Zebra Cheesecake Without Baking: Creamy And Very Soft!

INGREDIENTS (for a 20cm cake pan)
For the base:
200g of cookies
2 tbsp of unsweetened cocoa powder
125g (1/2 cup) of butter
 
For the filling:
4 eggs
150g (3/4 cup) of sugar
6 tbsp of all-purpose flour
2 tbsp of unsweetened cocoa powder
1 tsp of vanilla extract
250g (1 cup) of mascarpone
120g (1/2 cup) of ricotta
200ml (3/4 cup + 1 tbsp) of cooking cream
 
METHOD
1. Finely crush the biscuits using a food processor and melt the butter in the microwave or on the stovetop.
2. In a large bowl, mix the crushed biscuits, 2 tbsp of cocoa powder, and the melted butter. Stir with a spoon until the mixture is smooth and well combined.
3. Press the mixture firmly into the bottom of the cake pan using the back of a spoon. Place it in the fridge.
4. Whisk the egg whites in a large bowl until stiff peaks form, using an electric mixer.
5. In another large bowl, whisk the egg yolks, sugar, and vanilla extract until the mixture is light and frothy.
6. Add the mascarpone, ricotta, and cooking cream, and mix again until smooth.
7. Divide the mixture into two parts by transferring it into two bowls.
8. Add 4 tbsp of flour to one half and 2 tbsp of flour to the other half.
9. Mix both mixtures with an electric mixer until fully incorporated.
10. Add 2 tbsp of cocoa powder to one of the mixtures, and mix again with the electric mixer until smooth.
11. Gently fold the whipped egg whites into both mixtures, equally, using a spatula and folding from the bottom up.
12. Retrieve the cake pan and alternate the two mixtures on top of the base: add two heaping tablespoons of the white mixture and two heaping tablespoons of the dark mixture, always pouring them in the center.
13. Bake at 180°C (350°F) for about 50 minutes.

https://www.cookist.com/no-bake-zebra-cheesecake-creamy-soft-and-irresistible/