Chocolate Ripple Cheesecake


  • Serves 8
  • Baking & Spices
  • 2 cups Semi-sweet chocolate
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract


  • 24 Chocolate sandwich cookies


  • 4 tbsp Butter, unsalted
  • 4 8-ounce packagesCream cheese
  • 4 cups Heavy cream


  • 1 1/2 tbsp Gelatin, powder


  1. Place cookies into a ziplock bag and crush using a rolling pin until fine crumbs form.
  2. Pour cookie crumbs into a bowl with melted butter and mix until well combined.
  3. Pour crust mixture into a 9-inch (23 cm) springform cake pan. Use a measuring up to press the cookies to form an even base. Cover and chill in the refrigerator for at least 20 minutes.
  4. In a large bowl, whisk together cream cheese, sugar and vanilla until smooth.
  5. Heat the heavy cream until hot, then add the gelatin and let it rest for 1 minute.
  6. Slowly whisk in the heavy cream into the cream cheese until smooth.
  7. Working quickly, divide the cheesecake batter in 4 bowls with 3 cups in one bowl, 2 cups in a second, 2½ cups in the third, and 1 cup in the fourth.
  8. In the second bowl, whisk in 1 tablespoon of melted chocolate. In the third bowl, whisk in 3 tablespoons of melted chocolate, and in the fourth bowl, whisk in 2 tablespoons of chocolate. Each bowl should vary in color from one another.
Please visit Chocolate Ripple Cheesecake for full instructions.

0 Response to "Chocolate Ripple Cheesecake"

Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel