This recipe should actually come with a disclaimer! I don’t think I could have fitted in anymore calorie laden ingredients than I did, the things I do for the sake of this blog!! A cheesecake is probably one of the easiest things in the world to make, bash a few biscuits, beat some other lovely ingredients together, chill and eat. I made a toblerone cheesecake recently and it went down a treat with my friends so I got my thinking cap on and decided to construct my version of a rocky road. Not for the diet conscious but delicious for a once in a while treat……
- 250gr double chocolate maryland biscuits
- 125gr melted butter
- 200gr finest swiss milk chocolate
- 500gr mascarpone cheese
- 250ml whipped cream
- box of Dr Oetker mini mini marshmallows
- bag of crunchie rocks
- handful of mini marshmallows to decorate
Whizz up the cookies to resemble crumbs and add to melted butter. Pat down in base of springform tin. Chill.
Melt chocolate and add to beaten mascarpone. Combine well.
Add whipped cream to chocolate mixture and combine. Add half of the bag of crunchie rocks and the box of mini mini marshmallows.
Pour over base and chill in fridge for at least two hours.
Decorate top with remaining crunchie rocks and a handful of mini marshmallows.
I drizzled the top of my cake then with a melted bar of dairy milk chocolate!
So even my husband who apparently “hates” cheesecake managed to scoff two slices of this luscious concoction! Big hit with kids, not going to be a regular on the Ryan household pudding list because of the calorific ingredients but maybe for very special occasions I will make and indulge!!