Zebra raspberry cake

published on 3 July, 2017 at 17:25
Ingredients:

300 g chocolate cookies
80 g melted butter
750 g cream cheese
125 g butter
5 eggs
4 tablespoons corn starch
250 g sugar
250 g frozen raspberries

To make the crust, crumble the biscuits. Mix crumbs with the butter and press on the bottom of a spring form. Cool for 30 minutes.
In a large bowl mix cream cheese, butter, eggs, two tablespoons of corn starch and sugar and mix everything until combined
Divide the cream into two equally sized portions.
Press the thawed raspberries through a strainer into one of the cream portions. Add two tablespoons of corn starch and stir
For the zebra alternate white and pink.
Bake at 140 °C for 60 minutes.
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