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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
Cook Time 1 hour
Total Time 1 hour 30 minutes
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.