Ingredients for Tiger Stripes Cheesecake
- Oreo Cookies
- Digestive Biscuits
- Butter
- 500g cream cheese (full-fat recommended)
- Caster Sugar
- Eggs
- Skim Milk
- 150g sour cream
- 1 tablespoon rum
- 1 tablespoon lemon juice
- Dark Chocolate
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How to Make Tiger Stripes Cheesecake
- Preheat oven to 160°C (320°F).
- Combine 150g crushed biscuit crumbs with 75g melted unsalted butter.
- Press the crumb mixture firmly into the bottom of a lined 18cm springform cake pan.
- Bake the crust for 12 minutes at 160°C (320°F).
- Remove from oven and let cool completely.
- In a large bowl, beat 500g cream cheese with 150g granulated sugar until smooth and creamy.
- Add 3 large eggs one at a time, beating well after each addition.
- Reduce mixer speed to low and beat in 150g sour cream and 60ml milk until just combined.
- Divide the batter into two equal portions (approximately 490g each).
- In one portion, stir in 100g melted dark chocolate and 1 tablespoon of rum until well blended.
- In the other portion, stir in 1 tablespoon of lemon juice.
- Spoon alternating ladles of plain and chocolate batter onto the cooled crust, creating a tiger stripe effect.
- Bake at 160°C (320°F) for 50-60 minutes, or until the edges are set and the center is just slightly wobbly.
- Let cool completely in the oven with the door slightly ajar for 1 hour.
- Refrigerate for at least 3 hours, or preferably overnight, before serving for best flavor.
Nutrition Information (Approximate per serving)
Sodium
114 g
Sugar
495g
Fat
976g
Carbs
73g
