In honour of Australia Day I am posting my take on the Australian classic Chocolate Ripple Cake.

Chocolate Ripple CheesecakePrep time: 2 minsTotal time: 60 mins
  • 3 Arnott's Chocolate Ripple biscuits or double chololate chip cookies
  • 1 tbsp. Greek yoghurt
  • 1 tbsp. cream cheese
  • 1/4 tsp. finely grated lemon rind
  • Juice of one lemon
  • 1/2 tsp. cocoa powder
  1. Whisk the lemon rind with the yoghurt and cream cheese.
  2. Place one quarter of the yoghurt mixture in the bottom of a ramekin.
  3. Press one of the biscuits (cookies) on top of the mixture and pour a teaspoon of lemon juice over it.
  4. Repeat the process twice, finishing with the last of the yoghurt mixture.
  5. Refrigerate for at least an hour before serving, sprinkled with a little cocoa powder.

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