Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Forevermama's Chocolate Ripple Cheesecake Recipe
    Lost? Site Map

    Forevermama's Chocolate Ripple Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 35 mins

    35 mins

    2 hrs

    ForeverMama's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 14

    Yield:

    cheesec ...

    Units: US | Metric

    Cheesecake

    Chocolate Glaze

    Directions:

    1. 1
      Cheesecake:.
    2. 2
      Combine 1st 3 ingredients; press onto bottom and 3" up sides of a 9" springform pan (refer to note # 1).
    3. 3
      Combine 2 (8 ounce) pkg.'s cream cheese and 1/2 cup sour cream; beat at medium speed of an electric mixer until fluffy.
    4. 4
      Add 3 eggs one at a time, beating after each addition.
    5. 5
      Add 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.
    6. 6
      Combine 1 (8 ounce) package cream cheese and 1/4 cup sugar; beat at medium speed of an electric mixer until fluffy.
    7. 7
      Add 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.
    8. 8
      Carefully spoon remaining white chocolate mixture over chocolate layer.
    9. 9
      Bake at 300 degrees fahrenheit for 1 hour - 1 1/2 hours or until cheese cake is almost set.
    10. 10
      Turn oven off, and partially open oven door (refer to note# 3). Leave cake in oven 30 - 45 minutes.
    11. 11
      Remove from oven; run knife around crust to loosen sides.
    12. 12
      Cool on wire rack; cover and chill at least 8 hours.
    13. 13
      Remove outer rim of springform pan, and place cheesecake on serving plate.
    14. 14
      Spread warm Chocolate Glaze over cheesecake (recipe follows).
    15. 15
      Chocolate Glaze:.
    16. 16
      Combine 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.
    17. 17
      NOTE # 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.
    18. 18
      NOTE # 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.
    19. 19
      NOTE # 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.

    Ratings & Reviews:

    Advertisement

    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
    67%
    Total Fat 49.9 g
    76%
    Saturated Fat 28.6 g
    143%
    Cholesterol 141.2 mg
    47%
    Sodium 407.4 mg
    16%
    Total Carbohydrate 52.7 g
    17%
    Dietary Fiber 3.4 g
    13%
    Sugars 40.0 g
    160%
    Protein 10.2 g
    20%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites