Zebra CheesecakeAdd To My Recipes
3 cups (gluten-free Passover) ladyfinger crumbs
3 ounces butter
3 (8-ounce) containers cream cheese
1 cup sugar
2 tablespoons Gefen Vanilla Sugar
1 pound sour cream
3 tablespoons Gefen Potato Starch
2 tablespoons Gefen Cocoa Powder
1/4 cup sugar
1 teaspoon Elite Instant Coffee
1 tablespoon Gefen Vanilla Sugar
1 and 1/2 tablespoons hot water
For the Crumbs
Combine crumbs and butter.
Press into 10-inch round, deep pan.
For the Filling
Mix all ingredients for the filling until smooth.
Remove four and a half cups of batter. Set aside.
For the Cocoa Mixture
Combine all ingredients and then add it to the remaining batter.
With a plastic cup, pour six ounces of each batter, alternating light and dark batter, into the middle of the baking pan.
Repeat with remaining batter, forming circles, resulting in the striped-zebra effect.
Fill a larger pan (than the cake pan) halfway with water, place the cake pan in it and bake at 350 degrees Fahrenheit for one hour and 15 minutes.
Turn off heat, and leave to cool in the oven.
Note: This recipe provided with permission from kosher.com.
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