Prep:  30 min
Cook:  4-6 hours (Refrigerate)
Serves:  8
Average: 5 (3 votes)
This stunning chocolate ripple cheesecake recipe is the perfect dessert to impress as a decadent celebration cake that takes the classic ripple cake to a whole new level.
Credit: Whisk Media Group

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Play Video: Chocolate Ripple Cheesecake
Chocolate Ripple Cheesecake
  1. Line the base and sides of a 20cm spring-form pan with cling wrap. Using an electric mixer, beat together the cream cheese and melted chocolate on medium speed, until combined. Add 1/2 cup of cream and beat for a further 2 minutes or until mixture has thickened slightly
  2. Arrange one third of the biscuits over the base of the pan. Top with half of the chocolate cream mixture and dollop with caramel. Repeat another layer of biscuits, chocolate cream and caramel. Finish with remaining biscuits. Refrigerate for 4-6 hours to allow the mixture to set and biscuits to soften
  3. Invert cake onto a serving plate and remove cling wrap. Beat remaining cream with an electric mixer until soft peaks form. Spoon on top of cake and drizzle with extra salted caramel sauce
Tips & Hints:
  • For salted caramel, stir 1 teaspoon sea salt into the store-bought caramel spread, (or season to your taste). For a darker, richer cake the milk chocolate can be substituted for dark chocolate.
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Feedback and Reviews

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Triple chocolate semifreddo version
1 month 3 weeks ago
I made a few alteration, due to what was in the pantry. Our version is GF and lactose free by ingredients Dark chocolate, GF chocolate ripple biscuits, lactose free cream cheese and cream. Chocolate fudge sauce that I made last week. I made it in a 17cm pan because I forgot that you get 100g less biscuits when they are GF and 5 biscuits per layer was going to be pretty lame! I also popped it in the freezer and made it into a semifreddo version, taking it out of the freezer 30mins before serving and topped it with raspberries. Such a simple dessert, so delicious. This is going in the favourite recipe file.