Rocky Road Cheesecake
Photography by Yvonne Duivenvoorden
This recipe makes 12 servings
|Per serving: about||-|
|total fat||36 g|
|sat. fat||21 g|
- Portion size: 12
Words can't do justice to marshmallows, drizzles of chocolate and caramel, and a creamy chocolate cheesecake.
- 8 oz 8ozbittersweet chocolate or semisweet chocolate, chopped
- 2 pkg (each 8 oz/250 g) 2pkg (each 8 oz/250 g)cream cheese, softened
- 1/2 cup 1/2cupgranulated sugar
- 2 2eggeggs
- 3/4 cup 3/4cupwhipping cream
- 2 cups 2cupsmini marshmallows
- 1/4 cup 1/4cupcaramel sauce
- 1/4 cup 1/4cupchocolate sauce Crust:
- 1-1/2 cups 1-1/2cupschocolate wafer crumbs
- 3 tbsp 3tbspbutter, melted
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.
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.
Source : Canadian Living Magazine: December 2004