Raspberry Zebra Cheesecake

Raspberry Zebra Cheesecake is a mouthwatering dessert that beautifully combines the creamy texture of cheesecake with the tartness of fresh raspberries. This delightful treat is perfect for any occasion and will impress your friends and family with its stunning appearance and rich flavor. The zebra effect created by swirling the raspberry sauce through the cheesecake batter gives it a unique twist, making it not just a dessert, but a centerpiece.

Ingredients

• 150g Digestive Biscuits or Graham Crackers, finely crushed (5.3 oz)
• 70g Butter, melted (2.5 oz)
• 300g fresh or frozen raspberries (10.6 oz)
• 80g Sugar (2.8 oz)
• 120ml Water (4.1 fl oz)
• 10g Cornstarch (0.4 oz)
• 2 tablespoons Water for cornstarch
• 500g Cream Cheese, room temperature (17.6 oz)
• 90g Sour Cream or Greek Yogurt (3.2 oz)
• 150g Sugar (5.3 oz)
• 1 teaspoon Vanilla Paste or Vanilla Extract
• 25g Cornstarch (0.9 oz)
• 3 large Eggs, room temperature
• 20g Cornstarch for stabilization (0.7 oz)
• 100g fresh or frozen raspberries for the glaze (3.5 oz)
• 30g Sugar for the glaze (1.1 oz)
• 3g Gelatin (0.1 oz)
• 2 tablespoons cold Water for gelatin
• 2-3 tablespoons Water for cooking
• Butter for greasing the pan
• Aluminum foil for the water bath

Directions

1. Preheat the oven to 160°C (320°F). Melt the butter and mix it with the crushed biscuits. Press the mixture into a greased springform pan and bake for 7 minutes.
2. In a saucepan, simmer the raspberries, 80g sugar, and 120ml water until soft. Then, thicken it with 10g cornstarch, strain, and let it cool.
3. In a mixing bowl, beat the cream cheese, sour cream, and 150g sugar until creamy. Gradually add the eggs one at a time, mixing until smooth.
4. Pour the cheesecake filling into the crust, layer the raspberry sauce on top, and use a spoon to create a marbled effect.
5. Place the filled springform pan into a water bath and bake for 60 minutes.
6. After baking, remove the cheesecake from the water bath and let it cool.
7. To make the raspberry glaze, dissolve the gelatin in 2 tablespoons of water. Heat the remaining 100g raspberries and 30g sugar, stir in the gelatin, and let it cool.
8. Pour the raspberry glaze over the cheesecake and refrigerate until set.

Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 1 hour 30 minutes
Servings: 10
Nutrition Info: Approx. 320 calories per serving

How to serve

To serve your Raspberry Zebra Cheesecake, slice it into wedges and garnish each piece with fresh raspberries or a dollop of whipped cream. This cheesecake pairs wonderfully with a cup of coffee or tea, making it an ideal dessert for gatherings. For an extra elegant touch, drizzle some raspberry sauce on the plate before placing the cheesecake slice for presentation.

FAQs

Can I use frozen raspberries for this recipe?
Yes, frozen raspberries work perfectly! Just be sure to thaw and drain them before use to avoid excess moisture.

How long can I store the Raspberry Zebra Cheesecake?
You can store it in the refrigerator for up to 3-5 days, tightly covered to maintain freshness.

Can I substitute cream cheese with another type of cheese?
While cream cheese provides the best flavor and texture for cheesecakes, you can try using mascarpone for a slightly different taste, but the result may vary.

Raspberry Zebra Cheesecake

A delicious cheesecake swirled with raspberry sauce, combining creamy texture with tartness, making it a show-stopping dessert.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 10 servings

Course: Dessert

Cuisine: American, General

Calories: 320

Ingredients Method Notes

Ingredients

  

Crust

• 150 g Digestive Biscuits or Graham Crackers, finely crushed (5.3 oz)
• 70 g Butter, melted (2.5 oz)

Raspberry Sauce

• 300 g fresh or frozen raspberries (10.6 oz)
• 80 g Sugar (2.8 oz)
• 120 ml Water (4.1 fl oz)
• 10 g Cornstarch (0.4 oz)
• 2 tablespoons Water for cornstarch

Cheesecake Filling

• 500 g Cream Cheese, room temperature (17.6 oz)
• 90 g Sour Cream or Greek Yogurt (3.2 oz)
• 150 g Sugar (5.3 oz)
• 1 teaspoon Vanilla Paste or Vanilla Extract
• 25 g Cornstarch (0.9 oz)
• 3 large Eggs, room temperature
• 20 g Cornstarch for stabilization (0.7 oz)

Raspberry Glaze

• 100 g fresh or frozen raspberries for the glaze (3.5 oz)
• 30 g Sugar for the glaze (1.1 oz)
• 3 g Gelatin (0.1 oz)
• 2 tablespoons cold Water for gelatin
• 2-3 tablespoons Water for cooking

Miscellaneous

• Butter for greasing the pan
• Aluminum foil for the water bath

Method

 

Preparation

1. Preheat the oven to 160°C (320°F).
2. Melt the butter and mix it with the crushed biscuits.
3. Press the mixture into a greased springform pan and bake for 7 minutes.
4. In a saucepan, simmer the raspberries, 80g sugar, and 120ml water until soft.
5. Thicken the raspberry mixture with 10g cornstarch, strain, and let it cool.

Mixing

1. In a mixing bowl, beat the cream cheese, sour cream, and 150g sugar until creamy.
2. Gradually add the eggs one at a time, mixing until smooth.

Assembly

1. Pour the cheesecake filling into the crust.
2. Layer the raspberry sauce on top and use a spoon to create a marbled effect.
3. Place the filled springform pan into a water bath and bake for 60 minutes.
4. After baking, remove the cheesecake from the water bath and let it cool.

Glazing

1. To make the raspberry glaze, dissolve the gelatin in 2 tablespoons of water.
2. Heat the remaining 100g raspberries and 30g sugar, stir in the gelatin, and let it cool.
3. Pour the raspberry glaze over the cheesecake and refrigerate until set.

Notes

Serve slices garnished with fresh raspberries or whipped cream. Pairs wonderfully with coffee or tea. Drizzle raspberry sauce for presentation.