2 hrs 35 mins
Anyone who is a lover of chocolate and cheesecake will love this recipe. This recipe has been a request for many an event and I've been asked for the recipe on numerous occasions. I've been making it for about 20ish years. It's rich and creamy and super delish. Though it's not a short recipe to put together, I like that you can make it a couple or so days ahead of an event making it ready for when you need it. Note that I have not added the refrigerator time to the total amount of prep time. I usually decorate the top with chocolate leaves (and sometimes with a mix of gold leaves) and wrap a gold ribbon around it which makes for a beautiful presentation, especially for the holidays.
My Private Note
Units: US | Metric
- 1 (8 1/2 ounce) package chocolate wafer cookies, crushed
- 1/4 cup sugar
- 1/3 cup butter or 1/3 cup margarine, melted
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup sour cream
- 3 eggs
- 1 teaspoon vanilla extract
- 1 lb white baking chocolate, melted (not chips)
- 1 (8 ounce) package cream cheese
- 1/4 cup sugar
- 1 egg
- 1/4 teaspoon vanilla extract
- 2 (1 ounce) squares semisweet chocolate, melted
- 1/3 cup sour cream
- 2Combine 1st 3 ingredients; press onto bottom and 3" up sides of a 9" springform pan (refer to note # 1).
- 3Combine 2 (8 ounce) pkg.'s cream cheese and 1/2 cup sour cream; beat at medium speed of an electric mixer until fluffy.
- 4Add 3 eggs one at a time, beating after each addition.
- 5Add 1 teaspoons vanilla and melted white chocolate (refer to note # 2), stirring just until blended. Spoon half of mixture over chocolate crust. Set other half aside.
- 6Combine 1 (8 ounce) package cream cheese and 1/4 cup sugar; beat at medium speed of an electric mixer until fluffy.
- 7Add 1 egg and 1/4 teaspoons vanilla; blend well. Stir in melted semisweet chocolate (refer to note # 2) and 1/3 cup sour cream. Spoon gently over white chocolate layer.
- 8Carefully spoon remaining white chocolate mixture over chocolate layer.
- 9Bake at 300 degrees fahrenheit for 1 hour - 1 1/2 hours or until cheese cake is almost set.
- 10Turn oven off, and partially open oven door (refer to note# 3). Leave cake in oven 30 - 45 minutes.
- 11Remove from oven; run knife around crust to loosen sides.
- 12Cool on wire rack; cover and chill at least 8 hours.
- 13Remove outer rim of springform pan, and place cheesecake on serving plate.
- 14Spread warm Chocolate Glaze over cheesecake (recipe follows).
- 15Chocolate Glaze:.
- 16Combine chocolate and butter in top of a double boiler on low heat; cook until melted (refer to note below). Remove from heat; add remaining ingredients, stirring until smooth. Spread over cheesecake while glaze is warm. Makes 1 cup.
- 17NOTE # 1: I always end up using more of the 1st 3 ingredients to press onto pan because it never seems to be enough. I've also found through trial and error that the chocolate wafer mixture adheres to pan better if you butter your pan first.
- 18NOTE # 2: When melting chocolate over a double boiler be careful not to let the boiling water heavily touch the pan that the chocolate is inches This will cause the chocolate to seize (harden in lumps), and will not soften to a smooth texture. Too high a temperature will also cause the same effect. This is especially true for white chocolate which is more sensitive to seizing, be sure to melt gently.
- 19NOTE # 3: Depending on your oven, it may not be easy to leave your door partially open which means, more or less 2-4 inches open. Therefore, place a kitchen towel on the corner of your oven door and snug the door against it. This will keep your oven door partially open.
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Nutritional Facts for Forevermama's Chocolate Ripple Cheesecake
Serving Size: 1 (168 g)
Servings Per Recipe: 14
- Amount Per Serving
- % Daily Value
- Calories 668.1
- Calories from Fat 449
- Total Fat 49.9 g
- Saturated Fat 28.6 g
- Cholesterol 141.2 mg
- Sodium 407.4 mg
- Total Carbohydrate 52.7 g
- Dietary Fiber 3.4 g
- Sugars 40.0 g
- Protein 10.2 g