Neapolitan Zebra Cheesecake

• Vegetarian

• Produce

  • 1/2 cup Strawberry puree

• Refrigerated

  • 6 Egg

• Baking & Spices

  • 1/4 cup Cocoa powder
  • 7/8 cup Flour
  • 3 drops Food coloring
  • 1 tsp Strawberry extract
  • 1 3/4 cup Sugar
  • 3 tsp Vanilla

• Snacks

  • 1 1/2 cups Graham cracker crumbs

• Dairy

  • 6 tbsp Butter
  • 24 oz Cream cheese
  • 1/2 cup Milk
  • 1 1/2 cup Sour cream

Found on overtimecook.com

Description

Ingredients

• 1½ cups graham cracker crumbs
• ¼ cup sugar
• 6 Tablespoons butter, melted
• 8 ounces cream cheese
• ½ cup sour cream
• ½ cup sugar
• 2 eggs
• ¼ cup flour
• ½ cup strawberry purée*
• 1 teaspoon strawberry extract (optional, but strongly recommended)
• A few drops food coloring (optional but recommended)
• *(blend frozen strawberries that have been defrosted in your food processor to make the purée.)
• 8 ounces cream cheese
• ½ cup sour cream
• ½ cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ¼ cup milk
• ¼ cup cocoa powder
• ¼ cup flour
• 8 ounces cream cheese
• ½ cup sour cream
• 2 eggs
• ½ cup sugar
• 2 teaspoons vanilla extract
• ¼ cup milk
• ¼ cup + 2 Tablespoons flour

Directions

• Mix together the graham crackers, sugar and melted butter until combined. (It will have the texture of wet sand.) Press along the bottom and up the sides of a 9 inch springform pan. Press a round measuring cup along the edge to smooth it out. Place the crust in the freezer while you prepare the batter.
• Remove the crust from the freezer. Place a small scoop (*see note) (about 2-4 Tablespoons) of the vanilla batter in the center of the crust.
• Next, place a scoop of the chocolate mixture in the center of the vanilla. This will cause the vanilla mixture to spread out. Then, place a scoop of the strawberry mixture in the center of the chocolate, again, this will push the chocolate mixture out towards the edge.
• Repeat with the remaining batter, alternating between the colors. (Note about the size of the scoop- the smaller the scoop, the more impressive your cheesecake will look, but the longer it will take. Just make sure the scoops are the same size for each flavor.)
• Bake the cheesecake at 350 for 65 minutes. To prevent cracks, turn the oven off and leave the cheesecake in the oven to cool slowly for at least an hour.
• If you dont want to make your own crust, divide the batter between two pre-made graham cracker crusts and bake for 40-45 minutes.
• *Note: I heard from many readers who used squeeze bottles and piping bags to place the batter in neat, even circles. This might also make the process easier.