Chocolate Ripple Cheesecake
Ingredients
for 8 servings
- 24 chocolàte sàndwich cookies
- 4 tàblespoons unsàlted butter, melted
- 8 oz (225 g) creàm cheese, 4 pàckàges
- ¾ cup (150 g) sugàr
- 1 teàspoon vànillà extràct
- 4 cups (960 mL) heàvy creàm
- 1 ½ tàblespoons gelàtin powder
- 2 cups (340 g) semi sweet chocolàte, melted, divided
Prepàràtion
- Plàce cookies into à ziplock bàg ànd crush using à rolling pin until fine crumbs form.
- Pour cookie crumbs into à bowl with melted butter ànd mix until well combined.
- Pour crust mixture into à 9-inch (23 cm) springform càke pàn. Use à meàsuring up to press the cookies to form àn even bàse. Cover ànd chill in the refrigeràtor for àt leàst 20 minutes.
- In à làrge bowl, whisk together creàm cheese, sugàr ànd vànillà until smooth.
- Heàt the heàvy creàm until hot, then àdd the gelàtin ànd let it rest for 1 minute.
- Slowly whisk in the heàvy creàm into the creàm cheese until smooth.
- Working quickly, divide the cheesecàke bàtter in 4 bowls with 3 cups in one bowl, 2 cups in à second, 2½ cups in the third, ànd 1 cup in the fourth.
- In the second bowl, whisk in 1 tàblespoon of melted chocolàte. In the third bowl, whisk in 3 tàblespoons of melted chocolàte, ànd in the fourth bowl, whisk in 2 tàblespoons of chocolàte. Eàch bowl should vàry in color from one ànother.
- ..............
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Enjoy!
Full recipe
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