You know the story – girl meets recipe and falls in love after seeing recipe across the crowded internet. The recipe looks a bit different from what she is used to so girl is instantly intrigued. After the first tempting glimpse, girl can’t get recipe out of her mind. Recipe even features in girl’s dream that evening. Girl wakes up, thanks the gods of culinary fate that she has the ingredients to make that recipe and so begins the love story of the girl who met a Zebra cake.
Tuty’s lovely blog Scent of Spice was the blog that first introduced me to this amazing Zebra cake. It was one of those cakes that was intriguing from the very beginning. I had assumed that there was some intricate skewer work involved in obtaining the zebra pattern. Instead the method was even more fascinating and involved repeatedly dropping three tablespoons of batter in a circle alternating with cream and chocolate batter to somehow miraculously produce this gorgeous striped Zebra effect. It was one of those things that the original recipe creator AZ Cookbook said “PLEASE USE THE FOLLOWING RECIPE WITH CONFIDENCE! IT’S BEEN TESTED AND TRIED BY YOURS TRULY MANY TIME NOW TO GUARANTEE AMAZING RESULTS! ANY QUESTIONS, PLEASE EMAIL ME!”. Ok I had to have faith, after all.
The original recipe was for a regular buttercake which I had all of the ingredients for but I wanted to make it as a cheesecake. I only had a single 250gram tub of cream cheese in the fridge (for emergency cream cheese frosting making) which was absolutely perfect for making a Japanese cheesecake. The gods of culinary fate were looking after me after all and I think that the whipped egg whites in a Japanese cheesecake actually meant that this cake would have similar properties to a buttercake (albeit a rather different texture and taste) and it would be able to rise whereas I don’t know if it would have worked with a regular cheesecake as it doesn’t rise.
For those of you unfamiliar with Japanese cheesecakes, they’re nothing like regular baked or unbaked cheesecakes. They’re really more like a light sponge version with a hint of cream cheese but certainly nowhere near as rich as a regular cheese (not that there’s anything wrong with that). With my recent Monkey Bread, Panda Bread and my panda and koala cupcakes, I think I almost have enough to throw a themed jungle party (ok so koalas don’t really live in the jungle, don’t burst my bubble!).
I made the batter according to the instructions and clutched my hands together anxiously in front of the oven. Would it rise? Would I get the desired striped zebra look? Or was the whole morning a waste of time? I peeked in the oven, eager to slice it open. On top it looked ok but what would it look like when I sliced it? Would the love story of the girl and the recipe have a happy ending?
Girl slices cheesecake, breathes a sigh of relief and thanks the gods of culinary fate that she has at last found her true love and that it hasn’t let her down.
The End.
And in some rather fabulous news, I was featured in the new Latte magazine! It’s a fantastic article and I was ever so pleased with the way that it came out 
Zebra Cheesecake
Preparation time: 30-40 minutes
Baking time: 1 hour
Degree of difficulty: high
Serves 12
Ingredients:
- 50g/2 ozs butter
- 250g/9 ozs cream cheese
- 100 ml/3 fl ozs milk
- 60g/2 ozs plain flour
- 20g/1 oz cornflour
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 150g/5 ozs fine granulated sugar
- 6 eggs separated
- 1/4 tsp. cream of tartar
- 2 tablespoons Dutch process Cocoa (eg Droste)
Instructions:
1. Prepare cake tin. Lightly grease and line the bottom and sides of a round 12 inch springform tin with greaseproof baking paper or parchment paper). Wrap two layers of foil around the tin to prevent water seeping in. Find a large baking dish that will fit the springform tin. Fill the empty baking dish 1/4 of the way full with water and place the baking dish with water (don’t put the lined springform tin in just yet) in the centre rack of an oven and switch it on to 160C/325F.
