•°*”˜˜”*°•.☆҉ ••☆••☆REPOSTING•°*”˜˜”*°•.☆҉ ••☆••☆ •°*”˜˜”*°•.☆҉ ••☆••☆••PLEASE SHARE☆••☆••*´¨•°*”˜˜”*°•.☆ Send me a Friend request or Follow me facebook/JayTeetoo How about this for a weekend treat? CHOCOLATE RIPPLE CHEESECAKE EASY! And you can use your fresh free range eggs Like & Share! 150g Arnotts 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 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. •°*”˜˜”*°•.☆҉ ••☆••☆••PLEASE SHARE☆••☆••*´¨•°*”˜˜”*°•.☆ Send me a Friend request or Follow me facebook/JayTeetoo Join our group>facebook/groups/skinneejulie ✻ღϠ₡ღ✻✻Order your all-natural, gluten free, soy free, stimulant free, Skinny Fiber here SKINNEEJULIE.sbc90/
Posted on: Sun, 12 Oct 2014 11:20:42 +0000
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