Zebra Cheesecake


Preparation info

  • Difficulty


  • Serves


Appears in



By Lorraine Pascale

Published 2017

  • About

Lots of you loved my Crouching Tiger, Hidden Zebra cake, so I thought I would apply the same technique to this cheesecake. You can use two ice-cream scoops to form the striped effect, or I find it easier to pipe the different mixtures.


  • 14 digestive biscuits
  • 100 g unsalted butter, melted

For the filling

  • 140 g dark chocolate (at least 64% cocoa solids), roughly chopped
  • 600 g cream cheese
  • 100 g mascarpone
  • 150 g icing sugar, sifted
  • 3 eggs
  • seeds of 1 vanilla pod or 1 tsp vanilla extract
  • 2 tbsp cornflour
  • 50 ml whole milk


  • 23cm springform cake tin
  • food processor
  • 2 × disposable piping bags


Preheat the oven to 140°C (fan 120°C/275°F/gas 1) and line the base of the tin with baking parchment. Blitz the biscuits in a food processor to fine crumbs, and tip them into a bowl and add the butter. Stir together until well blended and tip into the base of the tin. Use the back of a spoon to push the biscuits down to a compact layer. I usually spend a good 3–4 minutes pushing down with my full body weight.

Melt the chocolate in a glass bowl in the microwave in 30-second blasts, stirring well between each one. Don’t blast it for longer than this as you may burn the chocolate. When the chocolate is melted, set it aside to cool.

Put the cream cheese, mascarpone, icing sugar and eggs in a large bowl and beat together until smooth. Split the mixture into two batches of 600g and 375g. Add the vanilla and 1 tablespoon cornflour to the larger amount and beat in well until smooth. Blend the milk with the remaining tablespoon of cornflour until smooth. Add this to the smaller mixture along with the cooled melted chocolate and mix until well blended.

Using a spatula, spoon each mixture into a separate disposable piping bag. Snip off the end of each bag to give a 2–3cm opening. Pipe a blob of the chocolate mixture into the centre of the tin (about 2 tablespoons). Pipe about the same amount of the vanilla mixture into the centre of the chocolate blob and repeat until all of the mixture is used up. Eventually the mixture will reach the edges of the pan, creating an interesting effect. Bang the tin gently on the surface occasionally to help the mixtures to move outwards.

Sit the tin on a baking sheet (to make it easier to move around) and pop into the oven to bake for about 30–35 minutes, or until the cheesecake is cooked but still has a little bit of wobble in the centre. When the cheesecake is cooked, turn the oven off and let the cheesecake cool down completely in the oven. When the cheesecake is cool, remove it from the oven and serve.