Chocolate Ripple Cheesecake
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h. 30 min.
Ready in
Ingredients
for
8
- For the base
- ⅔ cup dark chocolate Digestive biscuit (crushed)
- ¼ cup butter (melted)
- For the filling
- 1.333 cups white chocolate (chopped)
- 1.333 cups cream (48% fat)
- 1.333 cups cream cheese
- ½ tsp vanilla extract
- ⅔ cup plain Dark chocolate chopped (70% cocoa solids)
- To decorate
- 34 chocolate Ladyfinger
How healthy are the main ingredients?
cream cheesePreparation steps
1.
Line the base of a 20cm|8" round, deep springform tin with non-stick baking paper.
2.
For the base: mix the crushed biscuits with the melted butter and press into the base of the tin. Press down with the back of a spoon.
3.
For the filling: melt the white chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and set aside to cool a little.
4.
Reserve 3 tablespoons of the cream. Pour the remainder into a large bowl with the cream cheese and vanilla. Whisk until smooth.
5.
Add the melted white chocolate and whisk again until smooth and thick.
6.
Spoon about 6 tablespoons of the white chocolate mixture into a mixing bowl. Spoon the remaining mixture into the tin and smooth the top. Chill for 30 minutes.
7.
Add the reserved cream to the reserved white chocolate mixture and mix together until smooth. Spoon over the set mixture in the tin.
8.
Melt the plain chocolate as before and drizzle over the top of the cheesecake. Use a knife to swirl the toppings together. Chill for at least 2 hours.
9.
Release from the tin and stand the chocolate wafer biscuits around the cake.
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