Sunday, October 21, 2012

Rocky Road Cheesecake

Rocky Road Cheesecake

Original Recipe:

  • 1 1/2 cup Oreo cookie crumb
  • 5 tablespoons unsalted butter, melted

  • 250 grams dark chocolate, chopped into small pieces
  • 8 ounces cream cheese, softened
  • 1/2 cup sugar
  • 1/4 cup sour cream
  • 2 eggs

  • 100 grams dark chocolate, chopped into small pieces
  • 1/2 cup mini marshmallow
  • 1/2 cup almond, lightly toasted and roughly chopped

  1. Preheat oven at 350F. Grease a 7-inch spring form pan.
  2. Make the crust by mixing all the crust ingredients together in a food processor or with a fork.
  3. Press the mixture onto the bottom of the spring form pan. Bake crust for 8 minutes. Set aside to cool. Turn down oven temperature to 275F.
  4. To prepare filling, place chocolate in a heat-proof bowl over a pot of simmering water, and stir constantly until chocolate is melted. Set aside.
  5. In a standing mixer fitted with a paddle attachment, beat the cream cheese and sugar on medium speed until smooth. Add sour cream and beat to combine. Then add eggs, one at a time. Mix for 2 minutes. On low speed, pour in melted chocolate, blend for another 2 minutes until well combined.
  6. Pour the filling over the cooled crust. Tap the pan on counter a few times to release all the air in the batter. Bake for 45 minutes, or until the edge of the cheesecake is puffed but the center is still wobbly and wet looking.
  7. Turn off the oven with the door slightly opened, let the cheesecake sit in the oven to cool completely, at least an hour.
  8. Chill for at least 4 hours, or preferably overnight.
  9. Before serving, leave the cake in room temperature for 30 minutes. For the topping, pour the melted chocolate on top of the cake, sprinkle marshmallows and almonds, then drizzle over some extra chocolate.