Rocky Road Cheesecake
Words can't do justice to marshmallows, drizzles of chocolate and caramel, and a creamy chocolate cheesecake.
Servings: 12
Ingredients:
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 487 |
| pro | 8 g |
| total fat | 36 g |
| sat. fat | 21 g |
| carb | 40 g |
| fibre | 4 g |
| chol | 105 mg |
| sodium | 301 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 18% |
| vit A | 25% |
| folate | 9% |
-
8 oz (250 g) bittersweet or semisweet chocolate, chopped
2 pkg (each 8 oz/250 g) cream cheese, softened
1/2 cup (125 mL) granulated sugar
2 eggs
3/4 cup (175 mL) whipping cream
2 cups (500 mL) mini marshmallows
1/4 cup (50 mL) caramel sauce
1/4 cup (50 mL) chocolate sauce
Crust:
1-1/2 cups (375 mL) chocolate wafer crumbs
3 tbsp (50 mL) butter, melted
Preparation:
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.
Additional Information
Source
Canadian Living Magazine: December 2004
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For more ideas on cooking with Real Cream, click here |
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