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Rocky Road Cheesecake Recipe

Ingredients

How to make it

  • Preparation:
  • 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.
  • Crust:
  • In bowl, stir crumbs with butter until moistened; press onto bottom of prepared pan.
  • 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.
  • Meanwhile, in bowl over saucepan of hot (not boiling) water, melt chocolate; let cool to room temperature.
  • In large bowl, beat cream cheese until smooth; beat in sugar.
  • Beat in eggs then cream and chocolate until smooth.
  • Scrape over prepared crust; smooth top.
  • Set pan in larger pan; pour enough hot water into larger pan to come 1 inch (2.5 cm) up side.
  • 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.
  • Transfer spring form pan to rack and remove foil; let cool completely.
  • Cover with plastic wrap and refrigerate for at least 4 hours or until firm and cold. (Make-ahead: Refrigerate for up to 3 days.)
  • 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.
  • Source: Canadian Living Magazine: December 2004

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    " It was excellent "
    selna ate it and said...
    thanks for sharing.
    -selna
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The Cook

hopscotch CA

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