Chocolate Ripple Cheesecake
Ingredients
- 4 tbsp butter
- 8 ounce cream cheese, 4 packs (225 g)
- 1 tsp vanilla extract
- 1 1/2 tbsp gelatin powder
Preparation
- Place biscuits and crush with a rolling pin.
- Cover and chill for at least 20 minutes in the fridge.
- In a large bowlwhisk together cream cheese, sugar and vanilla.
- Slowly whisk in the cream into the cream cheese.
- Working split the batter in 4 bowls 3 cups in 1 bowl, 2 cups at another, two 1/2 cups at the next, and one cup at the fourth.
- At the second bowl, then whisk in 1 tbsp of chocolate. In the next bowlwhisk in 3 tablespoons of chocolateand in the bowl, whisk in 2 tablespoons of chocolate. Each bowl needs to change from one another in colour.
- To build the cheesecake pour of bowl . After batter has spread repeat with the bowls in order. Before pouring, In case your dishes have sat out too long, and are not liquidy, microwave.
- Cover of the pan and chill for 4 hours or overnight in the refrigerator.
Enjoy!