This is a recipe which I have been wanting to make for some time, but I have just never got around to making it. I know that a Rocky Road Cheesecake is not new, I have seen them all over pinterest and on the internet, but I wanted to make mine with an actual rocky road biscuit base. I LOVE rocky road – it is so ruddy moreish and hard to resist which is why I do not make it very often. I thought (and hoped) that such a base (minus the chocolate topping) topped with a chocolate cheesecake filling would make for a taste sensation.
Rocky road is such an easy no bake recipe and uses golden syrup to stick the ingredients together – like a glue. Lyle’s Golden Syrup has been brought back to our TV screens as part of the ‘Sticky But Worth It’ campaign, and you may have seen adverts such as this one already, showcasing how much fun you can have baking with it:
I often use golden syrup in many recipes such as flapjacks, gingerbread men and of course rocky road, and now Rocky Road Cheesecake.
I might have gone a little over board with the topping but it does look quite festive and believe it or not it was not sickly sweet, despite its appearance, BUT it was delicious!!!
I urge you to give this a try if you are a fan of rocky road and cheesecake because the two combined is heavenly!
Here is the recipe :
- *for the base*
- 300g biscuits - I used digestives
- 3 tbsp golden syrup
- 125g unsalted butter
- 100g marshmallows (I used mini white and pink ones)
- 50g glace cherry halves
- 2 tbsp cocoa powder
- *for the cheesecake filling*
- 300ml double cream
- 450g full fat soft cream cheese
- 2 tbsp chocolate spread
- more mini marshmallows
- more glace cherries
- crushed digestives - or if like me you run out - crushed salted pretzels
- Grease and line a loose bottomed 9inch round tin
- Bash the biscuits (I do this with a rolling pin in a freezer bag covered with a tea towel) to crush them and make crumbs – note they don’t need to be uniformed I like to have some bits bigger than others. Leave to one side
- Place the cocoa powder, syrup and butter into a saucepan and heat gently to melt all the ingredients together
- Remove from the heat and stir in the biscuit crumbs, cherries and marshmallows until everything is covered in the sticky chocolate sauce.
- Pour the mixture into your greased and lined baking tin and place in the fridge for a couple of hours to set.
- *to make the cheesecake filling*
- Place the cream, cream cheese and chocolate spread into a food processor or large bowl and beat together until it thickens. You don't want it stiff - just thick and creamy with some movement
- Pour it all into your tin and smooth over the top of your now chilled rocky road base and decorate the top with a mixture of cherries, biscuits and marshmallows
- Place in the fridge for at least 3 hours, carefully remove from your tin and serve and enjoy 🙂
However, if you have a delicious bake, festive or not, please come and link up to:
<div align="center"><a href="http://www.casacostello.com" title="Casa Costello" target="_blank"><img src="http://casacostello.com/wp-content/uploads/2014/03/Bake-of-the-week.jpg" alt="Casa Costello" style="border:none;" /></a></div>
Last week we had some delicious bakes linked up thank you to those who joined in, and they were all festive inspired, delicious and very pretty to look at. It was hard to pick a favourite but I have decided that I am going to pick this savoury dish from Foodie Quine – how good does this Salmon Coulibiac look? It would make an amazing meal to present to any table over the festive period.
I love reading Anca’s blog because I always learn about a new food, and these Kerstkrans sound delicious
Mini Christmas Cakes is such a great idea, and Angela’s look so delicious I would happily eat ooh at least two!
For any new bakes please link them up to the new linky hosted this week by Helen
I was sent a promotional pack of Golden Syrup for the purpose of a review