Rocky Road Chocolate Cheesecake

Products Used

Ingredients

    Directions

    1. Preheat oven to 350°F.
    2. To make crust: Crush Graham Crackers with a rolling pin to obtain 1 3/4 cup.  Add melted butter and combine well. Press onto bottom of a 9-inch diameter spring form pan and place in oven for 12 minutes. Reduce oven temperature to 325°F.
    3. Place springform pan on 3 layers of aluminum foil and wrap outside of pan tightly with foil. Ensure that no water could penetrate thru foil. Place in a roasting pan and set aside.
    4. Cut chocolate into chip size pieces and place in a bowl. Set aside.
    5. Blend cream cheese and sugar on lowest speed, alternatively mix by using a hand held spatula until no lumps remain. Scrape bowl well. Add one egg at a time waiting for previous added egg to be fully incorporated and mixture shows no lumps. Scrape bowl and beater between additions.
    6. Add sour cream and vanilla.
    7. Place chocolate bowl over very low simmering water and stir until just melted. Add to above and pour batter into the springform pan.
    8. Pour water into the roasting pan about one inch high and place in oven.
    9. Bake until the center of cake no longer trembles when tapping the sides of pan, about 90 minutes but it could take up to 2 hours depending on temperature of cheesecake batter.
    10. Allow to cool at room temperature for 30 minutes and place in refrigerator overnight.
    11. Run a sharp knife around the edge and bottom of cheesecake and decorate with marshmallow, nuts and ganache.
    12. Refrigerate until just ready to serve.
    Imperial Sugar Insight

    NOTE: This cheesecake is best served cold.
     

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