Rocky Road Cheesecake

One of the reasons that you have to make this cheesecake is you don’t have to worry about the horrifying WATERBATH. This cheesecake does not require this gruelling process. Any cracks will be completely covered by this sinfully-looking topping.

And the taste, OH MY GOD! Creamy, crunchy, sweet, rich, chocolate-y.

Mine was a mini cake, which can easily be enlarged with a double portion of ingredients.

Ingredients (7-inch cake):
Crust
1 1/2 cup Oreo cookie crumb
1/4 cup unsalted butter, melted
Filling
250 grams dark chocolate, chopped into small pieces
8 ounces cream cheese, softened
1/2 cup granulated sugar
1/4 cup sour cream
2 eggs
Topping
100 grams dark chocolate, chopped into small pieces
1/2 cup mini marshmallow
1/2 cup almond, lightly toasted and roughly chopped

Directions:
Preheat oven at 350F. Grease a 7-inch spring form pan.
Make the crust by mixing all the crust ingredients together in a food processor or with a fork.
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.
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.
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.
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.
Turn off the oven with the door slightly opened, let the cheesecake sit in the oven to cool completely, at least an hour.
Chill for at least 4 hours, or preferably overnight.
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.

25 comments

    1. Hi Joey, I would say to add half to one full portion more of the ingredients. So it would be:
      Crust
      2 1/4 cups Oreo cookie crumb
      7 tablespoons unsalted butter, melted
      Filling
      350 grams dark chocolate, chopped into small pieces
      16 ounces (2 packages) cream cheese, softened
      1 cup sugar
      1/2 cup sour cream
      3 eggs
      For the topping, the portion should be good enough even for a 9-inch cake. Hope you enjoy the recipe. :)

  1. I am really looking forward to making this yummy looking cheesecake, however I am just wondering if you used the almonds on top or another nut, like pecans maybe?

  2. The Rocky Road Cheesecake was a huge success for my son’s friends 30th birthday!!! I did tweak it a little–used 70% cocoa Lindt chocolate in filling–semi-sweet choc chunks on top and served with heavy whipped cream, raspberries, blackberries and strawberries. YUM!!! No nuts or marshmallows, so I guess it didn’t end up being rocky road, but it sure was delish.

  3. This is a wonderful looking dessert and cannot wait to try it out for special Easter function this weekend. I have been afraid to try a cheesecake but plan to make yours – your instructions and advice make me want to bake one or more…lol. Thank you!

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