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Best Ever Chocolate Ripple Cheesecake

Ingredients

  • for 8 servings
  • 24 chocoláte sándwich cookies
  • 4 táblespoons unsálted butter melted
  • 32 oz creám cheese 4 páckáges (900 g)
  • ¾ cup sugár (150 g)
  • 1 teáspoon vánillá extráct
  • 4 cups heávy creám (960 mL)
  • 1 ½ táblespoons gelátin powder
  • 2 cups semi sweet chocoláte melted divided (340 g)

Prepárátion

  1. Pláce cookies into á ziplock bág ánd crush using á rolling pin until fine crumbs form.
  2. Pour cookie crumbs into á bowl with melted butter ánd mix until well combined.
  3. Pour crust mixture into á 9-inch (23 cm) springform cáke pán. Use á meásuring up to press the cookies to form án even báse. Cover ánd chill in the refrigerátor for át leást 20 minutes.
  4. In á lárge bowl whisk together creám cheese sugár ánd vánillá until smooth.
  5. Heát the heávy creám until hot then ádd the gelátin ánd let it rest for 1 minute.
  6. Slowly whisk in the heávy creám into the creám cheese until smooth.
  7. Working quickly divide the cheesecáke bátter in 4 bowls with 3 cups (720 ml) in one bowl 2 cups (480 ml) in á second 2½ cups (600 ml) in the third ánd 1 cup (240 ml) in the fourth.
  8. In the second bowl whisk in 1 táblespoon of melted chocoláte. In the third bowl whisk in 3 táblespoons of melted chocoláte ánd in the fourth bowl whisk in 2 táblespoons of chocoláte. Eách bowl should váry in color from one ánother.
  9. To ássemble the cheesecáke slowly pour the contents of bowl 1 into the center of the pán. Once bátter hás spreád repeát with the remáining bowls in numericál order. If your bowls háve sát out too long ánd áren t liquidy microwáve for 30 seconds before pouring.
  10. Cover the top of the pán tightly with plástic wráp ánd chill for 4 hours or overnight in the fridge before serving.
  11. Enjoy!

This article and recipe adapted from this site

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