Rocky Road Cheesecake Recipes

Steps:

• Fill a large roasting pan about one-third of the way with water and carefully place on the middle oven rack. Preheat the oven to 325 degrees F. Wrap the outside of an 8-inch springform pan with aluminum foil. Coat the inside of the pan with cooking spray.
• Finely crush 3 chocolate cookies and sprinkle the crumbs in the bottom of the springform pan; tap out the excess. Beat the cream cheese in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the sugar, eggs, 3/4 cup cream and the vanilla. Reduce the mixer speed to medium and beat until the sugar is dissolved and the mixture is creamy, scraping down the bowl as needed (do not overbeat; if there are still lumps, whisk the batter by hand to smooth them out).
• Put the chocolate and the remaining 1/4 cup cream in a microwave-safe bowl and microwave until the chocolate melts, about 45 seconds. Stir in the cocoa powder until smooth.
• Divide the batter between 2 large liquid measuring cups or bowls (about 2 1/2 cups batter in each). Stir the melted chocolate mixture into one of the batters. Pour about half of the vanilla batter into the pan, then slowly pour half of the chocolate batter into the center of the vanilla, letting it spread. Pour the remaining vanilla batter into the center of the chocolate batter, letting it spread; pour the remaining chocolate batter into the middle.
• Carefully transfer the cheesecake to the pan of hot water and bake until the edges are set but the center still jiggles slightly, 1 hour, 30 minutes to 1 hour, 45 minutes. Turn off the oven and keep the cheesecake in the oven with the door ajar, 30 minutes. Remove the cheesecake from the water bath and transfer to a rack. Run a knife around the edge of the cake to loosen and let cool completely, then refrigerate overnight.
• Remove the springform ring. Crush the remaining 3 chocolate cookies and toss in a bowl with the crushed meringues and peanuts. Press into the sides of the cake.

Steps:

• Preheat oven to 325°. Mix cracker crumbs, butter and sugar; press onto bottom and 1 in. up sides of a greased 9-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet., Bake until center is almost set, 55-60 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. In a microwave, warm peanut butter and honey; mix until smooth. Drop spoonfuls of marshmallow creme, fudge topping and peanut butter mixture alternately over top of cheesecake. Swirl together using a toothpick or skewer. Sprinkle with peanuts.

Steps:

• Microwave 1 oz. chocolate as directed on package. Coarsely chop remaining chocolate.
• Beat cream cheese, sugar and milk in large bowl with mixer until blended. Add melted chocolate; mix well. Whisk in COOL WHIP, marshmallows, nuts and chopped chocolate. Spoon into crust.
• Refrigerate 4 hours or until firm.

Steps:

• Line a 2 litre pudding bowl with cling film, leaving some overhanging to cover the top later. Thinly slice the cakes lengthways (8-9 slices per cake) and use the slices to line the base and sides of the bowl, making sure there are no gaps.
• Mix the ingredients for the filling with an electric hand whisk until thick and smooth. Fill the lined bowl with it, leaving some space for the rocky road to go on. Set aside.
• Break the chocolate for the rocky road into pieces in a heatproof bowl. Add the butter and golden syrup. Set over a pan of simmering water and leave for a few mins until melted - turn the heat off if the water boils, the residual heat will be enough to melt it. Stir until smooth and glossy.
• Tip the biscuits into a food bag and crush to a rubble with a rolling pin, creating some fine crumbs and some bigger pieces. Tip into the chocolate mix with the pretzel pieces and marshmallows. Mix until everything is coated in chocolate. Spoon it all over the cheesecake, covering the surface. Wrap the bowl in cling film and place a plate on top with a can to weigh it down. Chill for at least 24 hrs, or up to three days.
• Decorate the cheesecake on the day you want to serve it. Heat the cream, chocolate and golden syrup in a pan over a low-medium heat until the chocolate has melted and you have a pourable mixture - don't let it boil. Unwrap the cheesecake and turn onto a wire rack with a tray underneath. Pour over the chocolate glaze to cover the entire cake. When it stops dripping, use a fish slice to transfer to a plate. Chill until the glaze has set (about 10 mins).
• Meanwhile, melt the white chocolate in shorts bursts in the microwave. Drizzle it over the top of the cake, then decorate as you like. We used edible glitter, gold sprinkles and chocolate truffles.

Steps:

• Line a 20 x 20cm tin with baking parchment and set aside. Put the butter, 175g of the dark chocolate and the golden syrup in a saucepan over a low heat. Melt, stirring occasionally until smooth.
• Meanwhile, tip the biscuits into a bowl and crush with the end of a rolling pin until roughly broken up - you should have some fine, dusty pieces and some larger ones. Add the fruit, nuts (if using) and marshmallows, then pour over the melted chocolate mixture and stir until everything is coated. Tip into the prepared tin and press into an even layer using the back of a spoon. Chill for at least 1 hr.
• Put the gelatine leaves in a bowl of cold water and leave to soften for 5 mins. Meanwhile, heat the cream in a small pan over a low heat until steaming. Squeeze as much water from the gelatine as possible, then drop into the cream, swirling the pan to help the gelatine dissolve. Leave to cool for 10 mins.
• Combine the soft cheese, sugar and warm cream mixture in a large bowl, using a spatula to beat out any lumps. Pour the cheesecake mixture over the rocky road and spread out into an even layer. Chill for at least 1 hr until the cheesecake layer is set.
• Put the remaining dark chocolate in a heatproof bowl and melt in the microwave in 20-second bursts. Drizzle the melted chocolate over the cheesecake, then immediately scatter with the mini chocolate eggs. Cut into squares. Will keep chilled for up to three days.