2. Melt cream cheese, butter and milk over a double boiler-use whisk to get out any lumps. Cool the mixture over an ice bath. Fold in the flour, the cornflour, 6 egg yolks, lemon juice and mix well. Whisk 6 egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form and there is no liquid egg white at the bottom.
3. Add one third of the egg white mixture to the cheese mixture to loosen. Then add the rest in third batches and mix well and ensure that the egg whites are thoroughly combined gently by folding-there should be no streaks at all. Divide the batter evenly in two and in one bowl, sift the cocoa in it and combine well using a folding action.The most important thing is that the two batters must be of the same consistency for this cake to work.
First circle
Second circle using chocolate batter
4. This is the fun bit. Take your lined springform tin and place tablespoons of cream coloured batter in a circle in the centre of the tin (see picture). Then take 3 tablespoons of the chocolate batter and place in the centre. Keep adding circles and the batter will spread of its own accord.
Third circle using cream batter
After all of the batter is added. Ready to bake in the oven in a water bath
It is very important that you don’t tilt the tin, the batter will just spread by itself if they’re of the same consistency. Keep adding 3 tablespoon circles of batter until both of the batters are used. If you don’t divide them evenly like I did and I had too much cream batter left over, I just stopped adding it and baked the leftover separately as I didn’t want to ruin the zebra effect.
5. Carefully transfer the cheesecake into the water bath in the oven making sure not to tilt the cheesecake. Bake cheesecake in the water bath for 1 hours or until a skewer inserted in the centre comes out clean and the top is golden brown at 160 degrees C (325 degrees F). Chill thoroughly.
Cake plate by Citta Design.
If you enjoyed this post, why not share it with your friends?
What is NQN up to now?
NQN on Facebook
RSS
175 Comments | Add your own
OH MY GOSH I love itttt!!! Must make this! Also, congrats on the fantastic magazine spread.
Congratulations Lorraine! Looks great…As does the cake x
Congrats on the article! That cheesecake is a real beauty!
Cheers,
Rosa
Oh Wow! Brilliant job. I’ve made the zebra (regular) cake before – trust you to up the ante and make its cheesecake equivalent – awesome! Bookmarked!
Wow, this cake looks amazing!What a great dessert for a dinner party!And congratulations on the article too
Lorraine, what a beautiful cheesecake, love the zebra pattern
And the pictures as so pretty!
Oh wow! That’s one cool cake, and I never would have guessed the way it was assembled.
Where do we find this Latte magazine? At newsagents? It looks like a great read. x
That is so cool! And it has cream cheese, one of my very favorite foods. I am making this the next chance I get.
Gorgeous and delicious! I love that zebra pattern.
Wow the zebra effect is amazing. Who would have thought it was so easy. Great recipe thanks for sharing.
Wow, this is so cool, simple idea, fabulous results. Definitely steal-worthy.
That’s a perfectly legitimate use of emergency cream cheese icing supplies! I keep that in my fridge too, but it is definitely going to be made into this soon
Thanks Lorraine.
Wow what a beautiful looking cheescake. I wish I was as talented in the kitchen as you.
What a cool looking cake. It looks like something you would see at an exclusive country club cafe. Love how circle blobs created such a cool pattern. Congratulations on the Latte article. You deserve it.
Wow – this is one FANTASTIC looking cake
I think it just might make an appearance in our household….thankyou for sharing!!!
Ps – great article
OMG allllll day yesterday I was like “I want to make cheesecake. I feel like cheesecake. I want some cheesecake. I need to make cheesecake”. I was too lazy to go to the supermarket but you can bet your bottom dollar I will be heading there today and making this tonight – it looks fabulous!! And I loooooove Japanese cheesecake……bought myself a slice from breadtop the other day……good stuff!!
A HUGE congrats on your gorgeous article, Lorraine! This cheesecake is brilliant! I’m so intrigued with Japanese cheesecake (would you believe I’ve never had it?)…I need to make this!
