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!
For those of you who have never had the delight of tasting a Rocky Road it is basically a mash up of chocolate and marshmallows, with the addition of anything you like such as biscuit bits, raisins, other chocolates, and more! It is utterly delightful and heavenly. It is of course, pretty easy to make as you just melt the chocolate and mix the ingredients in and set it, so I thought I would ramp up the idea and make a cheesecake version of it!
I also tend to make this either with premade marshmallows, or if I am feeling fancy homemade marshmallow (but that recipe is for another time!!)
This cheesecake is super delicious with a ripple of vanilla cheesecake and chocolate cheesecake running through it on 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
– 600g full-fat soft cheese – I used Philadelphia
– 200g caster sugar
– 1/2 tsp vanilla
– 2 free-range eggs
– 75g dark chocolate, melted and slightly cooled
– 75g milk chocolate, melted and slightly cooled
– 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 20cm 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 separate bowl, mix the soft cheese, caster sugar and vanilla until well combined – beat in the eggs one at a time until well combined also.
4) Split half of the mixture into another bowl and mix in the melted dark and milk chocolate – spoon in this mixture and the other half of the cheesecake mixture until you have scraped in all of the mixture on top of the biscuit base – You can swirl it around to make a marble, or just plop it in how you fancy!
5) Bake in the oven for 30-35 minutes until you can see that its basically set – then leave to cool for about an hour in the cooling down oven.
6) Once the cheesecake has been cooling in the oven for an hour or so, 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.
7) 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 or crushed biscuits etc!
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.