Baked Chocolate Ripple Cheese Cake
Baked Chocolate Ripple Cheese Cake

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, baked chocolate ripple cheese cake. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

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Baked Chocolate Ripple Cheese Cake is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Baked Chocolate Ripple Cheese Cake is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook baked chocolate ripple cheese cake using 7 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Baked Chocolate Ripple Cheese Cake:
  1. Make ready 150 g Oreo biscuit Digestive /
  2. Prepare 60 g Unsalted butter , melted
  3. Make ready 750 g Cream Cheese (room temperature)
  4. Take 1/4 cup Caster Sugar according or to taste
  5. Make ready 1/2 tsp Vanilla extract
  6. Prepare 3 Eggs (room temperature)
  7. Get 100 g Dark Chocolate , melted

Reviews and Ratings Global Ratings Chocolate Baking. Do you remember Chocolate Ripple Cake? Chocolate Ripple Cheesecake is a modern version of that yummy favourite. Turn off heat, leave the cheesecake in the oven for a further hour with the door closed. chocolate ripple cheesecake.

Instructions to make Baked Chocolate Ripple Cheese Cake:
  1. Preheat oven to 180C (160C fan). Grease a 13cm x 36cm rectangular tin.
  2. Place the biscuits and melted butter in the bowl of a food processor and blend until the mixture resembles wet sand. Place this mixture in the tin and press firmly over the base and sides of the tin.
  3. Bake in the oven for 10-12 mins or until firm. Allow to cool completely.
  4. Meanwhile, place the cream cheese, sugar and vanilla extract in the bowl of an electric mixer, beat until smooth.
  5. Add the eggs, one at a time, beating well between each addition. Divide the mixture into 2 equal amounts.
  6. Add the melted chocolate to one portion. Spoon alternate amounts of the chocolate and vanilla mixture into the tin over the biscuit layer and then, using the end of a spoon, swirl the two mixtures to create a 'ripple' effect.
  7. Bake for 20-25 minutes or until just wobbly in the center. Cool and serve.

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