16 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 210
  • Calories from fat: 36%
  • Fat: 8.4g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 9.7g
  • Carbohydrate: 23.8g
  • Fiber: 0.1g
  • Cholesterol: 50mg
  • Iron: 0.6mg
  • Sodium: 385mg
  • Calcium: 147mg

Ingredients

  • Crust:
  • 1 cup graham cracker crumbs (about 8 cookie sheets)
  • 2 tablespoons butter or stick margarine, melted
  • Cooking spray
  • Filling:
  • 3 (8-ounce) blocks fat-free cream cheese, softened
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 1 cup sugar
  • 1/2 cup 1% low-fat milk
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 large egg whites
  • 4 ounces semisweet chocolate, melted

Preparation

  1. Preheat oven to 325°.
  2. To prepare crust, combine cracker crumbs and butter in a bowl; toss with a fork until moist. Press into bottom of a 9-inch springform pan coated with cooking spray.
  3. To prepare the filling, beat cheeses at high speed of a mixer until smooth. Add sugar, milk, and vanilla, beating well. Add eggs and egg whites, 1 at a time, beating well after each addition. Pour half of the cheese mixture into another bowl. Add chocolate to remaining batter. Pour one-third of white batter into prepared pan. Pour one-half of chocolate batter in center of white batter in pan; spread to within 1 inch of edge of white batter. Pour one-third of white batter in center of chocolate batter; spread to within 1 inch of edge of chocolate batter. Pour remaining chocolate batter in center of white batter; spread to within 1 inch of edge of white batter. Pour remaining white batter in center of chocolate batter; spread to within 1 inch of chocolate batter. (Design on top should look like a target.)
  4. Bake at 325° for 1 hour and 10 minutes or until almost set. Cheesecake is done when center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
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