Chocolate Ripple Cheesecake

Chocolate Ripple Cheesecake

Ingredients:

• Oreo cookies 24
• Melted butter 4 tablespoons
• Philadelphia cream cheese 900 gm
• Powdered sugar (icing sugar) 1 cup or according to taste
• Vanilla extract 1 teaspoon
• Heaving cream (whipping cream) 4 cups (940 ml)
• Gelatin powder 2 teaspoons
• Melted chocolate 1 cup (we need 6 tablespoons)

preparation:

1. Blend the biscuits to a crumb consistency. Add melted butter and mix. Add this mixture to a pan and flatten down.
2. Melt the dark and milk chocolate in a microwave at 20 min intervals.
3. In a separate bowl add cream cheese, vanilla and powdered sugar. Whip using a beater to soft peaks.
4. Heat whipping cream in a microwave for 2 to 3 mins and add gelatin. Mix until there are no lumps. Bring to room temperature.
5. In a bowl add the whipping cream to the cream cheese mixture in intervals and mix till incorporated.
6. Prepare bowls as following:

Preparation of bowls:

Bowl 1 = 3 cups mixture + no chocolate

Bowl 2 = 2 cups mixture + 1 Tbsp chocolate

Bowl 3 = 2 ½ cups mixture + 3 Tbsp chocolate

Bowl 4 = 1 cup mixture + 2 Tbsp chocolate

7. In the spring foam pan add bowl 1 first, then the 2^nd and so on till you get the ripple effect.
8. Refrigerate over night to allow it to set.
9. Enjoy!

Print Recipe

Chocolate Ripple Cheesecake​

Author: Naush

Ingredients

• Oreo cookies 24
• Melted butter 4 tablespoons
• Philadelphia cream cheese 900 gm
• Powdered sugar (icing sugar) 1 cup or according to taste
• Vanilla extract 1 teaspoon
• Heaving cream (whipping cream) 4 cups (940 ml)
• Gelatin powder 2 teaspoons
• Melted chocolate 1 cup (we need 6 tablespoons)

Instructions

• Blend the biscuits to a crumb consistency. Add melted butter and mix. Add this mixture to a pan and flatten down.
• Melt the dark and milk chocolate in a microwave at 20 min intervals.
• In a separate bowl add cream cheese, vanilla and powdered sugar. Whip using a beater to soft peaks.
• Heat whipping cream in a microwave for 2 to 3 mins and add gelatin. Mix until there are no lumps. Bring to room temperature.
• In a bowl add the whipping cream to the cream cheese mixture in intervals and mix till incorporated.
• Prepare bowls as following:
• Bowl 1 = 3 cups mixture + no chocolate
• Bowl 2 = 2 cups mixture + 1 Tbsp chocolate
• Bowl 3 = 2 ½ cups mixture + 3 Tbsp chocolate
• Bowl 4 = 1 cup mixture + 2 Tbsp chocolate
• In the spring foam pan add bowl 1 first, then the 2nd and so on till you get the ripple effect.
• Refrigerate over night to allow it to set.
• Enjoy!