Zebra cheesecake

Ingredients

• 150 gplain flour
• 1/2 tspbaking powder
• 75 gsugar
• 1 packetvanilla sugar
• 1 pinchsalt
• 1egg
• 75 gbutter or margarine
• 3egg whites
• 200 gwhipping cream
• 750 gquark
• 120 gsugar
• 2 tsplemon extract
• 50 gcornflour (or 1 packet vanilla pudding powder)
• 3egg yolks
• 3 tbspbaking cocoa

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C, using conventional top and bottom heat.

2. 2

   Make the dough

   Mix the flour and baking powder. Add the remaining dough ingredients and knead with a mixer fitted with dough hooks or a food processor until a dough forms.

3. 3

   Line the tin

   Line the base of a springform tin with baking paper.

4. 4

   Press in the base

   Roll out about two-thirds of the dough over the tin base with a small rolling pin, or press it down firmly with your hands.

5. 5

   Chill the remainder

   Set the remaining dough aside in a cool place for now.

6. 6

   Pre-bake the base

   Prick the dough several times with a fork. Bake it on the oven rack for about 10 minutes, then leave it to cool briefly.

7. 7

   Lower the heat

   Reduce the oven temperature to 160°C, still using top and bottom heat.

8. 8

   Shape the edge

   Roll the remaining dough into a rope and press it around the edge of the tin to make a rim about 3 cm high.

9. 9

   Whip whites and cream

   Whip the egg whites until stiff, then whip the cream until stiff.

10. 10

    Mix the filling

    Put the other filling ingredients, excluding the baking cocoa, in a bowl and whisk until smooth.

11. 11

    Fold in the whites

    Gently fold in the whipped egg whites and cream, taking care not to incorporate too much air.

12. 12

    Make cocoa mixture

    Transfer half of the quark mixture to a second bowl. Sift the baking cocoa over it and whisk until smooth.

13. 13

    Create the stripes

    Add equal amounts of the two quark mixtures alternately to the centre of the tin, using about 2 tablespoons or more each time.

14. 14

    Settle the filling

    Tap the tin lightly on the work surface a few times to help the filling level out.

15. 15

    Bake the cheesecake

    Place the tin in the oven and bake at 160°C with top and bottom heat for 75 minutes.

16. 16

    Cool it slowly

    Switch off the oven and let the cheesecake cool gradually inside, with the oven door slightly open.

17. 17

    Chill overnight

    You can make the cheesecake the day before and leave it in the fridge overnight.

What is zebra cheesecake?

This is a German-style Käsekuchen: a baked cheesecake made with quark, a fresh dairy cheese that gives the filling its characteristic tang. Here, a pastry base and rim hold a mixture of quark, whipped cream and eggs.

The zebra effect comes from alternating plain and cocoa-flavoured portions in the centre of the tin. The pattern forms as each addition spreads out beneath the next.

Nutrition and macros by portion

The nutrition label shows one serving as written: 800 calories, 29g protein, 96g carbs, 35g fat.

Most of the carbohydrates come from the flour and sugars, while butter or margarine and cream contribute much of the fat. Quark, eggs and cream supply protein, with the exact balance depending on the quark's fat content. Serve a slice with fresh fruit for a simple, fresh contrast.

The pastry base

Dough: The flour, baking powder, sugar, vanilla sugar, salt, egg and butter or margarine make a simple shortcrust. Pressing most of it into the base before baking helps it hold together beneath the moist filling.

Rim: Keep the reserved dough cool while the base pre-bakes, then roll it into a rope and press it around the edge. Aim for an even rim about 3 cm high.

A light quark filling

Quark: This is the main ingredient in the filling, with sugar and lemon extract adding sweetness and a fresh, tangy note. Cornflour helps the mixture set; vanilla pudding powder is given as an alternative.

Whipped ingredients: Stiff egg whites and cream add lightness. Fold them in gently so the mixture stays airy, rather than whisking them into the quark mixture.

How to make the zebra pattern

Alternating spoonfuls: Add equal quantities of each mixture to the centre, switching between plain and cocoa. Using around 2 tablespoons or more at a time keeps the process manageable.

Evening out: A few light taps on the work surface help the filling settle. Avoid stirring or swirling it afterwards, which would blur the distinct bands.

Baking and doneness

Two oven temperatures: The base begins at 200°C for about 10 minutes; the filled cheesecake then bakes at 160°C for 75 minutes. The recipe uses conventional top and bottom heat throughout.

Slow cooling: Once the oven is switched off, leave its door slightly open and let the cake cool gradually inside. This gives the filling time to settle before chilling.

Serving and planning ahead

Make-ahead: The recipe suggests preparing the cheesecake a day ahead and chilling it overnight. A well-chilled cake is easier to slice cleanly and shows the stripes clearly.

To serve: Pair a slice with fresh berries or fruit if you like a tart contrast. The cheesecake is rich enough to serve on its own as well.

Recipe notes & tips

• Use a springform tin so you can release the cheesecake without lifting it out.
• Let the pre-baked base cool briefly before adding the filling.
• Sift the cocoa into the reserved quark mixture to help avoid lumps.
• Keep the spoonfuls of plain and cocoa mixture similar in size for more regular stripes.
• Tap the tin gently rather than shaking it to settle the filling.
• Allow time for the cake to cool and chill before slicing.

Variations

• Vanilla pudding powder: Use 1 packet instead of the 50 g cornflour as suggested in the ingredient list.
• More lemon: Add a little extra lemon extract for a brighter citrus note.
• Fruit topping: Serve slices with fresh berries for a tart contrast.
• Margarine base: Use margarine instead of butter for the pastry dough.
• Cocoa contrast: Sift the cocoa carefully into the filling for an even chocolate-coloured half.

Common mistakes to avoid

• Skipping the pre-bake: Bake the base for about 10 minutes first so it has a head start beneath the filling.
• Warm reserved dough: Keep the remaining dough cool until you shape the rim, so it is easier to handle.
• Overmixing the folded filling: Fold in the whipped whites and cream gently to avoid knocking out too much air.
• Unequal spoonfuls: Use roughly equal amounts of each mixture so the pattern forms more evenly.
• Swirling the stripes: Add each portion to the centre without stirring, or the zebra bands may blur.
• Rushing the cooling: Leave the cake in the switched-off oven with the door slightly open, then chill it before slicing.

How to store

Once cooled, cover the cheesecake and keep it in the fridge; the recipe recommends making it the day before and chilling it overnight. For best texture, serve it cold. The recipe does not specify a storage duration beyond overnight.

Frequently asked questions