Choc ripple cheesecake tart



  • 150g Arnott’s 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 1Preheat 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 2Place 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.


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