Recipes Chocolate swirled baked cheesecake

Recipes Chocolate swirled baked cheesecake

Recipes Chocolate swirled baked cheesecake

Recipes Chocolate swirled baked cheesecake This simple cheesecake looks sensational with creamy swirls of chocolate. Chocolate swirled baked cheesecake

Ingredients

  • 250g pkt Arnott’s choc ripple biscuits
  • 100g butter, dissolved
  • 500g gel cheese
  • 300g sour lotion
  • 3/4 mug (175g) caster sugar
  • 3 eggs
  • 100g dark chocolate bars, dissolved

Technique

  • Action 1

    Preheat cooker to 160�C. Procedure 250g pkt Arnott’s choc ripple cookies until crumbs type. Add 100g butter, melted. Process till combined. Press breadcrumbs two-thirds from the method up side plus over base of the 22cm springform pan. Refrigerate.

  • Step two Process 500g lotion cheese, 300g sour cream and 3/4 cup (175g) caster sugar. Beat within 3 eggs. Transfer 1/3 cups in order to a bowl. Add 100g dark chocolate bars, melted.
  • Action 3

    Pour half of plain blend directly into base. Dollop with half chocolate bars blend. Repeat. Use knife to swirl. Put on baking tray. Bake for one hr. Cool slightly in oven. Refrigerate.