It’s funny that you mention wanting to make something out of cornmeal…the other day I was thinking of posting bananas foster oats and I saw your post on caramelized banana ice cream! I absolutely think we’re long-lost sisters.
That cake looks amazing! It certainly has the wow factor when you slice into it. I might have to give this one a crack. Congratulations on the article too
Phwoar!!! A fab looking cheesecake.
Wow, amazing. I think next up should be a giraffe cake of some sort – maybe a very yellow buttercake with chocolate drops?
That is so clever. Congratulations on the article.
My oh my that is such a gorgeous looking cake! Haha I love sitting in front of the oven watching things bake, especially if it’s something I havn’t made before and I know that the final product is the make or break point.
I actually had a similar love story and made this a while back but as a butter cake,it’s such a fun cake to bake and it was quite exciting when it came out all zebra-y you’ve made me want to make it again….
This cake is insane. It totally looks like it’s not going to work. But it does and I bet it tastes amazing! This is absolutely going into the file to be cooked!
What a fabulous looking cake! I’ve never had Japanese cheesecake — it looks so fun and unique! And congrats on the magazine article, awesome news!
Congrats to you and what a fun dessert. Love it!
that looks fantastic lorraine
I’m going to have a crack at this one. I’m always going to Bread Top to get asian style cakes. Just the thing for an impromptu party.
What a gorgeous cake! And that’s a great photo of you in Latte magazine. What a massive photo – personally I’d be screaming – “woah! Waaay to close. Back up!”
OMG the cake is just perfect, cant wait to try it. Congratulations on the article too, just reading the article simultaneously.
By the way which canon model is it?!!
this is amazing!
i’ve never seen anything like this.
really pretty.
awesome for a safari themed party
wow – this looks fantastic! and amazingly so zebra like!
Oh I am sooooo making this!! Ive made the zebra cake before and also a zebra cheesecake but not the japanese kind…i like the japanese cake in that its light so I dont feel too guilty indulging even though it still is a sin.
) TQ n beautiful fotos!! stunning.
Congratulations on making the magazine…what a great achievement!!! Cool recipe too♥x
oh congratulations on the article! what a way to go
)
Yum, I’m tempted to try this.
Congratulations on the magazine spread.
p.s. I made the Singapore Chilli Prawns last night and they were a hit. All the boys scooped so much of the sauce to top their rice. Thank you for sharing the recipe x
Seems arduous but it looks spectacular!! I’d love a slice of this right now with a cappuccino, extra froth
Congratulations on the Latte magazine article , we’ll be reading about you far and wide in the near future.
Lovely Lorraine! I have seen some like this before – but not with as many stripes, it’s very effective.
What an amazing looking creation! Very impressive. And congrats on the Latte feature! Nice one
Oh this is so fab! The cake looks wonderfully moist and delicious! YUM!
I’m jealous. I need this in my life now. I still have baked goods needing to be eaten in the house but that zebra cake. Now please.
Thanks ever so much for sharing. I’m going to be dreaming and yearning for this for awhile now.
Oh and congrats on that article!
congrats on the article!
and that is the coolest cheesecake i have ever seen. what i would for a taste right now…
This is so cool!
Fantastic! I really want to try that cheesecake though I’m scared of waterbaths. Silly yes I know.
Wow oh wow! That looks amazing, have to try it. Thankyou!
Helloooooo, cheesecake! Nice skin you got there. Mind if I wear it? It’ll make a really nice coat! Probably incredibly yummy, too!
Lorraine that looks amazing and something I must try.
I love making cheesecakes for guests.
This looks so good and congras on the magazine gig!
omg! the cake is so pretty!
i must make it one day too
Hi Lorraine – Wow! That cake looks fabulous.. almost too good to eat hehe…
Congrats on your feature on Latte magazine
hey lorraine, top notch. the ‘stripes’ are very natural too! i can’t wait to give it a go. my last attempt at making a zebra was dismal…. thanks for sharing and congratulations on the feature in the magazine!
