Servings: 8
This Chocolate Ripple Cheesecake is the best dessert I’ve made in a while!
Ingredients
32 ounces cream cheese(900 grams), 4 packages
24 chocolate sandwich cookies
1 tsp vanilla extract
4 tbsp unsalted butter, melted
¾ c. sugar(150 grams)
2 c. semi-sweet chocolate(340 grams), melted, divided
4 c. heavy cream(960 ml)
1 ½ tbsp gelatin powder
How to make Chocolate Ripple Cheesecake
Step 1: Into a ziplock bag, place the cookies. Using a rolling pin, crush the cookies until fine crumbs. Into a bowl, pour the cookie crumbs. Add the melted butter and mix well until blended.
Step 2: Into a 9-inch (23 cm) springform cake pan, pour the crust mixture. To form an even base, use a measuring cup to press the cookies. Tent and chill for at least 20 minutes in the fridge.
Step 3: Combine the cream cheese, sugar, and vanilla in a large bowl until smooth.
Step 4: Next, heat the heavy cream until heated through. Add the gelatin and allow it to rest for about a minute. Then, gradually stir in the heavy cream until smooth.
Step 5: In 4 bowls with 3 cups (720 ml) in one bowl, 2 cups (480 ml) in the other, 2½ cups (600 ml) in the third, and 1 cup (240 ml) in the last bowl, divide the cheesecake batter.
Step 6: Stir in 1 tbsp of melted chocolate in the second bowl. 3 tbsp of melted chocolate in the third bowl and 2 tbsp of chocolate in the last bowl.
Step 7: To Assemble: Into the middle of the pan, gradually pour the contents of the first bowl. Let the batter spread, before pouring in the contents of the second bowl. Do the same for the remaining third and fourth bowls. You can microwave the contents of the bowl for 30 seconds before pouring it if needed.
Step 8: Using plastic wrap, tightly cover the top of the pan and place it in the fridge to chill for at least 4 hours or overnight.
Chocolate Ripple Cheesecake
Ingredients
- 32 ounces cream cheese 900 grams, 4 packages
- 24 chocolate sandwich cookies
- 1 tsp vanilla extract
- 4 tbsp unsalted butter melted
- ¾ c. sugar 150 grams
- 2 c. semi-sweet chocolate 340 grams, melted, divided
- 4 c. heavy cream 960 ml
- 1 ½ tbsp gelatin powder
Instructions
- Into a ziplock bag, place the cookies. Using a rolling pin, crush the cookies until fine crumbs. Into a bowl, pour the cookie crumbs. Add the melted butter and mix well until blended.
- Into a 9-inch (23 cm) springform cake pan, pour the crust mixture. To form an even base, use a measuring cup to press the cookies. Tent and chill for at least 20 minutes in the fridge.
- Combine the cream cheese, sugar, and vanilla in a large bowl until smooth.
- Next, heat the heavy cream until heated through. Add the gelatin and allow it to rest for about a minute. Then, gradually stir in the heavy cream until smooth.
- In 4 bowls with 3 cups (720 ml) in one bowl, 2 cups (480 ml) in the other, 2½ cups (600 ml) in the third, and 1 cup (240 ml) in the last bowl, divide the cheesecake batter.
- Stir in 1 tbsp of melted chocolate in the second bowl. 3 tbsp of melted chocolate in the third bowl and 2 tbsp of chocolate in the last bowl.
- To Assemble: Into the middle of the pan, gradually pour the contents of the first bowl. Let the batter spread, before pouring in the contents of the second bowl. Do the same for the remaining third and fourth bowls. You can microwave the contents of the bowl for 30 seconds before pouring it if needed.
- Using plastic wrap, tightly cover the top of the pan and place it in the fridge to chill for at least 4 hours or overnight.
