Tiger Stripes Cheesecake Recipes

Steps:

• Mix biscuit crumbs with melted butter. Toss biscuit crumbs into a lined 18cm cake pan and press firmly. Bake biscuit base at 160C for 12 minutes. Cool for use later.
• Cream cheese with sugar till smooth and creamy.
• Add in egg one at at time and beat till well blended.
• Using low speed, beat in the sour cream and milk.
• Divide batter into 2 equal portions of about 490g per portion.
• Stir melted chocolate and rum into 1 portion of batter till well blended.
• Add lemon juice into the other portion of the batter.
• Spoon 1 ladle full of plain batter into the middle of the biscuit base, then 1 ladle full of the chocolate batter on top of the plain batter. Alternate between the two batters till all batter is used up.
• Bake at 160C for 50 - 60 minutes till the circumference of the cake is cooked. The centre of the cake could be wobbly. Remove cake and cool for 1 hour. Chilled cake for at least 3 hours before serving, or overnight for better flavour.

Steps:

• Combine white chocolate and peanut butter in top of double boiler above water heated to boiling. Reduce heat and stir constantly until mixture is melted and well blended. Spread mixture onto a waxed-paper-lined 10x15-inch jelly roll pan. Pour semisweet chocolate over first layer and swirl through with a knife. Chill until firm. Cut into small squares. Store in refrigerator. Note: Chocolate and peanut butter may be melted in a microwave oven.

Steps:

• Preheat oven to 350°F
• Combine crumbs and margarine; press firmly on bottom of 9" springform pan.
• In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, flour, and vanilla; mix well.
• Divide batter in half. Add marmalade to ½ of batter, and add red and yellow food color for that tiger orange look (if you like); mix well. Pour vanilla batter into prepared pan. Top evenly with orange batter.
• Bake 50 - 55 minutes or until cake springs back when lightly touched. Cool. Chill thoroughly; refrigerate leftovers.

Steps:

• Heat oven to 350 degrees F.
• Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
• Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Top with pie filling before serving.