Lorraine!
Congrats on both fronts – your delicious cake and excellent press!
SSG xxx
Very cool, it looks amazing!
wow – amazing looking cake…and I would never have guessed the technique for getting the zebra stripes. I love it! And I like the sound of the Japanese cheesecake too. Must try making this one.
I love the look of this cake, I have never tried to make any type of cheese cake to be honest the more fancy a cake gets the more trouble I normally have with it. But I am going to give this one a go thank you so much for sharing.
I noticed you said jungle party but I thinking my daughter might be having a Zoo party or Circus party for her 4th birthday *grins*
What a sexy cake! I absolutely love your little “safari” background there, too. I haven’t made a Japanese cheesecake before but this is a really fun interpretation to keep in mind.
YUM!!! this looks so funky and I want it now. nom nom
Thanks for that great recipe. Have to make a birthday cake for someone soon and you have saved me the time of looking through my books and making a decision – too much choice sometimes. Looks great and a bit lighter than usual cheesecakes. Yay
Congratulations! And Lorraine… <3 I saw the first photo and the little girl inside me squealed, while the rational part thought "it's a shame I don't really go for cake in general".
And then I read on… and cheesecake! Cheesecake, the dessert of my heart when I want something rich!
You are amazing.
Boy am I familiar with that story!! right now my only aim in life is to make the Tres Leches cake…I made the Zebra cake for my husbands birthday and everyone loved the pattern..But this cheesecake is so daring!!
Congratulations on both the magazine feature and on finding you true love cake, I can twait to try it, i can understand the attraction, now what excuse can I use for the indulgence???
OMG I am CRYING.
Why don’t you live near me? So I can entice you over to make this for me… *sobbing bitter tears*
How beautiful! And congratulations, GREAT article!
Wow, wow, wow! It looks so fantastic, but not fantastically hard to do. I’m going to give it a go
I saw the cheesecake recipe like this 3 years ago and save it in my laptop, until now still havent tried making it yet… ur one is pretty
and how can i get the latte magazine? in normal newspaper stand?
Great baking minds think alike
I just made a zebra cake but so totally love your cheesecake version. Must try it next time. Your photos are absolutely stunning (as always) Congratulations on the magazine article – is it available outside Australia?
congrats on the article L!!
that zebra cheese cake look soo pretttyyy!! m defineitely gonna give a try!!
cheers!!
Your japanese cheese cake looks as perfect as the complexion of a Korean actress. No cracks and barely any wrinkles
I might just try your recipe in hope it will turn out exactly like yours
Congrats on your article!
I’m amazed that the lines turned out so perfectly! Great that the culinary gods were on your side and you had everything ready to go!
that is the best cake I’ve seen in a long time! wow! love it! thanks for sharing the recipe!
well done on the magazine feature!!!!
corrie;)
Awesome! Zebras are cool, with their punk hairstyles and renegade stripes.
This is the technique I use for my super exciting birthday surprise cake which now that I mention it have never got around to blogging about. Um, I should do that.
That’s totally brilliant. Now I’m off to read that magazine feature.
Love the fancy look.. it must taste good too…
Ooh I love Japanese cheesecakes! Especially the type that are a lovely individual serve that you buy in convenience stores there for 100 yen.
On another note, I have the same problem with Mimco clips as you do – they slide out of my hair! However I find that if I secure my hair with a bobby pin first, and then pin the Mimco clip across that diagonally, they both stay and hold the hair better than they would by themselves.
Briony xx
http://agirlastyle.wordpress.com
although i’d personally prefer to eat a butter cake, i can attest that the cheesecake you’ve made looks far more impressive than the fluffier version! this is so nifty–excellent work.
That is inspired! Beautiful pics as well.
That cake is GORGEOUS!So perfect for an animal obsessed child’s birthday!Congrats on the article, it’s beautifully written.
WOW! How pretty. I have never had a Japanese cheesecake, hmmmm.
