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Recipe of Strawberry Flavored Zebra Cheesecake
Recipe

Strawberry Flavored Zebra Cheesecake

3h 20 mins
20 mins
Low
109
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This delicious cheesecake has an incredible design and is accompanied by one of everyone's favorite flavors: strawberry. An easy pastry recipe that you cannot miss, this cheesecake will have a light consistency. In addition, the cake is made with almond flour, which perfectly complements this dessert.
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Ingredients

12 portions
  • 4 eggs, for the almond cake
  • 1 cup sugar, for the almond cake
  • 1/2 cups butter, for the almond cake
  • 1 cup almond flour, for the almond cake
  • 1 tablespoon Rexal® baking powder, for the almond cake
  • 1 yellow lemon, for the almond cake
  • 1 on D´Gari® unflavored powdered gelatin
  • 3 tablespoons Water, cold, to hydrate the grenetina
  • 1 on D´Gari® unflavored powdered gelatin
  • 3 tablespoons Water, cold, to hydrate the grenetina
  • 3 packages cream cheese, for the cheesecake
  • 1 cup whipping cream, for the cheesecake
  • 3/4 cups powdered sugar, for the cheesecake
  • 1/2 cups strawberry jam, for the cheesecake
  • 1 tablespoon vanilla essence, for the cheesecake
  • enough edible food coloring, rose
  • enough whipped cream, to decorate
  • enough strawberry, washed and disinfected, for decoration

Preparation

Preheat the oven to 170 ° C.
For the almond cake, beat the eggs with the sugar until they change color slightly, add the butter, the almond flour, baking powder and lemon zest.
Pour into a previously greased 30 cm diameter pan and bake 20 minutes. Let cool and remove from the mold.
Cut the sponge cake to the diameter of the ring (25 cm) and set aside.
For the cheesecake, in a bowl, hydrate an envelope of D 'Gari® gelatin powder and let it rest for 10 minutes. Heat in the microwave for 15 seconds.
In another, a bowl hydrates an envelope of D 'Gari® gelatin powder and lets it rest for 10 minutes. Heat in the microwave for 15 seconds.
Beat cream cheese until smooth, add whipping cream and icing sugar; continue beating until you have a homogeneous mixture. Divide into 2 parts and reserve.
Add the strawberry jam and the pink coloring to one part, beat until incorporated, add the melted D 'Gari® gelatin, mix until integrated. Place the preparation in a bowl and keep it hot on a bain-marie.
Add the D 'Gari® gelatin powder that you set aside to the other part of the cheesecake, mix until integrated and reserve. Place the preparation in a bowl and keep it hot on a bain-marie.
Pour a ladle of the white cheesecake mixture over the almond cake, alternating with the strawberry cheesecake mixture, until the mold is filled and a uniform combination of colors is achieved. Refrigerate until set.
Unmold and decorate with whipped cream and strawberries.
Cut a slice and serve.

PRESENTATION

On an extended platter, decorated with whipped cream and strawberries.

TIPS

It is recommended that for each envelope of D'Gari® grenetina you use 3 tablespoons of cold water. At the time of melting the grenetina, it is important that you consider the power of your oven, to avoid overheating it. It is important that the cheesecake has a light consistency, so that the layers are defined naturally.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
378.1
kcal
18.91%
Carbohydrate, by difference
45.3
g
15.1%
Protein
4
g
8%
Total lipid (fat)
21.2
g
32.62%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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