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American Chocolate Ripple Cheesecake

American Chocolate Ripple Cheesecake Recipe

This classic cheesecake combines rich cream cheese, melted dark chocolate, and a chocolate graham cracker base for the ultimate indulgent dessert. The signature ripple effect creates a beautiful marbled pattern that's surprisingly easy to achieve at home.
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Prep Time 25 minutes
Cook Time 32 minutes
Chilling time 4 hours
Servings: 8
Course: Cake
Cuisine: British
Ingredients Method Notes

Ingredients
  

For the crust:
  • ¾ cup/1 sleeve 150g chocolate graham crackers
  • ¼ cup 55g salted butter
For the cheesecake:
  • 5 ounces 150g dark chocolate, broken into pieces
  • 3 cups + 2 tbsps 700g full-fat cream cheese
  • ½ cup + 1 tbsp 115g sugar
  • ½ tsp vanilla extract
  • 1 extra-large egg

Method
 

  1. Begin by preheating your oven to 325°F and lightly greasing a 9-inch springform pan. For the crust, place ¾ cup (150g) of chocolate graham crackers in a plastic bag and crush them into fine crumbs.
  2. Melt ¼ cup (55g) of salted butter and mix it into the crumbs until the texture resembles wet sand. Press this mixture firmly and evenly into the bottom of your prepared pan, creating a compact, even layer. Set the crust aside while you prepare the filling.
  3. For the cheesecake filling, gently melt 5 ounces (150g) of dark chocolate broken into pieces over hot water, stirring occasionally until smooth. Allow the melted chocolate to cool slightly so it won't cook the eggs when combined.
  4. In a separate bowl, beat 3 cups + 2 tablespoons (700g) of full-fat cream cheese until soft and creamy, then add ½ cup + 1 tablespoon (115g) of sugar and beat until well combined. Incorporate ½ teaspoon of vanilla extract and 1 extra-large egg, beating until the mixture is smooth and free of lumps.
  5. Divide the plain cheesecake batter in half, spooning one portion onto the prepared crust. Mix the cooled melted chocolate into the remaining batter until fully incorporated, then spoon this chocolate mixture over the plain layer in alternating portions to create a marbled pattern. Using a knife, swirl through the layers gently to achieve the signature rippled effect.
  6. Bake for approximately 1 hour, until the edges are puffed and set but the center still jiggles slightly when gently shaken. Turn off the oven and allow the cheesecake to cool inside with the door cracked open to prevent cracking.

Notes

Preventing Cracks in Cheesecake

Cracks in cheesecake are frustrating but completely preventable with the right techniques. The most common cause is overbaking or sudden temperature changes. Bake your American Chocolate Ripple Cheesecake at a lower temperature (325°F/160°C) and remove it when the edges are set but the center still jiggles slightly. It will continue cooking as it cools. Avoid overmixing the batter, which incorporates excess air that expands and causes cracks during baking. Let your cheesecake cool gradually at room temperature rather than moving it directly to the refrigerator. Using a water bath is another excellent method that provides gentle, even heat and adds moisture to the oven environment. If cracks do appear, don't worry—simply cover them with whipped cream, chocolate ganache, or fresh berries for a beautiful finish.