Since you have one of the best blogs on the planet and work continuously to keep it fresh and interesting… well darn.. of course they should write about you, Lorraine! Great recipe… it really does look like Zebra stripes!
When I look at that cake, I’m transported to the Serengeti. Looks incredible!
looks so yummy! can’t wait to try this out myself
Loved the Seinfeld reference. But not as much as I love this cake. Sounds like making a Japanese zebra cheesecake is in my future. Congrats on your article! xoxo Mum
Hey congrats on the article, thats so cool. I wonder if I will ever get asked to do something like that one day. I am slightly jealous, but super happy for you.
The cake is absolutely beautiful. I’ve never tried a Japanese cheesecake, but I think you’ve twisted my arm
*kisses* HH
Fantastic Cake! I love how you have the binoculars in the background too. Very safari like. I’m amazed at how simple it is to make.
Wow that’s just gorgeous! So impressive. I want a slice so badly now
Lorraine, the vividly-detailed zebra design of the cheesecake makes this girl’s eyes pop!
And I must congratulate you on the magazine article! You must be on cloud nine!
You’re gonna take over the world with your zebra cheesecake. It looks way cool!
That’s just awesome.
I’ve had this cake on my bookmarks list for the longest time, but still haven’t gotten around to making it. I like how you changed it into a cheesecake – and how it still turned out beautifully.
Oh and my favourite sentence in the post has to be “for emergency cream cheese frosting making”. Love it!
I used this technique from Farida’ blog long ago. But never in a cheesecake! It looks delish!
Oh, I’m fascinated with zebra cake, too!! It’s been on my list for a while, but I haven’t gotten around to it yet. Yours is gorgeous! Congrats on the article!
Congrats on the article! Wow!!! Beautiful cake, I love the uniqueness of the zebra stripes!
oh boy, this looks AHHHmazing!
I need to try this!
it sure looks impressive, but i’m convinced it wouldn’t look so good if i tried it.
This is brilliant and really inspiring. Thanks for sharing!
hey! Thats just like the story of me and my rainbow cakes!
See them here: http://ponderlee.blogspot.com/2009/12/rainbows-sugar-what-more-could-girl.html
I love this version and the Japanese cheesecake sounds yummo!
AHHH you use dutch Droste cacao powder
, and it’s a zebra cake!
How brilliant!
This made you my number one foodblogger from now on
))
This looks sensational!!
Wow looks amazing Lorraine! Interesting to see how the zebra effect was prepared
And Hurray for being featured!
Brilliant, Lorraine – and terrific photos! I never would have guessed about dropping the batter either.
Maybe you have see this all over the internet, but your is the first for me! It is 100% fabulous! I HAVE to make one!
Congrats on your magazine article! How EXCITING!!!
Oops, that should be SEEN and YOURS:)
It looks fabulous and will make a perfect child’s birthday cake (one that the adults will enjoy too!)
I love love love this cake. It looks amazing. What fun! Great job!
You are brilliant. I have tried zebra cake and it was an unmitigated disaster with the pattern and only a meh kind of taste. I love your version. will have to try it
WOW! That cheesecake stopped me in my tracks – gorgeous! There’s a way to impress! I don’t think I’ve eaten cheesecake before or made it myself, but this is something I would make. Congrats on the press article!
Wild! (muahaha gettit gettit?)
and the article!
This seriously looks incredible. Well done on having the patience and courage to try something new out
reader sees blog post and is instantly smitten
I can see why you had to make it – this will be in my dreams too until I get to try it
Absolutely awesome. I can’t wait to try it.
