Baked Cottage Cheese Zebra Cheesecake

Baked cottage cheese zebra cheesecake in a shortbread crown is a cheesecake on a base of crushed cookies with sides, whose filling is poured into the center in layers of two colors, light and chocolate. The recipe is for an 18 cm pan, and baking happens in two stages: 30 minutes at 180 C and then another 30 minutes at 150 C. I highly recommend making it and judging for yourself - enjoy!

Baked Cottage Cheese Zebra Cheesecake in a Shortbread Crown

A baked cottage cheese cheesecake with two-color swirls in a shortbread cookie base with sides, for an 18 cm pan.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Chilling 4 hours hrs

Total Time 5 hours hrs 30 minutes mins

Servings: 8 servings

Course: Cottage cheese pies

Cuisine: Home cooking

Ingredients Method

Ingredients

  

For the shortbread crown

• 280 g shortbread cookies
• 120 g butter

For the cottage cheese filling

• 525 g rich homemade cottage cheese
• 120 g sugar
• 240 g eggs 3 large eggs and half of another
• 2 tbsp cornstarch can be replaced with flour
• 2 tbsp sour cream 20% or more
• salt pinch
• 20 g dark chocolate for the chocolate layer
• 1 tbsp cocoa powder for the chocolate layer

Method

 

1. For the base, grind the cookies in a blender, add the melted butter, mix, press into an 18 cm pan and build up the sides. Refrigerate the pan until you're ready to pour in the filling.
2. With a whisk, mash and rub the cottage cheese with salt and sugar, add the sour cream and cornstarch, mix with a spatula, then add the eggs one at a time.
3. Split the mixture into 2 parts; add the melted chocolate and cocoa to one - now you have two colors.
4. Take out the pan and alternately pour 2 tbsp of each colored mixture into the center to create a zebra pattern.
5. Bake for 30 minutes at 180 C, then, without opening the oven, another 30 minutes at 150 C.
6. Turn off the oven and let the cheesecake cool inside it, then refrigerate for at least 4 hours, ideally overnight. Enjoy!
   

Tips

• Use rich, paste-like homemade cottage cheese; you can substitute cream cheese.
• Don't beat the mixture with a mixer - use a whisk by hand only: the more air, the higher the risk of cracks.
• Cornstarch can be replaced with flour.
• Don't open the oven between baking stages, and let the cheesecake cool inside the turned-off oven.
• After it matures in the fridge (at least 4 hours, ideally overnight), the flavor is noticeably better.