Got some leftover chocolate hanging around?
Don’t know what to do with it (apart from eat it all or waste it)?
Stop! Let’s spread the wealth with this recipe. Invite some friends or family round for lunch, and give them this leftover chocolate ripple cheesecake.
Leftover chocolate seems hilarious but good god. I work from home, so a house of leftover chocolate is NOT a good thing. I’m no clean eater but I also have a pair of vintage Lee jeans that did fit – and a houseful of chocolate isn’t going to help.
Before you think about binning that chocolate, have you ever wondered about how it is grown? For the food loving geeks out there, check out the work of Simran Sethi. She has investigated the chocolate supply chain, and why it matters. Cacao growers receive a tiny amount of the packet price of our Dairy Milk buttons and Lindor bunnies – so FFS don’t waste it without a thought. Re-use it, donate it, upload Olio onto your phone but DO NOT THROW IT AWAY!
This chocolate cheesecake ripples your chocolate sauce through the cheesecake and folds the chopped up chocolate in. Got a couple of bananas going soft? They would be great in this, too. And you can pretend – no, screw it – not every recipe needs to be ‘healthy’. Just balance it out and enjoy your waste busting chocolate ripple cheesecake.
Chocolate ripple cheesecake with apologies to Ottolenghi
'Involved' - not too tricky but you'll need to pay attention
For the base:
- 2 tablespoons cocoa
- 50 grams sugar
- 100 grams unsalted butter & more for greasing
For the filling:
- 375 grams cream cheese
- 220 grams soured cream
- 3 large eggs
- around 350 grams chocolate
- Sharp knife
- 8 inch cake tin
- 2 mixing bowls
- Rolling pin
- Food processor
- Place the biscuits in a food processor and grind until powdery OR put in a big bowl and crush the end of a rolling pin/bottom of a glass
- Make chocolate sauce by chopping up the chocolate and melting it slowly over a low heat with a little milk, or in the microwave
- Line the cake tin with greaseproof paper
- Chop up the chocolate
- Melt butter for the base
- Turn the oven to 170C
- Mix the melted butter, cocoa, sugar and ground biscuits together
- Put the biscuit mixture into the tin and press into the case, levelling off with the bottom of a glass
- Place in the fridge for at least half an hour
- Put the cream cheese and sour cream into a mixing bowl and beat together until smooth
- Add in each egg at a time, beating until fully mixed in, and then the vanilla
- Get the chopped chocolate and stir it through the cream cheese
- Take the biscuity base from the fridge
- Pour the cream cheese mixture onto the base
- Take the chocolate sauce and drizzle it over the cake and use a skewer or the point of a knife to ripple the sauce through
- Gently place the cake in the oven and bake for 60-70 minutes, until the outside of the cheesecake is set but the centre still slightly soft to the touch
- Then turn the oven off and leave the cheesecake in the oven for another hour
- Remove from the oven and set aside to cool and then put in the fridge for at least 4 hours before eating
Got a question? Ingredient you need help with? Get in touch: