From the bustling streets of Bangkok to cozy cafes in Brooklyn, desserts have a knack for whisking us away on delightful adventures. Enter the Rocky Road Cheesecake—a tantalizing fusion of creamy decadence and crunchy bliss that sings with every bite. This dessert isn’t just a taste sensation; it’s a journey through flavors that transforms your kitchen into a wonderland of sweetness and excitement.
Why make this recipe? Because every forkful is an invitation to a delightful party in your mouth! Picture a creamy cheesecake playing peek-a-boo with chewy marshmallows, crunchy hazelnuts, and dazzling bursts of chocolate. Whether you’re impressing party guests or indulging on a lazy Sunday, this cheesecake is your ticket to a heartfelt culinary escapade.
How to make Rocky Road Cheesecake
Ingredients:
- 105g Kellogg’s Rice Bubbles (3 cups)
- 2 tbsp desiccated coconut
- 120g pink and white mini marshmallows (2 cups)
- 50g unsalted butter, chopped
- 2 tbsp cocoa powder
- 500g cream cheese, at room temperature
- 110g caster sugar (1/2 cup)
- 50g Ayam Coconut Milk Powder (pkt)
- 300ml thickened cream (ctn)
- 125g fresh raspberries
- 150g Nestlé White Choc Melts, melted
- Allen’s Jaffas lollies, to decorate
- Spearmint leaves lollies, to decorate
- 4 scotch finger biscuits, coarsely chopped
- 50g mini marshmallows
- 45g blanched hazelnuts, toasted (1/4 cup)
- 45g glacé cherries, chopped (1/4 cup)
- 3 pieces Turkish delight, chopped
- 250g milk chocolate, melted
- 1 tbsp coconut oil, melted
Directions:
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Grease and line a 22cm round 2.5L hemisphere cake pan, pudding mould, or glass/ceramic bowl with plastic wrap, allowing the wrap to overhang. Let’s set the stage for this dessert masterpiece!
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In a heatproof bowl, mix Rice Bubbles and desiccated coconut—this is where the fun begins! Crunchy and flavorful, the adventure has already taken shape.
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In a saucepan over medium heat, throw in those marshmallows, butter, and cocoa. Stir, stir, stir for 8-10 minutes until it transforms into a smooth, velvety concoction fit for royalty. Integrate this sweet magic into your Rice Bubbles mixture, clinging tightly to those nuggets of crunch.
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Press the mixture evenly into your prepared pan and chill for 15 minutes. A quick power nap never hurt anyone!
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Beat together cream cheese, sugar, and coconut milk powder until smooth. Then, add in the thickened cream and beat it until it reaches a glorious thickness. Fold in the raspberries like a dash of vibrant flair, and swiftly spoon this creamy dream into your pan, smoothing the surface before chilling for 30 minutes.
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For the rocky road topping, get together those coarsely chopped biscuits, marshmallows, hazelnuts, cherries, and Turkish delight in a separate bowl. Stir in the melted chocolate and coconut oil until everything is harmoniously unified.
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Spoon your rocky road mixture over the cheesecake layer, leveling it off like a pro. Cover it with plastic wrap and refrigerate for 6 hours or even overnight to let those flavors meld together in perfect harmony.
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To serve, turn your cake upside down onto a plate, remove the wrap like a magician revealing the grand finale. Drizzle with melted white chocolate and decorate with Jaffas and spearmint leaves—because life is too short for anything plain!
How to serve Rocky Road Cheesecake
Slice up your Rocky Road Cheesecake and watch as your friends’ eyes widen and their mouths water in anticipation. Pair those delightful slices with a steaming cup of coffee or a chilled glass of dessert wine, setting off an enticing blend of flavors that travel straight to the stars.
How to store Rocky Road Cheesecake
Store any leftovers (if they last that long) in an airtight container in the refrigerator for up to a week. Just be wary—the temptation is real!
Tips to make Rocky Road Cheesecake
- Use your favorite nuts, chocolates, or candies—let your creativity fly as high as your cheesecake!
- For a tangy twist, add a sprinkle of lemon zest to the cream cheese mixture.
- Are you feeling adventurous? Drizzle some salted caramel sauce on top before decorating for added richness!
Variations
- Swap the fresh raspberries for other berries like strawberries or blueberries for a different fruity flair.
- Replace the milk chocolate with dark chocolate if you’re looking for a more intense chocolate flavor.
FAQs
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Can I freeze the Rocky Road Cheesecake?
Absolutely! Just make sure to wrap it tightly in plastic wrap and foil. It will be good in the freezer for about a month, but let’s face it—when this beauty is around, it probably won’t last that long! -
Can I use a different type of nut?
Sure! Almonds, walnuts, or even pistachios can bring their own flair to your cheesecake. Mix it up and make it your own! -
How do I know when the cheesecake is set?
Give it a gentle jiggle. If it has a slight wobble but isn’t liquidy, it’s good to go. Remember, it will firm up further in the fridge!
With every bite, you’re not just enjoying a dessert; you’re embarking on a global journey of flavors that will have you dreaming of sun-soaked beaches and bustling markets. Dive into the world of Rocky Road Cheesecake—your taste buds will thank you.
Rocky Road Cheesecake
Ingredients
Method
- Grease and line a 22cm round 2.5L hemisphere cake pan with plastic wrap, allowing the wrap to overhang.
- Mix Rice Bubbles and desiccated coconut in a heatproof bowl.
- In a saucepan over medium heat, melt marshmallows, butter, and cocoa for 8-10 minutes until smooth.
- Stir the melted mixture into the Rice Bubbles until well combined.
- Press the mixture evenly into the prepared pan and chill for 15 minutes.
- Beat the cream cheese, sugar, and coconut milk powder until smooth.
- Add thickened cream and beat until thickened, then fold in raspberries.
- Spoon the mixture into the pan, smoothing the surface before chilling for 30 minutes.
- In a separate bowl, combine the coarsely chopped biscuits, mini marshmallows, hazelnuts, cherries, and Turkish delight.
- Stir in the melted chocolate and coconut oil until mixed thoroughly.
- Spoon the rocky road mixture over the cheesecake layer, leveling it off.
- Cover with plastic wrap and refrigerate for 6 hours or overnight.
- Turn the cake upside down onto a plate, remove the wrap, and drizzle with melted white chocolate.
- Decorate with Jaffas and spearmint leaves.