OMG, Lorraine… I haven’t visited you for a few days and I missed this. Wow… super yummy looking cake. I haven’t attempted Japanese style cheesecake. Your Zebra Cheesecake is every girl’s dream
Oh Lorraine. I just made this & was a bit of a disaster. Firstly I forgot (I am soooo embarassed) to mix flour, eggs & lemon juice mixture with the cream cheese mixture before I folded in the egg whites!! I ended up mixing it with some of the mixture to loosen up & then fold in with the rest. Secondly, even though I used 3 layers of foil water still got into the pan hence not only I lost the zebra effect, the bottom was also slightly soggy. Despite the disasters, it still tasted delicious!
Such a beautiful cake! Unfortunately I was reading the recipe off the small screen of my phone and totally skipped over the part about adding the sugar!! Will have to try it again when I have the heart!
AMAAAAZING>>>>i’m gonna make this Tomorrow inchala
wwooooooooooooowww :”D
sounds so good, I can almost taste it…, Well done on your published article.
Thanks for the post. Gives me the idea on how to put up new styles of good cakes. Bravo!
Yummy looking cake!
Make sure you use organic ingredients where possible, it will bring out the flavor and keep out the toxins! Some of the ingredients here are the worst offenders when it comes to chemical residues:
http://organic-food-blog.com/top-foods-to-avoid-unless-its-organic/
Beautiful cheesecake. I just made this, and it tastes great.
I completely failed on texture though…not sure where I went wrong. The cake sank, and I lost the zebra effect. The chocolate sank to the bottom and the texture was more dense, like cooked pudding. Maybe I didn’t whip the egg whites long enough, or over-folded the batter…My bf loved the taste though! I’ll have to try this again to get the texture right!
Thanks for a great recipe!
I tried it and the texture was like flour flavored fudge. Perhaps the salt (that is called for in the ingredient list but never incorporated into the instructions?) I may have goofed on something else (or my conversion from OZ/ML to cups could be off too.)
Oh well…lots of other good stuff here to try.
to the commenters who have had issues: did you use the dutch process cocoa like the recipe called for? if you don’t have that variety you can make some substitutions: http://whatscookingamerica.net/Q-A/CocoaTypes.htm
awesome recipe! this is beautiful!
I tried it and the texture wasn’t as yours. The batter didn’t raise and it was very flat so I lost the Zebra patterns. I followed your recipe carefully. I don’t know where I went wrong. Could you please help? cuz I realllly loved the cake!
Thank you
Pheeew! I made this and it turned out puurfect! How do I post a pic from my phone? Weee I’m SO excited!
Hi guys-Just trying to trouble shoot here…it sounds like you may not be whipping your egg whites enough. They need to have soft peaks without any liquidy white at the bottom at all. The thing that helps it rise is the egg white as it’s like a souffle. Also make sure that you incorporate the egg whites well, I didn’t for a Japanese cheesecake I made a while back and it separated. The key to this is that the two batters need to be the same consistency to work and to produce the zebra pattern
You can also do this with a regular vanilla butter cake recipe and just separate the batter into two, a vanilla and a chocolate one with sifted cocoa and just follow the steps for the zebra pattern. Just make sure that the batters are of the same consistency (which they should be as all you’ve done is added a little cocoa).
Celeste, your cake looks fantastic!
I guess zebras really are white with black stripes!
WOW! What a fab cheesecake. So creative and I bet it tastes amazing
Hi Lorraine,
Your cake looks gorgeous! I tried it but mine sank in the middle and wrinkled up like a prune. Did you cool it in the oven with the oven turned off (I’ve seen that in some japanese cheesecake recipes)? Or out of the oven in the tin?
Thanks heaps!
that’s incredible, just incredible
Seriously! This is heaven! How pretty, I must try this soon.
Just made it today, got the same error as others mentioned before. I had to guess what to use for cream cheese (as we have many types of that ingredient in the Netherlands) maybe next time I’ll use ricotta. The cocoa part gotten to heavy (after adding the cocoa) so it sank a bit to much to the bottom, ruining the zebra effect. Next time I’ll add the same amount (in weight) of flour to the white batter, to balance the weight of both batters. Another thing is; I wonder why the cake needs to be baked “au bain marie”? Am I being stupid if next time I’ll bake it straight, without the water bath?
ps. I added the salt to the batter, nowhere mentioned in the recipe, just a wild guess
I want. It looks fantastic, bet it taste that way too.
