Chocolate Zebra Cheesecake

* Exported from MasterCook *

Chocolate Zebra Cheesecake

Recipe By : Good Housekeeping Dec. 1990
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Cups Chocolate-Wafer Crumbs (About 30 Wafers)
3 Tablespoons Butter Or Margarine -- Melted
1/2 Cup Semisweet Chocolate Pieces
4 Packages Cream Cheese, Softened -- 8oz Each
1 1/4 Cups Sugar
3 Tablespoons Cornstarch
1/4 Teaspoon Salt
5 Large Eggs
1 Container Sour Cream -- 8oz
2 Teaspoons Vanilla Extract
1 1/2 Cups Heavy Or Whipping Cream
12 1 Ounce Squares Semisweet-Chocolate
8 Ounces White Chocolate
Sweetened Whipped Cream
Maraschino Cherries
Mint Leaves For Garnish

Early in the day or a day ahead:
1. Preheat oven to 350 degrees. Grease 9"x3" springform pan. In bowl, mix
chocolate-wafer crumbs and margarine or butter; firmly press onto bottom of
springform pan for crust. Bake crust 12-15 minutes. Remove crust from oven;
sprinkle with chocolate pieces. Let stand several minutes until chocolate
pieces soften, then spread softened chocolate evenly over crust. Refrigerate
while preparing filling.

2. In large bowl, with mixer at medium speed beat cream cheese until light and
fluffy. In small bowl, mix sugar, cornstarch and salt; gradually beat into
cream cheese until blended. With mixer at low speed, gradually beat in eggs,
sour cream, vanilla, and 1 cup of heavy cream until blended and smooth.

3. Divide batter evenly into two containers with pouring spouts. In small
saucepan over low heat, melt 8 squares semisweet chocolate. In another small
saucepan over very low heat, melt white chocolate. Stir melted semisweet
chocolate into batter in one container. and stir melted white chocolate into
batter in second container.

4. To create "zebra" design, pour half of dark batter into springform pan.
Holding white batter about 2 feet above pan, pour about half of of batter
directly into center of dark batter (pouring from this height will cause
batter in center of cake to be pushed toward edge of pan, forming zebra or
bull's-eye design). Repeat procedure 3 times, decreasing the amounts of batter
each time and pouring from high above pan only into center, ending with white
batter. (Top of cake should look like a series of concentric circles.)

5.Bake cheesecake 30 minutes. Turn oven control to 225degrees and bake 1 hour
45 minutes longer, or until center is set. Turn off oven; let cheesecake
remain in oven 1 hour. Remove cheesecake from oven. Run thin-bladed spatula or
knife around edge of cheesecake to loosen from side of pan. Cool cake in pan
on wire rack. Refrigerate cheesecake at least 6 hours or until well chilled.

About 1 hour before serving:
6. Prepare glaze: In 1-quart saucepan over medium heat, heat remaining 1/2 cup
heavy cream until small bubbles form around edge of pan. Remove saucepan from
heat. 'Stir in remaining 4 squares semisweet choclate until melted and smooth.
Cool glaze 10 minutes. Meanwhile, carefully remove cake from pan to cake
plate; with spatula, spread glaze over top and sides. Refrigerate 30-45
minutes until glaze is set. If you like, garnish with whipped cream around
edge. Also decorate with Maraschino cherries, and mint in the middle of the
cake.

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