ZEBRA CHEESECAKE BARS
This is another favorite layered desserts of mine that you can put together easily...but it does require refrigeration. I made, reviewed and loved New Nana's Recipe #52035 it reminded me of this dessert. You'll want to try this one.
Provided by Vseward Chef-V
Categories Cheesecake
Time 4h40m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- PLACE cookies in food processor; cover. Process to form fine crumbs. Transfer to medium bowl. Add butter; mix well. Press firmly onto bottom of 13x9-inch dish. Refrigerate 10 minute.
- Meanwhile, beat cream cheese, sugar and 2 tablespoons milk in separate bowl with wire whisk until well blended. Stir in 1-1/4 cups of the whipped topping. Spread over crust.
- POUR 3-1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minute or until well blended.
- Spoon evenly over cream cheese layer. Let stand 5 minute or until thickened. Spread remaining whipped topping over pudding layer.
- REFRIGERATE at least 4 hours. Store leftover dessert in refrigerator.
RAINBOW ZEBRA CAKE
Celebrate our 30th birthday with us - or your own special occasion - with this impressive rainbow sponge. Iced with buttercream and topped with coloured sprinkles, it's a cake that has the wow factor
Provided by Esther Clark
Categories Afternoon tea, Dessert
Time 1h20m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line three 20cm loose-bottomed sandwich cake tins with baking parchment.
- To make the sponge, beat the butter and sugar together in a stand mixer or using an electric whisk for 5-8 mins or until light and fluffy. Whisk in the eggs, one at a time, beating well after each addition. Fold in the flour, baking powder and milk to loosen. Divide the mixture between three mixing bowls, weighing for accuracy if you like. Colour one of the batters blue and another pink, starting with a little colouring, then adding more for a deeper finish. Leave one of the bowls of batter uncoloured.
- Get the three cake tins and bowls of batter ready in front of you. Spoon a heaped tablespoon of blue batter into the centre of the first tin, then pink in the second, and plain in the third. Working quickly so that it doesn't spread too much, add another dollop of a different coloured batter on top of each one. Don't wait for the batter to settle or spread, just keep alternating the colours until you run out. The weight of each layer will cause the batter to spread as you go, so very gently tap and shake the cake tins to even out the mixture, then bake in the centre of the oven for 25-30 mins or until firm to the touch. Turn out top-side down onto wire racks straightaway, then leave to cool completely.
- For the icing, put the butter, icing sugar and vanilla seeds into a stand mixer fitted with the paddle attachment or put in a bowl and use an electric whisk. Beat for 5 mins or until fluffy and aerated. Add the cream cheese and beat briefly until just combined.
- Place one of the cakes on a cake stand or serving plate and spread 2 tbsp of the buttercream on top, then repeat with the other sponges. Spread a smooth layer of the icing over the top and sides of the cake, using a large palette knife, leaving some slightly less iced spots for a 'naked' finish. Top with sprinkles and candles, if you like. Will keep in an airtight tin for three days.
Nutrition Facts : Calories 620 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium
GIANT ZEBRA 'BOX' CAKE RECIPE BY TASTY
Here's what you need: whipped cream, marshmallow fluff, yellow cake mix, white chocolate chip, coconut oil, dark chocolate chip, cooling rack, pastry bag
Provided by Kiano Moju
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Make the filling: In a large bowl, combine the whipped cream and marshmallow fluff. Beat with an electric hand mixer until stiff peaks form.
- Use a serrated knife to carefully remove the domed top from the cakes, leaving a flat, even surface. Save the scraps for later - you can eat them with leftover melted chocolate or crumbled over ice cream.
- Spread the filling over the bottom cake, leaving about ¾-inch (2 cm) border around the edge. Place the other cake upside down on top of the filling.
- Trim the cake into a hexagon. Transfer the cake to a wire rack set over a baking sheet.
- Make the coating: Fill a medium saucepan halfway with water. Bring to a boil, reduce the heat to medium-low. Combine the white chocolate chips and coconut oil in a medium heatproof bowl and set it over the pan (make sure the bottom of the bowl isn't touching the water). When the white chocolate and coconut oil begin to melt, mix together until smooth. Be careful, as the bowl will be very hot.
- Pour the melted white chocolate mixture over the cake. Use a knife to spread to the edges and down the sides. Once smooth, run a knife under the edges of the cake so it doesn't stick to the rack and place the cake in the refrigerator until the coating is set, 10-15 minutes.
- Transfer the melted dark chocolate chips to a piping bag or zip-top bag with a corner snipped off. Carefully pipe chocolate zebra stripes onto the cake. Return to the refrigerator to set for 10-15 minutes. Remove the cake once the stripes are dry.
- To serve, slowly and carefully slice with a serrated knife so the shell doesn't crack. Score the slices with a paring knife before cutting to make it easier, if needed.
- Enjoy!
Nutrition Facts : Calories 498 calories, Carbohydrate 77 grams, Fat 21 grams, Fiber 1 gram, Protein 4 grams, Sugar 54 grams
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THIS EASY ZEBRA CHEESECAKE IS MADE TO IMPRESS - MSN
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- In a mixing bowl, roughly break the butter cookies with your hands. Microsoft and partners may be compensated if you purchase something through recommended links in this article.
- Grind the butter cookies into a powder using a pestle or a rolling pin. Microsoft and partners may be compensated if you purchase something through recommended links in this article.
- Add the melted butter to the crushed cookies. Microsoft and partners may be compensated if you purchase something through recommended links in this article.
- Work the mixture with your hands gently to get a smooth, consistent texture. Microsoft and partners may be compensated if you purchase something through recommended links in this article.
- In a springform baking mold, pour in the butter and ground cookie mixture to shape the crust. Smooth out the surface well, and store in the fridge while you prepare the cheesecake.
- In a mixing bowl, pour the cream cheese, sugar and vanilla extract. Mix well. Microsoft and partners may be compensated if you purchase something through recommended links in this article.
- Add the eggs, and mix well. Microsoft and partners may be compensated if you purchase something through recommended links in this article. Slideshow continues on the next slide.
- Add the cornstarch, and mix well. Microsoft and partners may be compensated if you purchase something through recommended links in this article.
- Divide the cheesecake preparation evenly into two separate mixing bowls. Microsoft and partners may be compensated if you purchase something through recommended links in this article.
- Add the cocoa powder into one of the mixing bowls. Microsoft and partners may be compensated if you purchase something through recommended links in this article.
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- Make or find chocolate cookie dough. You can also use brownie mix. Roll out 3/4 of the dough and place it into a greased 6-inch round tin. It should be about a half in thick and reach up the sides.
- In a bowl whisk the cream, sugar, and vanilla for one minute until fluffy. Add in the softened cream cheese and beat heavily. Whisk in the remaining ingredients. It should be a smooth and slightly runny batter with no lumps.
- Pour the batter into the cookie dough lined pan. Then crumble the remaining dough stop the batter in a 'zebra' pattern.
- Bake the cheesecake for 45 minutes to an hour, until golden. Best served cold, at least refrigerated for half an hour. Enjoy!
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