I have just finished a Tinkerbell fondant cake for my granddaughter in pastels (green, pink, lemon and white). And the cake? White choc mud cake, divided into the 4 colours and used the above technique. FANTASTIC RESULT!! A REALLY pretty cake in pastel zebra stripes – and sooooo easy to do!! Thanks for the tips!!
Will this work with a crumb crust?
Hello!
Beatiful cake, I want to bake this cake, but I have few questions.
Could you tell me what is cream tatar, I dont know, can i be replae something else?
There was instuction that melt cheese, butter and milk, it sound very strange to me never done that, do I have to melt in a bowl, with hot water?
I love the way this cake looks. Unfortunately, this is the first time I’ve truly bungled any recipe up. Any suggestions as to why my cake ended up really thin (about 1/2″) instead of big and beautiful like yours? And I ended up with water seeping in (drats!). Aside from looking weird and having a weird texture, it’s quite delicious.
Wow. That’s the most impressive cheesecake I’ve ever seen! Definitely want to take a stab at this one!
I just popped into this through Stumbleupon and I have to say, that is the most beautiful cheesecake I’ve ever seen.
My question is, does Girl Eat the Cheesecake??? I’m dying to know
Fantastic – great post and cake. GL.
I’ve waited a whole year to make this. Got back home with all my baking stuff. I got the stripes and effect but sadly, my cake is not as high as yours. Ended up with 2 cakes though a 9 inch and a smaller one. Will have to try this again!
Amazing and looks very tasty, Im going to try this out on the weekend.
I’ve just tried this recipe and it was an epic, epic fail. The cake only rose to 2cm. I’m not entirely sure what happened
I’m looking forward to trying it again, but I have a few questions…
First, is corn flour the same as corn starch? I’m having a hard time finding a definitive answer. Apparently in the U.K., “cornflour” refers to “cornstarch”. I’m not sure if the same applies to us here in Canada.
Also, is the spring-form pan really necessary? Is it possible to avoid the whole parchment paper and water seeping in thing by just using a deep, round cake pan? Does such a cake pan even exist?
When you say corn flour.. do you mean cornmeal, corn starch or masa???? Please reply
HI Lena-I mean cornstarch
That is one nice Cheesecake…
Unique!
Nice cake! I am gonna try and make it for my son’s b-day! and he better like it!
I also tried this recipe and my cake fell to about 2 inches and did not taste good despite. I reviewed the ingredients and process several times and do not see where it went wrong. I make cheesecakes often and question the ingredients and quantities as found in standard cheesecake recipes which do not require cornstarch, cream of tarter or flour and standardly have more cream cheese sugar and vanilla extract.
I correct the post above as I understand this is a Japanese style recipe. It would be a much better success following a typical cheesecake recipe splitting the batter adding the cocoa to one half of the batter and following the technique as described very well and easy to follow;)
Hi CM Bakegirl- a normal cheesecake doesn’t rise much at all so you won’t get the desired pattern.
Okay I am going to attempt this cake this weekend for the in-laws. Is the cornflour necessary, I couldn’t find it in my grocery store?
I’ve made this cake a couple of times now and it’s turned out perfectly both times. The first time I didn’t have a pan that would fit my cake tin, but I just put a pan of water in the oven with the cake anyway incase it needed the moisture from the hot water. The second time I used the water bath and it worked just as well.
It’s one of my “go to” cakes when I need to make one for an event now. Most people love cheesecake but this caters for both heavy cheesecake lovers and lighter cake lovers alike.
