Rocky Road Cheesecake

Name: Rocky Road Cheesecake
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 6 chocolate wafer cookies; 2 meringue cookies, coarsely crushed; 567 grams cream cheese (2 1/2 eight-ounce packages), at room temperature; 3 larges eggs, at room temperature; 237 milliliters heavy cream; 2 Tbsps salted peanuts, chopped; 43 grams semisweet chocolate, finely chopped; 296 milliliters sugar; 2 Tbsps unsweetened cocoa powder; 2 teaspoons vanilla extract

This recipe serves 8. This recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains around 9g of protein, 42g of fat, and a total of 573 calories. From preparation to the plate, this recipe takes approximately 2 hours and 50 minutes. Head to the store and pick up peanuts, sugar, semisweet chocolate, and a few other things to make it today.

Instructions

Fill a large roasting pan about one-third of the way with water and carefully place on the middle oven rack. Preheat the oven to 325 degrees F. Wrap the outside of an 8-inch springform pan with aluminum foil. Coat the inside of the pan with cooking spray.

Ingredients you will need

Cooking Spray

Water

Wrap

Equipment you will use

Springform Pan

Aluminum Foil

Roasting Pan

Oven

Finely crush 3 chocolate cookies and sprinkle the crumbs in the bottom of the springform pan; tap out the excess. Beat the cream cheese in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes.

Ingredients you will need

Chocolate Cookies

Cream Cheese

Equipment you will use

Springform Pan

Blender

Bowl

Add the sugar, eggs, 3/4 cup cream and the vanilla. Reduce the mixer speed to medium and beat until the sugar is dissolved and the mixture is creamy, scraping down the bowl as needed (do not overbeat; if there are still lumps, whisk the batter by hand to smooth them out).

Ingredients you will need

Vanilla

Cream

Sugar

Egg

Equipment you will use

Blender

Whisk

Bowl

Put the chocolate and the remaining 1/4 cup cream in a microwave-safe bowl and microwave until the chocolate melts, about 45 seconds. Stir in the cocoa powder until smooth.

Ingredients you will need

Cocoa Powder

Chocolate

Cream

Equipment you will use

Microwave

Bowl

Divide the batter between 2 large liquid measuring cups or bowls (about 2 1/2 cups batter in each). Stir the melted chocolate mixture into one of the batters.

Ingredients you will need

Chocolate

Equipment you will use

Measuring Cup

Bowl

Pour about half of the vanilla batter into the pan, then slowly pour half of the chocolate batter into the center of the vanilla, letting it spread.

Ingredients you will need

Chocolate

Vanilla

Spread

Equipment you will use

Frying Pan

Pour the remaining vanilla batter into the center of the chocolate batter, letting it spread; pour the remaining chocolate batter into the middle.

Ingredients you will need

Chocolate

Vanilla

Spread

Carefully transfer the cheesecake to the pan of hot water and bake until the edges are set but the center still jiggles slightly, 1 hour, 30 minutes to 1 hour, 45 minutes. Turn off the oven and keep the cheesecake in the oven with the door ajar, 30 minutes.

Ingredients you will need

Water

Equipment you will use

Oven

Frying Pan

Remove the cheesecake from the water bath and transfer to a rack. Run a knife around the edge of the cake to loosen and let cool completely, then refrigerate overnight.

Ingredients you will need

Water

Equipment you will use

Knife

Remove the springform ring. Crush the remaining 3 chocolate cookies and toss in a bowl with the crushed meringues and peanuts. Press into the sides of the cake.

Ingredients you will need

Chocolate Cookies

Peanuts