Rocky road cheesecake
Average rating:
Chocolate in the base, chocolate in the filling and chocolate on top - what's not to love about this amazing rocky road cheesecake?
-
Prep time: 35 mins
(plus chilling time) -
Total time: 35 mins
(no cooking involved!) -
Serves: 6 - 8
-
Skill level: Bit of effort
-
Costs: Mid-price
Ingredients
You can swap or add in any of your favourite ingredients to step 6 like nuts, raisins or honeycomb
- 6 chocolate-covered chocolate biscuit bars (e.g Rocky)
- 150g chocolate chip cookies
- 50g unsalted butter
- 7g (4 sheets) leaf gelatin
- 60ml cold water
- 500g cream cheese
- 50g caster sugar
- 30g unsweetened cocoa powder
- ½ tsp vanilla extract
- 75g miniature pink marshmallows
- 75g dried sour cherries
- 200ml double cream
- 25g plain chocolate, to decorate
Method
- Either crush the cookies in a blender, or place in a strong polythene bag and beat with a rolling pin to reduce the biscuits to crumbs.
- Melt the butter and combine with the cookie crumbs. Press mixture into bottom of 20cm/8 inch spring-form cake tin. Chill in fridge.
- In a small saucepan, put the gelatin with the 60ml water and soak for 10 mins to soften then stir over low heat until dissolved. Meanwhile, chop the chocolate biscuit bars into small chunks.
- In a large bowl, combine cream cheese, sugar, cocoa, and vanilla.
- Gradually add the gelatin mixture, and mix until smooth.
- Fold in chopped biscuits, marshmallows and cherries. Lightly whip the cream until softly peaking then fold into the mixture. Spoon evenly over the base then chill until firm.
- Melt the chocolate and drizzle over the top.
By Fox's Biscuits
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
Average rating:
Loved this recipe? Try these too!
Your comments
If you want to comment on this article, leave a tip or a story, please fill in the box below.
Be the first to leave a comment!