I enjoy you because of each of your effort on this site. Gloria delights in engaging in internet research and it’s easy to understand why. A number of us learn all relating to the powerful form you deliver vital strategies by means of this web site and improve contribution from people on that subject matter and my girl is without a doubt discovering a great deal. Have fun with the rest of the year. You’re doing a stunning job.
I made this yesterday for a birthday party today and something didn’t go quite right. The texture and flavor are both amazing, but the cake didn’t rise. It’s like a puffy pancake. (Not nearly enough cake for a party) Any idea what I did wrong? Of course, I had to translate all the ingrediants from oz to cups/tsp/Tbsp, but I’m pretty sure I got the measurements right.
I made a zebra cheesecake about 10 years ago, but it didn’t look as gorgeous as yours! I remember I loved the way it was ‘zebra’d’ via holding a large measuring cup with one batter, up high, pouring into the center of the pan, then holding the measuring cup with the other batter up high and pouring into the middle of that one. I think with the cake version, at least mine, the batter is a little too thick to get a nice pour, hence spoonfuls or a pastry bag.
Do you put the salt in with the dry ingredients? I am sure you do but just did not see it in your method. Also, found out that potato starch is a good substitute for corn flour if you don’t have any. My Zebra is cooking right now….first time….
Found your zebra cheescake, now I have to try this one…!!!
Wow cake looks great will try and bake for my sister in laws bday ts for yummy recipe
I’m going to do it TODAY! Wish me luck!
made the Zebra Cheesecake tonight and I can hardly wait to get into it. My edges ran together a little, probably the first 3 or 4 stripes but the rest stayed perfectly. Wondering what I did wrong to cause this. I’m sure it will still taste amazing but I’m a stickler for the visual too!
Just made this last night for a birthday cake and it turned out amazing! Thanks for sharing!
Have just come across this cheesecake on Pinterest and it looks awesome!
15 Trackbacks/Pingbacks
[...] when Lorraine from NQN posted her zebra cheesecake, I knew there was no two ways about it – I was making that cake. Zebra [...]
[...] was according to this website. However, the second (successful) one was a combination of that and this zebra cake: Pretty, but not [...]
[...] I saw this cake as baked by the gorgeous Not Quite Nigella I thought “it can’t be done”. Even though the proof was staring me in the face. [...]
[...] had actually made it to look like an actual chicken (and you know how I have a bit of a fetish for making food look like animals right?). I knew that I should make this for that fussy guest that only [...]
[...] was inspired by the Zebra Cheesecake that I made a few months ago. I didn’t want to make it exactly like the vertical patterns as [...]
[...] when Lorraine from NQN posted her zebra cheesecake, I knew there was no two ways about it – I was making that cake. [...]
[...] Cheesecakerecipe from Not Quite Nigella- makes one 12 inch cake (I did a 9 inch and increased the baking [...]
[...] showing you these Rainbow Cupcakes from Megan at Clutzy Cooking. I first encountered rainbow and zebra cake on Not Quite Nigella and am amazed by the patience of anyone to do this. Still, never say [...]
[...] Zebra Cheesecake From Not Quite Nigella [...]
[...] since stumbling across this recipe, I have been desperate to try my hand at making a zebra cake. Unfortunately it didn’t quite [...]
[...] [...]
[...] cake you can use any dough that will come out white. Not Quite Nigella also makes an amazing Zebra Cheesecake you could easily turn into a rainbow as well. The important bit is the method of making the [...]
[...] dessert, I tested out a really visually awesome dessert I came across on Pinterest – Zebra Cheesecake from NotQuiteNigella. I’m such a sucker for animal prints, and the beautifully arranged pattern is just too hard [...]
[...] cake you can use any dough that will come out white. Not Quite Nigella also makes an amazing Zebra Cheesecake you could easily turn into a rainbow as well. The important bit is the method of making the rainbow [...]
[...] by The Little Teochew or Christine Ho. And next time I’ll feel adventurous, I will try Lorraine Elliott’s Zebra Cheese [...]
Post a Comment