*  Exported from  MasterCook  *

                        Chocolate Zebra Cheesecake

Recipe By     : Good Housekeeping, Dec 1990
Serving Size  : 1    Preparation Time :0:00
Categories    : Cheesecakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  c             Chocolate wafer crumbs (30)
   3      tb            Butter -- melted
     1/2  c             Semisweet chocolate pieces
  32      oz            Cream cheese (4 pkg) -- softened
   1 1/4  c             Sugar
   3      tb            Corn starch
     1/4  ts            Salt
   5      lg            Eggs
   8      oz            Sour cream
   2      ts            Vanilla extract
   1 1/2  c             Heavy or whipping cream
  12      oz            Semisweet chocolate
   8      oz            White chocolate
                        Whipped cream -- sweetened
                        Maraschino cherries
                        Mint leaves -- for garnish

Early in the day or a day ahead:

Preheat oven to 350°F. Grease 9x3" springform pan. In bowl, mix
chocolate-wafer crumbs and butter; firmly press onto bottom of
springform pan for crust. Bake crust 12 to 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.

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.

Divide batter evenly into 2 containers with pouring spouts. In small
saucepan over low heat, melt 8 oz 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 2nd container.

To create "zebra" design, pour half of dark batter into springform
pan. Holding white batter about 2' 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.

Bake cheesecake 30 minutes. Turn oven control to 225°F 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:

Prepare Glaze:

In 1 qt 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 oz semisweet chocolate 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 to 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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