Zebra cheesecake, also known as marble cheesecake, is a delightful dessert that combines the rich creaminess of traditional cheesecake with a striking visual twist. This delectable treat gets its name from the distinctive black-and-white swirls resembling a zebra’s stripes.
120g toasted almonds
30g coconut oil
10g cocoa powder
248ml whole milk
180g melted dark chocolate
399g cream cheese
Grenetina (3 sheets or 10 gr)
200g creamy dulce de leche
1. We start by preparing the dulce de leche for the topping: we cook the dates with the cream for 10 minutes and then blend them with the milk and butter.
2. We hydrate the gelatin in two separate bowls of cold water.
3. On the other hand, we crush the ingredients of the cocoa cream (150 ml of milk, the melted chocolate and 200g of the cream cheese) except for the gelatin.
4. Separately, we blend the Dulce de leche cream ingredients (50 ml of milk, 200 g of cream cheese and the dulce de leche)
5. We hydrate the gelatin in the two bowls and melt it separately in the microwave. We add each gelatin to each mixture and integrate manually with some rods or sticks.
6. In a pie mold we arrange the almonds and dates, along with the coconut oil and a little cocoa powder. Everything mixed and crushed so that it becomes like a crust with which we are going to cover the mold.
7.On this pie base, begin adding Dulce de leche cream until the base is covered. Add the creams by spoonfuls, alternating 3 tablespoons of cocoa cream and one tablespoon of dulce de leche cream until all the creams are gone.
8. We refrigerate until the next day.
9. For the topping we are going to distribute the leftover dulce de leche (regenerate with a little milk if you need it to make it creamier) and sprinkle chocolate shavings.