Zebra Cheesecake [Happy Birthday, Fräulein Zebra]

Hello my lovlies!

Guess who’s back? Thanks to Mr Zebra all recipes will be available in English again – yay!

I know I’m repeating myself… but seriously: time is moving quickly! The new year has just happened and I am still getting used to it being 2016 and not 2015. Maybe you know the feeling when you are writing down the date January 201… ummm… 6? Every year is the same! By the time I finally remember that it’s 2016 it will already be Spring.

Do you know another sign that time is moving quickly? It’s Fräulein Zebra’s birthday again! Unbelievable, isn’t it? It’s been a whole 2 years since I started my humble blog and the time has flown by. 12 months ago we had a big party for our 1st birthday, but this year we are going to keep in low key. However, there’s still going to be cake! And, of course, it’s fine if you drop me a line with a little birthday message  🙂




Oh well, back to the cake. It has everything a proper birthday cake needs. Except candles – Zebra forgot to get them. Oh well, doesn’t matter, we are still going to party like it’s 201… ummm… and we are going to do that with a red smoothie striped Zebra-themed cheesecake! That’s a mouthful.



Zebra Cheesecake

for a 18cm Springform pan

  • 65g sugar
  • 65g butter
  • 1 egg
  • 65g flour
  • 1 TL baking powder
  • vanilla


  • 6 leaves of gelatin
  • 100ml unsweetened condensed milk
  • 75g sugar
  • 150g yoghurt
  • 300g cream cheese


  • 250ml red grape juice
  • 200ml red Smoothie
  • 35g corn starch


Preheat the oven to 160 degrees (Gas mark 3) and line a little spring form pan with baking paper.

For the base, mix butter and sugar until it’s fluffy. Then add the egg and beat it until creamy. Mix the flour, baking powder and vanilla and add it to the mix. Pour this batter into the spring form pan and bake for 20 – 25 minutes. Remove from the oven and leave it to cool down at room temperature.

For the cheese filling soak gelatin leaves in cold water. Heat up condensed milk and sugar in a little pan and bring it to a simmer. Once it’s simmering remove it from the heat. Grab the gelatin from the cold water and squeeze any excess liquid out before adding it to the hot mixture. While the pan is still off the heat, stir the gelatin in until it completely dissolves. Add the yogurt and then set aside.

In a mixing bowl beat the cream cheese until smooth and then slowly add the condensed milk/yogurt mixture until it is combined.

To make the fruit filling, mix grape juice and smoothie. Take 4-5 table spoons of the liquid and mix it with the starch until there are no more lumps. Bring the rest of the liquid to boil before whisking in the starch mixture until it thickens. Then remove from heat.

Put a cake ring around the cheesecake base. Starting in the middle of the cake, add roughly 2 tablespoons of the cream cheese mixture and then the same amount of fruit mixture on top of it. Repeat this process until both mixtures have been completely used up. Put the cake in the fridge for at least 5 hours (but preferably overnight) to set. Remove the cake ring and serve.



I received the beautiful custom wine glasses from Personello and created an easy table setting with them. I added food colouring to water (you can use whichever colour you like!) and poured it into the wine glasses before adding awesome floating candles. Easy yet beautiful, especially when the water begins to shimmer as the candles are lit. Of course the wine glasses also work perfectly for drinking wine J One last advantage is that you will never confuse your glass with someone else’s!

Now I hope we are going to have a nice Zebra party and stay tuned because there may be some exciting news coming to this page soon.

See you, stay sweet & HAPPY BAKING!

xx Kristin



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