Servings: 12 to 16
This decadent raspberry–vanilla zebra cheesecake is a showstopping, sophisticated version of one of America’s favorite desserts, and it’s deceivingly easy to prepare. Both the crisp, nutty crust and smooth, airy mascarpone–cream cheese filling mix up quickly before assembling and baking. Plus, this cake can be made several days in advance, making it a perfect party dessert.
Make Ahead Tips
The crust can be baked, cooled, covered, and stowed at room temperature for 2 days before proceeding with the recipe.
The cheesecake can be refrigerated for up to 4 days or frozen for up to 1 month. To freeze, put the unmolded, cooled cheesecake in the freezer, uncovered, until the top is cold and firm, and then wrap it in two layers of plastic and one layer of foil. Thaw in the refrigerator overnight.
To add a finishing touch, top the baked and cooled cake with sweetened crème fraîche. Put 1⁄2 cup (4 oz./113 g) crème fraîche, 2 Tbs. confectioners’ sugar, and a drop of pure vanilla extract in a small bowl and mix until well blended. Pour over the cheesecake and, using an offset spatula, spread evenly to within 1⁄2 inch (12 mm) of the edge. Chill until set, 1 to 2 hours.
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