Choc ripple cheesecake tart

Whether or not you've always liked to prepare or you have chosen up it as a spare time activity throughout quarantine, we would see a guess that you're on the lookout for new recipes to use out. Afterall, getting creative in your kitchen can be a wonderful and satisfying means to spend time.

We've assembled most the very loved, highest ranked Choc ripple cheesecake tart in our site. It is the very best of the best!

We have rounded up the best recipes . They're our most loved, rated and commented 5star recipes from our huge group, all in one area. These apps, mains, desserts and are ensured delicious!

How to make Choc ripple cheesecake tart

  • Yield : 8
  • Prep Time : 0:55
  • Cook Time : 0:37
  • Total Time : 1:32

Ingredients

  • 150g Arnott's Choc Ripple Biscuits
  • 60g butter, melted
  • 375g cream cheese
  • 55g (1/4 cup) caster sugar
  • 1/2 teaspoon vanilla extract
  • 3 eggs
  • 100g dark chocolate, melted

Method

  • Step 1 Preheat oven to 180°C (160°C fan). Grease a 13cm x 36cm rectangular tart tin. Place the biscuits and melted butter in the bowl of a food processor and blend until the mixture resembles wet sand. Place the mixture in the tart tin and press firmly over the base and sides of the tin. Bake in the oven for 10-12 mins or until firm. Allow to cool completely.
  • Step 2 Place the cream cheese, sugar and vanilla extract in the bowl of an electric mixer, beat until smooth. Add the eggs, one at a time, beating well between each addition. Divide the mixture into two equal amounts and add the melted chocolate to one portion. Spoon alternate amounts of the chocolate and vanilla mixture into the tart case and then, using the end of a spoon, swirl the two mixtures to create a 'ripple' effect. Bake for 20-25 minutes or until just set. Cool and serve.

© Copyright 2020 Get Recipe Book - All Rights Reserved