Rocky Road Cheesecake Recipe is a Peanutty chocolate cheesecake covered in marshmallows, peanuts and chocolate. nice and pretty elegant wonderful cheesecake.
Makes 12 servings
Ingredients:
1/4 cup caramel sauce
1/4 cup chocolate sauce
1/2 cup granulated sugar
2 eggs
2 cups mini marshmallows
2 pkg each 8 oz/250 g cream cheese, softened3/4 cup whipping cream
8 oz 227g bittersweet chocolate or semisweet chocolate, chopped
Crust:
1-1/2 cups chocolate wafer crumbs
3 tbsp butter, melted
Method:
Grease bottom of 9-inch 2.5 L springform pan. Centre pan on large square of heavy-duty foil; press foil to side of pan. Set aside.
For Crust:
In bowl, stir crumbs with butter until moistened; press onto bottom of prepared pan. Bake in centre of 325°F (160°C) oven until firm, about 10 minutes. Let cool. Line inside of pan with band of parchment paper.
Meanwhile, in bowl over saucepan of hot (not boiling) water, melt chocolate; let cool to room temperature.
In large bowl, beat cream cheese until smooth; beat in sugar. Beat in eggs then cream and chocolate until smooth. Scrape over
prepared crust; smooth top. Set pan in larger pan; pour enough hot water into larger pan to come 1 inch (2.5 cm) up side.
Bake in centre of 325°F (160°C) oven until set around edge and centre still jiggles, about 1 hour. Turn off oven; let stand in oven for 1 hour.
Transfer springform pan to rack and remove foil; let cool completely. Cover with plastic wrap and refrigerate for at least 4 hours or until firm and cold. (Make-ahead: Refrigerate for up to 3 days.)
Sprinkle marshmallows over cheesecake. Drizzle with caramel and chocolate sauces.
Make-ahead: Cover with cake dome or loose plastic wrap; refrigerate for up to 4 hours. Cut into slices with hot dry knife.
 |
| Rocky Road Cheesecake Recipe |