"Catch That Collierville Zebra"
A decadent chocolate cheesecake with a crunchy cookie crust, rich layers of semi-sweet and white chocolate, and creamy vanilla sour cream topping, perfect for special occasions.
Ingredients
- 1 1/2 cups chocolate wafer crumbs
- 3 tablespoons margarine or butter ⓘ
- 1/2 (6 oz.) package semi-sweet chocolate pieces ⓘ
- 4 (8 oz.) packages cream cheese ⓘ
- 1 1/4 cups sugar ⓘ
- 3 tablespoons cornstarch
- 1/4 teaspoon salt ⓘ
- 5 large eggs ⓘ
- 1 (8 oz.) container sour cream ⓘ
- 2 teaspoons vanilla extract ⓘ
- 1 1/2 cups heavy or whipping cream ⓘ
- 1 1/2 (8 oz.) package semi-sweet chocolate squares
- 8 ounces white chocolate ⓘ
Instructions
- Combine chocolate wafer crumbs and melted margarine or butter; press into the bottom of a 9-inch springform pan to form the crust.
- Melt semi-sweet chocolate pieces and white chocolate; set aside.
- In a large mixing bowl, beat softened cream cheese until smooth.
- Gradually add sugar, cornstarch, and salt; beat until well combined.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream and vanilla extract until smooth.
- Fold melted semi-sweet and white chocolates into the cream cheese mixture.
- Pour the filling into the prepared crust.
- Bake at 350°F (175°C) for about 60 minutes or until the center is set.
- Let cool completely, then refrigerate for several hours or overnight.
- Whip heavy cream until stiff peaks form; spread over the cooled cheesecake for topping.
Tips & Substitutions
For a gluten-free option, substitute chocolate wafer crumbs with ground almonds or gluten-free cookies. If you prefer a richer flavor, consider using dark chocolate instead of semi-sweet. To ensure easy removal from the springform pan, line the bottom with parchment paper before adding the crust. Make sure all ingredients are at room temperature for even blending.
Serving Suggestions
Serve this cheesecake chilled, topped with fresh berries or a drizzle of chocolate sauce for extra indulgence. It pairs beautifully with Anniversary Cookies or a side of whipped cream. Consider serving alongside a cup of coffee or tea for a delightful dessert experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to five days. If you want to keep it longer, you can freeze individual slices wrapped in plastic wrap and aluminum foil for up to three months. Thaw in the fridge overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of "Catch That Collierville Zebra" contains roughly 623 calories, with 3g protein, 89g carbohydrates, and 8g fat. Note that it is relatively high in sodium, at 693mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of chocolate for this recipe?
Yes, you can substitute semi-sweet chocolate with dark or milk chocolate based on your preference. Just keep in mind that the sweetness level may change, so adjust the sugar accordingly if using sweeter chocolate.
What can I do if my cheesecake cracks while baking?
Cracks can happen if the cheesecake is overbaked or if it's baked at too high a temperature. To prevent this, ensure your oven is calibrated correctly and consider placing a pan of water in the oven to create steam, which helps keep the cheesecake moist.
Is it necessary to whip the cream before adding it on top?
Whipping the cream until stiff peaks form is essential for a fluffy topping that holds its shape. If you skip this step, the cream may not spread evenly or maintain its texture on the cheesecake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).