Best Recipe Baked Chocolate Ripple Cheese Cake Delicious Steady

Simple cuisine ultimate Baked Chocolate Ripple Cheese Cake easy, fast, practical.

7 ingredients, 7 steps, cooking Baked Chocolate Ripple Cheese Cake

How are you my mother, now you get present recipe Baked Chocolate Ripple Cheese Cake with 7 ingredients and 7 steps. Below this is how to prepare, please read carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 7 ingredients and 7 stages of easy cooking Baked Chocolate Ripple Cheese Cake.

Ingredients all Baked Chocolate Ripple Cheese Cake

1. It’s : Oreo biscuit Digestive /.
2. Prepare : Unsalted butter , melted.
3. It’s : Cream Cheese (room temperature).
4. It’s : Caster Sugar according or to taste.
5. Prepare : Vanilla extract.
6. You need : Eggs (room temperature).
7. It’s : Dark Chocolate , melted.

If all cooking materials Baked Chocolate Ripple Cheese Cake it’s ready, We’re going into the cooking stage. Below is how to serving with easy.

Stages Cooking 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.
   
8. Finish and Enjoy.

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