• 5a2ade1566559ac2bacf07ab0ac56903

Chocolate Ripple Cheesecake

A light, chocolate cheesecake.

Prep
Cook
Serves 10people
Ingredients
85
gr butter
300
gr chocolate digestives
500
ml cream
500
gr cream cheese
85
gr castor sugar
1
sachet gelatine (or vegetarian alternative)
220
gr dark chocolate (melted)
Directions
1.
Add chocolate biscuits to food processor to form crumbs.
2.
Melt butter and stir into biscuits. Add to spring form tin (23cm) and spread evenly over base. Lightly press with masher to bind together. Allow to chill in the fridge for 20 mins.
3.
Beat cream cheese and sugar together in a bowl. Add cream and beat until floppy.
4.
Dissolve gelatine in a little water and add to the cream mixture.
5.
Divide the mixture between two bowls. Add the melted chocolate to one of the bowls and beat through.
6.
Add some of the chocolate mixture to the tin containing your biscuit base. Follow by adding the plain mixture. Repeat by adding alternate chocolate and plain layers. Using the end of a wooden spoon, lightly stir the cheesecake mixture until you get a chocolate ripple effect through the cake.
7.
Place in fridge and chill for at least 3 hours so that the cheesecake will set.

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