Zebra striped Cheesecake recipe please!

[andreajackson]

Does anyone have the recipe for the Zebra cheesecake that appeared in the last issue of CL. If you could please post it for me that would be excellent!

[Grace]

Here you go!

CookWare(tm) from Cooking Light(r)

Zebra-Stripe Cheesecake

SOURCE: Cooking Light YEAR: August 2000 PAGE: 136

INGREDIENTS FOR 16 SERVINGS:
Crust:
1 cup graham cracker crumbs (about 8 cookie sheets)
2 tablespoons butter or stick margarine, melted
Cooking spray
Filling:
3 (8-ounce) blocks fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 cup sugar
1/2 cup 1% low-fat milk
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
4 ounces semisweet chocolate, melted

INSTRUCTIONS:
The stripe design can be achieved simply--just layer dark-and light-colored
batters. There's no swirling involved.

1. Preheat oven to 325 degrees.

2. To prepare crust, combine cracker crumbs and butter in a bowl; toss with a
fork until moist. Press into bottom of a 9-inch springform pan coated with
cooking spray.

3. To prepare the filling, beat cheeses at high speed of a mixer until smooth.
Add sugar, milk, and vanilla, beating well. Add eggs and egg whites, 1 at a
time, beating well after each addition. Pour half of the cheese mixture into
another bowl. Add chocolate to remaining batter. Pour one-third of white
batter into prepared pan. Pour one-half of chocolate batter in center of white
batter in pan; spread to within 1 inch of edge of white batter. Pour one-third
of white batter in center of chocolate batter; spread to within 1 inch of edge
of chocolate batter. Pour remaining chocolate batter in center of white
batter; spread to within 1 inch of edge of white batter. Pour remaining white
batter in center of chocolate batter; spread to within 1 inch of chocolate
batter. (Design on top should look like a target.)

4. Bake at 325 degrees for 1 hour and 10 minutes or until almost set.
Cheesecake is done when center barely moves when pan is touched. Remove
cheesecake from oven; run a knife around outside edge. Cool to room
temperature. Cover and chill at least 8 hours. Yield: 16 servings (serving
size: 1 wedge).

NUTRITIONAL INFORMATION:
CALORIES 210 (36% from fat); FAT 8.4g (sat 4.7g, mono 2.7g, poly 0.5g);
PROTEIN 9.7g; CARB 23.8g; FIBER 0.1g; CHOL 50mg; IRON 0.6mg; SODIUM 385mg;
CALC 147mg

[Vanessa]

Andrea
Let us know how it turns out http://www.cookinglight.com/bbs/smile.gif(please)

[dncomom]

I was hoping someone would mention the cheesecake recipes! Has anyone tried any of them yet? What did you think? They look divine so I was surprised that no one has posted anything about them yet. Any feedback anyone?

[Kerri]

I made the zebra striped cheescake this weekend, and I was very impressed. It was my first low-fat cheesecake, so I was really skeptical. I think the chocolate flavoring covered up the fact that it was a light recipe. My layers didn't work all that well, I ended up with 3 instead of 5, but it didn't crack! I would definately make this again, but I might use dark chocolate next time, instead of semi-sweet.

[greentea]

I have tried baking it twice...
Mine did not have 5 layers too...and the top layer did not look as nice as the picture shown on the magazine. Can anyone of you tell me what happen and also how to make the cheese mixture thicker, like what we have seen in the pictures?

BTW, the taste of the cheesecake...was GREAT!

[pmmahan]

I made the Zebra cheesecake- and I agree, I think the chocolate covered up the 'low fatness' taste. For my first cheesecake, it was easy to make and it did taste good, but I want to try the mocha cheesecake next!