Zebra Cheesecake and Crispy Oatmeal cookies

Today baked zebra cheesecake  and Crispy Oatmeal cookies. Both also yummy!!😊

This cheesecake and the cookies are so addictive that I was not able to stop at one or two...... ^^

Ingredients:
50g butter
250g cream cheese
100 ml milk
60gplain flour
20g cornflour
1/4 tsp salt
1 tbsp lemon juice
150g fine granulated sugar
6 eggs separated
1/4 tsp cream of tartar
2 tbsp Dutch process Cocoa

Instructions:
1. Prepare cake tin. Lightly grease and line the bottom and sides of a round 12 inch springform tin with greaseproof baking paper or parchment paper). Wrap two layers of foil around the tin to prevent water seeping in. Find a large baking dish that will fit the springform tin. Fill the empty baking dish 1/4 of the way full with water and place the baking dish with water (don’t put the lined springform tin in just yet) in the centre rack of an oven and switch it on to 160C/325F.

2. Melt cream cheese, butter and milk over a double boiler-use whisk to get out any lumps. Cool the mixture over an ice bath. Fold in the flour, the cornflour, 6 egg yolks, lemon juice and mix well. Whisk 6 egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

3. Add one third of the egg white mixture to the cheese mixture to loosen. Then add the rest in third batches and mix well and ensure that the egg whites are thoroughly combined gently by folding-there should be no streaks at all. Divide the batter evenly in two and in one bowl, sift the cocoa in it and combine well using a folding action.

4. This is the fun bit. Take your lined springform tin and place tablespoons of plain batter in the centre of the tin. Then take 3 tablespoons of the chocolate batter and place in the centre. Keep adding circles and the batter will spread of its own. Don’t tilt the tin, it will just spread by itself. Keep adding 3 tablespoons of batter until both of the batters are used.

5. Carefully transfer the cheesecake into the water bath in the oven making sure not to tilt the cheesecake. Bake cheesecake in the water bath at 160 degrees C (325 degrees F) for 1 hours or until a skewer inserted in the centre comes out clean and the top is golden brown . 

6. Chill thoroughly.


Recipe source: Green Cilantro


Enjoy Baking!