Creamy meets tangy: Zebra Raspberry Cake
Raspberries aren't the easiest berry to just eat a handful of. If the seeds are on the large side, you may find yourself needing a spittoon by your chair. P'ting! P'ting! Not terribly dignified.
On the other hand, they give an absolutely brilliant flavor to chocolate and — our favorite! — when combined with something creamy, the tangy contrast is simply to die for. Think Creamsicle, but with raspberry. Then multiply the effect over and over: cream, raspberry, cream, raspberry. Intrigued? You should be.
You will need:
- 3 cups chocolate chip cookie crumbs
- ⅓ cup melted butter
- 3 cups cream cheese
- 1 stick butter, softened at room temperature
- 5 eggs
- 4 tbsp cornstarch
- 1 cup sugar
- 2 cups frozen raspberries, thawed
- Break up the chocolate chip cookies into crumbs. You can either do this by hand, in a food processor, or by rolling a rolling pin over the cookies in a freezer bag. Mix the cookie crumbs with melted butter and press into the bottom of a springform pan. Refrigerate for 30 minutes.
- In the meantime, add cream cheese, butter, eggs, 2 tbsp cornstarch, and sugar to a large mixing bowl and mix with an electric mixer until fluid and smooth.
- Divide the cream cheese mixture into two equal portions. Add the thawed raspberries to a sieve and press the liquid through into one of the bowls. Add a further 2 tbsp cornstarch to the raspberry mixture and stir until consistent.
- For the cake's characteristic zebra stripes, alternately pour small portions of the cream cheese mixture with and without raspberries in the middle of the cookie crust until the entire cake form is filled. Bake at 280 °F for 60 minutes.
Pouring those layers may seem tedious at the time, but once your cake has cooled and is ready for serving, the rewards you reap will make you want to prepare this cake again and again. It looks so pretty as it is, but feel free to garnish with a few fresh raspberries and some mint leaves and this cake will be an absolute stunner. Enjoy!