I love a good rocky road, which is why I often make it, in fact anything with marshmallows is always a winner for me. My friend just lent me her spring-form cheesecake tin so I was itching to give it a try. I knew I had to make a cheesecake which was truly splendid, but was unsure of what to put on top. After a good root around in fridge I found that I had lots of half eaten boxes of sweets, so I decided to use them all and make a rocky road cheesecake. With the Oreo base it’s super chocolatey and with the extra crunching yumminess on top it was a real knock out out. Which I think we can all agree is a very important feature in a cheesecake.
200g of Oreo cookies (or imitation variety)
70g of butter
300g of cream cheese (Costco)
300ml of whipping cream (if using Korean sweet brand, omit icing sugar)
100g of icing sugar
1 tablespoon of vanilla extract
12 peanut butter cups
100g of chocolate
100mls of milk
1. To make the crust, melt the butter then crush the Oreos until they resemble fine crumbs, then mix the two together. Push the Oreo crumb mix into your tin until you have a nice even layer on the bottom. Pop the base into the fridge to set while you make the filling.
2. To make the filling, put the cream cheese into a bowl and add the vanilla extract. Mix together until the cream cheese has softened and is easier to work with, then add the cream and beat with an electric mixer until the cream has thickened and the mixture is lovely and smooth. If you aren’t using the Korean sweet whipping cream add the icing sugar and beat for one more minute until incorporated. Then take the base out of the fridge and top with the filling, making sure to keep a nice smooth layer on the top and pop back into the fridge while you are preparing the topping.
3. For the topping I cut all of my candies into bite sized chunks, then I scattered them randomly all over the top of the cheesecake. To make the chocolate sauce, melt the chocolate in a glass or metal bowl over a pan of simmering water, add about half the milk and stir until smooth, keep adding the milk until you find that you have a nice pouring consistency then drizzle over the top of your cheesecake. Leave the whole thing in the fridge for at least four hours until set. Then remove from the tin, cut into slices and serve, or if you are anything like me, just eat the whole thing out of the tin with a fork!