This fourth of July finds me looking forward to a leisurely day without anything in particular scheduled. Sometimes the lack of a schedule is the best way to spend a holiday. It makes me think of the scene in the Crocodile Dundee movie. You know the one..where the tour guide is talking with Mick Dundee about time. Of course, Mick has no watch and is clueless to what time or even what day it is. Face it, just the idea of anyone leading such a carefree life does make us all jealous.
A lot of people are running around today, getting ready for guests. Since it is sweltering hot outside, a cold dessert can be a delicious escape. This ice cold creamy cheesecake, has a trio of the favorite flavors you find in a Neopolitan.
While this recipe has a lot of flavor to offer, it also includes an instruction for achieving the "artsy" zebra effect. Creating the flavor batters is a snap. The steps required for making the zebra effect requires time, especially if you measure each layer of batter. I initially started by measuring, but soon was pouring the layers without measuring. It turned out with a "zebra" effect, but not with 10 or 15 stripes as would measuring the batter by 1/4 cup increments.
As with any cheesecake, it requires several hours of chilling time prior to serving. Take this into consideration if you intend to make this 9 inch cake.
Neopolitan Zebra Cheesecake
adapted from Something Sweet
Ingredients/Crust
6 tbs melted butter
1 1/2 cups graham cracker crumbs
1/4 cup sugar
Ingredients/ Filling
Chocolate Layer:
1/4 cup unsweetened cocoa powder
1/4 cup flour
1/2 cup sugar
1/4 cup milk
8 oz cream cheese (room temp)
2 eggs
1/2 cup sour cream
1 tsp vanilla extract
Vanilla Layer:
6 tbs flour
1/2 cup sugar
2 tsp vanilla extract
2 eggs
8 oz cream cheese (room temp)
1/2 cup sour cream
1/4 cup milk
Strawberry Layer:
1/2 cup strawberry puree (derived from 1 cup frozen strawberries, defrosted prior to puree)
1/2 cup sour cream
8 oz cream cheese (room temp)
2 eggs
1/2 cup sugar
1 tsp natural strawberry extract
1/4 cup flour
red food coloring
To make the crust, stir together all the ingredients in a small bowl. Pour the crumbly mixture into a 9 inch springform pan and press evenly, forming a crust in the bottom and up the sides. Place pan in freezer until ready to fill.
For the chocolate layer, add all ingredients to a medium size bowl and beat until blended. Place in refrigerator. Then do the same with the vanilla layer and strawberry layer. The end result is three bowls of batter.
Preheat oven to 350 degrees. Remove crusted springform pan from the freezer. Pour 1/4 cup of the chocolate batter into center of the pan. Follow that with 1/4 of the vanilla batter, pouring it into the center of the chocolate pool of batter. Then do the same with the strawberry batter. Repeat this process until all the batter is in the pan. The end result will be several concentric circles, with hues of white, milk chocolate and pink.
Bake for 55-65 minutes. Cheesecake is done when the center barely moves when jiggled and it is no longer shiny. As you can see by the picture, the surface turns a golden brown. Once baked, turn off oven and leave cheesecake inside for about 1 hour. Then remove and place in fridge to chill for at least 3 hours prior to slicing and serving.
Tips and Notes:
1. Cream cheese is a solid mass, so when mixed with the liquids the end result is not a smooth batter. It will be very liquid with lumps of cream cheese. The batter resembles a watery cottage cheese. Even after baked, slices reveal little white dots of cream cheese (as shown in the picture). While it does not affect the taste, this situation does detract a little from the appearance.
2. For a less ivory look to the vanilla layer, try using clear vanilla extract.
**LAST YEAR: Key Largo Cupcakes*
