This is definitely one of the best things I have thought of experimenting with – Rocky Road AND cheesecake?! Literally just like wow. This is the first baked cheesecake on my blog, but it is utterly worth it – I figured that as I would be melting marshmallows and such on top, I should just make it easier for myself and everyone else and make it all baked – and to make a change of course!
This cheesecake is super delicious with a white chocolate baked cheesecake top of a simply delicious buttery biscuit base, topped with the oh-so-important melted and crispy marshmallows! I decorate mine with a drizzle of melted chocolate and some biscuit bits to give it the added crunch! You could make it where it is all chocolate of course, but I love the change in flavours! The vanilla goes extremely well with the marshmallows – and the chocolate just goes with everything.
This recipe makes one medium cheesecake – in an 8″ tin
– 300g Digestives/plain biscuits
– 150g butter, melted
– 300g White Chocolate
– 400g full-fat cream cheese – I used Philadelphia
– 150ml Soured Cream
– 1/2 tsp vanilla
– 2 large free-range eggs
– 100g mini marshmallows
– 50g melted chocolate
– Crushed biscuits
– Extra marshmallows
– Anything you fancy
1) Preheat your oven to 160C/325F/Gas Mark 3 and grease a 8″/20cm DEEP springform tin.
2) Break your biscuits up into fine pieces either with a food processor, or with a bag and the end of a rolling pin! Mix with the melted butter and press down firmly into the bottom of the cake tin
3) In a new bowl, melt the chocolate in short bursts in the microwave till smooth and melted. In a separate bowl, mix together the cream cheese and eggs together – add in the soured cream and vanilla until well combined also.
4) Mix the white chocolate into the mixture and spoon in this mixture on top of the biscuit base – Bake in the oven for 40-45 minutes until you can see that its basically set.
5) Once baked, carefully remove the cheesecake from the oven, but keep it in the tin. Sprinkle the marshmallows over the top and set the oven to a low grill setting – My oven’s grill is extremely good so I set it on the lowest setting possible – Grill the cheesecake for a couple of minutes until the marshmallows have melted and browned well. Remove from the oven and leave to cool completely in the fridge overnight.
6) Once the cheesecake has cooled, remove from the tin (I run a warm knife around the edge to loosen it) and then drizzle over some more melted chocolate, glacé cherries or crushed biscuits etc – use anything rocky roady that you like!
Tips and Ideas
As I said earlier, this is my version of a Rocky Road Cheesecake, based on a Baked Chocolate Cheesecake recipe from Mary Berry with the addition of the marshmallows and extra bits to make it a bit more jazzy!
You can make it a million times easier for yourself and not grill the marshmallows on to the top, but I like all of the marshmallows to melt together to form a marshmallowy layer of goodness on top!!
P.s. Rockyroadeesecakey goodness! Thats a word right? No? Oh.