Chocolate Ripple Cheesecake Recipes

CHOCOLATE RIPPLE CHEESECAKE RECIPE BY TASTY

Steps:

• Place cookies into a ziplock bag and crush using a rolling pin until fine crumbs form.
• Pour cookie crumbs into a bowl with melted butter and mix until well combined.
• Pour crust mixture into a 9-inch (23 cm) springform cake pan. Use a measuring up to press the cookies to form an even base. Cover and chill in the refrigerator for at least 20 minutes.
• In a large bowl, whisk together cream cheese, sugar and vanilla until smooth.
• Heat the heavy cream until hot, then add the gelatin and let it rest for 1 minute.
• Slowly whisk in the heavy cream into the cream cheese until smooth.
• Working quickly, divide the cheesecake batter in 4 bowls with 3 cups (720 ml) in one bowl, 2 cups (480 ml) in a second, 2½ cups (600 ml) in the third, and 1 cup (240 ml) in the fourth.
• In the second bowl, whisk in 1 tablespoon of melted chocolate. In the third bowl, whisk in 3 tablespoons of melted chocolate, and in the fourth bowl, whisk in 2 tablespoons of chocolate. Each bowl should vary in color from one another.
• To assemble the cheesecake, slowly pour the contents of bowl 1 into the center of the pan. Once batter has spread repeat with the remaining bowls in numerical order. If your bowls have sat out too long, and aren't liquidy, microwave for 30 seconds before pouring.
• Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before serving.
• Enjoy!

FOREVERMAMA'S CHOCOLATE RIPPLE CHEESECAKE

Steps:

• Cheesecake:.
• Combine 1st 3 ingredients; press onto bottom and 3" up sides of a 9" springform pan (refer to note # 1).
• Combine 2 (8 ounce) pkg.'s cream cheese and 1/2 cup sour cream; beat at medium speed of an electric mixer until fluffy.
• Add 3 eggs one at a time, beating after each addition.
• Add 1 teaspoons vanilla and melted white chocolate (refer to note # 2), stirring just until blended. Spoon half of mixture over chocolate crust. Set other half aside.
• Combine 1 (8 ounce) package cream cheese and 1/4 cup sugar; beat at medium speed of an electric mixer until fluffy.
• Add 1 egg and 1/4 teaspoons vanilla; blend well. Stir in melted semisweet chocolate (refer to note # 2) and 1/3 cup sour cream. Spoon gently over white chocolate layer.
• Carefully spoon remaining white chocolate mixture over chocolate layer.
• Bake at 300 degrees fahrenheit for 1 hour - 1 1/2 hours or until cheese cake is almost set.
• Turn oven off, and partially open oven door (refer to note# 3). Leave cake in oven 30 - 45 minutes.
• Remove from oven; run knife around crust to loosen sides.
• Cool on wire rack; cover and chill at least 8 hours.
• Remove outer rim of springform pan, and place cheesecake on serving plate.
• Spread warm Chocolate Glaze over cheesecake (recipe follows).
• Chocolate Glaze:.
• Combine chocolate and butter in top of a double boiler on low heat; cook until melted (refer to note below). Remove from heat; add remaining ingredients, stirring until smooth. Spread over cheesecake while glaze is warm. Makes 1 cup.
• NOTE # 1: I always end up using more of the 1st 3 ingredients to press onto pan because it never seems to be enough. I've also found through trial and error that the chocolate wafer mixture adheres to pan better if you butter your pan first.
• NOTE # 2: When melting chocolate over a double boiler be careful not to let the boiling water heavily touch the pan that the chocolate is inches This will cause the chocolate to seize (harden in lumps), and will not soften to a smooth texture. Too high a temperature will also cause the same effect. This is especially true for white chocolate which is more sensitive to seizing, be sure to melt gently.
• NOTE # 3: Depending on your oven, it may not be easy to leave your door partially open which means, more or less 2-4 inches open. Therefore, place a kitchen towel on the corner of your oven door and snug the door against it. This will keep your oven door partially open.

WHITE CHOCOLATE & RASPBERRY RIPPLE BAKED CHEESECAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4, and line the base of a 23cm springform cake tin with baking parchment. Tip the biscuits and freeze-dried raspberries, if using, into a food processor, and blitz to fine crumbs. Pulse in the butter to coat the crumbs, then tip the mixture into the prepared tin and press into an even layer using the back of a spoon. Chill until needed.
• For the filling, put the raspberries, lemon juice and 2 tsp caster sugar in a pan over a medium heat. Cook for 4-5 mins until the berries have softened and become juicy. Transfer to a food processor and blitz until smooth. Tip into a bowl and leave to cool. If you prefer a smooth purée, sieve the mixture through a fine mesh sieve and discard the pips.
• Beat the soft cheese using an electric whisk until loosened, then whisk in 175g sugar, the eggs, yolks, cream and vanilla until smooth. Melt the white chocolate in a heatproof bowl in the microwave in 20-second bursts, or over a pan of simmering water, ensuring the bottom of the bowl doesn't touch the water. Slowly pour a third of the sweetened soft cheese mixture into the melted chocolate, whisking continuously until combined, then pour that into the rest of the soft cheese mixture. Whisk until fully combined.
• Remove the tin from the fridge, and tightly wrap the bottom of the tin with foil to prevent any leaking. Sit the tin in a deep roasting tin. Pour the cheesecake mixture over the biscuit base. Spoon over the raspberry purée, and swirl it into the cheesecake mix using a skewer.
• Put the roasting tin in the oven, then pour enough hot water into the roasting tin to come 2½cm up the side of the cake tin. Bake for 1 hr 15 mins-1 hr 30 mins, or until the edge of the cheesecake is set, but the centre has a slight wobble (it will continue to set in the fridge).
• Put the tin on a wire rack, then run a small, sharp knife around the edge. Leave to cool completely in the tin, then chill for at least 6 hrs before removing from the tin.