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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I LOVE ROCKY ROAD anything: ice cream, candy and not quite the cheesecake. Why? This recipe has CARAMEL - not in any of the Rocky Road that I have had - might be a Cannuck thing. Ingredients:
* four hour chill time. |
ingredients |
8 oz (227 ml ) bittersweet chocolate 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 (45 ml) butter, melted |
Directions:
1. Preparation:
2. Grease bottom of 9-inch (2.5 L) spring form pan. Center pan on large square of heavy-duty foil; press foil to side of pan. Set aside.
3. Crust:
4. In bowl, stir crumbs with butter until moistened; press onto bottom of prepared pan.
5. Bake in center of 325°F (160°C) oven until firm, about 10 minutes. Let cool. Line inside of pan with band of parchment paper.
6. Meanwhile, in bowl over saucepan of hot (not boiling) water, melt chocolate; let cool to room temperature.
7. In large bowl, beat cream cheese until smooth; beat in sugar.
8. Beat in eggs then cream and chocolate until smooth.
9. Scrape over prepared crust; smooth top.
10. Set pan in larger pan; pour enough hot water into larger pan to come 1 inch (2.5 cm) up side.
11. Bake in center of 325°F (160°C) oven until set around edge and center still jiggles, about 1 hour. Turn off oven; let stand in oven for 1 hour.
12. Transfer spring form pan to rack and remove foil; let cool completely.
13. Cover with plastic wrap and refrigerate for at least 4 hours or until firm and cold. (Make-ahead: Refrigerate for up to 3 days.)
14. 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.
15. Source: Canadian Living Magazine: December 2004
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