Servings: 8
A decadent dessert with layers of chocolate ripple. Mesmerizing and super fun to make!
Ingredients
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24 chocolate sandwich cookies
4 tablespoons unsalted butter, melted
32 oz cream cheese(900 g), 4 packages
¾ cup sugar(150 g)
1 teaspoon vanilla extract
4 cups heavy cream(960 mL)
1 ½ tablespoon gelatin powder
2 cups semi-sweet chocolate(340 g), melted, divided
How to make Chocolate Ripple Cheesecake
Step 1: Add the cookies in a ziplock. With a rolling pin, crush them until fine crumbs mode.
Step 2: Transfer the crumbs in a bowl. Add in the melted butter and mix until incorporated.
Step 3: In a 9-inch or 23 cm springform cake pan, transfer the crust mixture. Evenly press on the bottom of the pan using a measuring cup. Place in the fridge to chill, covered, for at least 20 minutes.
Step 4: Meanwhile, in a large bowl, add the cream cheese, sugar, and vanilla. Whisk until smooth.
Step 5: Then, warm heavy cream until hot before adding in the gelatin. Remove from the heat and allow to sit for a minute.
Step 6: Gradually whisk the heavy cream into the cream cheese until smooth.
Step 7: Separate the cheesecake batter quickly in 4 bowls about 3 cups or 720 ml in the first bowl, 2 cups or 480 ml in another, 2 1/2 cups or 600 ml in the next, and a cup or 240 ml in the last bowl.
Step 8: Grab the second bowl and whisk in a tbsp melted chocolate.
Step 9: The third bowl with 3 tbsp melted chocolate.
Step 10: Fourth bowl, 2 tbsp chocolate. Note that individual bowls will vary in colour.
To build the cheesecake:
Step 11: In the middle of the pan, gradually pour in the contents of the first bowl. When the batter has spread, pour the contents of the rest of the bowl in order. In case the liquid is not anymore liquidy, just place in the microwave for about 30 seconds before pouring into the pan.
Step 12: Using a plastic wrap, tightly cover the top of the pan. Place inside the fridge to chill for about 4 hours or overnight.
Ingredients
- 24 chocolate sandwich cookies
- 4 tablespoons unsalted butter, melted
- 32 oz cream cheese(900 g), 4 packages
- ¾ cup sugar(150 g)
- 1 teaspoon vanilla extract
- 4 cups heavy cream(960 mL)
- 1 ½ tablespoon gelatin powder
- 2 cups semi-sweet chocolate(340 g), melted, divided
Instructions
Step 1: Add the cookies in a ziplock. With a rolling pin, crush them until fine crumbs mode.
Step 2: Transfer the crumbs in a bowl. Add in the melted butter and mix until incorporated.
Step 3: In a 9-inch or 23 cm springform cake pan, transfer the crust mixture. Evenly press on the bottom of the pan using a measuring cup. Place in the fridge to chill, covered, for at least 20 minutes.
Step 4: Meanwhile, in a large bowl, add the cream cheese, sugar, and vanilla. Whisk until smooth.
Step 5: Then, warm heavy cream until hot before adding in the gelatin. Remove from the heat and allow to sit for a minute.
Step 6: Gradually whisk the heavy cream into the cream cheese until smooth.
Step 7: Separate the cheesecake batter quickly in 4 bowls about 3 cups or 720 ml in the first bowl, 2 cups or 480 ml in another, 2 1/2 cups or 600 ml in the next, and a cup or 240 ml in the last bowl.
Step 8: Grab the second bowl and whisk in a tbsp melted chocolate.
Step 9: The third bowl with 3 tbsp melted chocolate.
Step 10: Fourth bowl, 2 tbsp chocolate. Note that individual bowls will vary in colour.
To build the cheesecake:
Step 11: In the middle of the pan, gradually pour in the contents of the first bowl. When the batter has spread, pour the contents of the rest of the bowl in order. In case the liquid is not anymore liquidy, just place in the microwave for about 30 seconds before pouring into the pan.
Step 12: Using a plastic wrap, tightly cover the top of the pan. Place inside the fridge to chill for about 4 hours or overnight.
