I have been going to make a zebra cake for some time, so when a friend asked me to make a cheesecake for her dinner party I thought I would try to combine the zebra cake concept with a variation on Lorraine Pascale's doorstep cheesecake. Regular followers may know my all time favourite cheesecake is based on one from magnolia bakery – a baked pineapple cheesecake. You can find this recipe here.
I can't remember the last time I made a no cook cheesecake, but if you are looking for a super easy, not too sweet, cheesecake this is the one for you.
It has to be said that my finished cake looks more marbled than zebra, and I think it would have worked better if I had stuck to a baked cake mixture which is a lot sloppier. I put the chocolate and the vanilla mixtures in two piping bags, but the blobs of each didn't spread to make concentric rings. If you are still wondering what a perfect zebra cake looks like there are lots of examples on you tube through a google search.
For my variation, you will need:
- 100g Oreo biscuits
- 150g Biscoff biscuits
- 40g butter
Melt the butter and add crushed biscuits. I whiz the biscuits in my thermomix but any food processor would do. Alternatively bash them with a rolling pin- put them in a plastic bag first. I have been using Oreos as a cheesecake base for a while now and I don't bother to scrape out the filling, I just reduce the amount of butter in the given recipe. Tip into a 23cm deep loose base cake pan and press down firmly. Refrigerate.
For the cheesecake :
- 800g Philadelphia – don't use reduced fat version, it just won't hold its shape.
- 800ml double (heavy) cream, whipped until a little less dense than your beaten cheese
- 90g icing sugar
- Seeds of a vanilla pod. Vanilla pods are so expensive from the supermarket when bought in twos so buy online and share the pack with a friend. The average price of a pod will come down to around 50p! The taste is so much better than extract and you get a beautiful seedy look.
- Finely grated zest of a lemon or two- depending on size of lemon and your taste. In my opinion there is no such thing as too much lemon.
Easy peasy method. Beat together the cream cheese, vanilla seeds, lemon rind. If you are going to make the deformed zebra (!) I suggest you make the two batches from the start. So two bowls, each with 400g of phili, 400ml double cream. You will add lemon and vanilla seeds to one bowl and about 150g of Nutella to the other. This gives you more chocolate mixture so if you want it more even just do the maths. Pop each mixture into two piping bags and pipe ever increasing circles. I had to build this and the mixture was firm enough to do this.
This is a really very tasty cake. As ever, if you have any queries, start a conversation 🙂