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)
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!