Chilled Rocky Road Cheesecake

This is a delicious soft chilled cheesecake with classic rocky road ingredients.

Ingredients serve 8 - 10

Base

140 g biscuit crumbs

70 g melted butter

Cheese filling

10 g gelatin leaves

150 g cream

350 g cream cheese

4 eggs, separated

8 finely chopped glace cherries

150 g caster sugar

100 g finely chopped dark chocolate

40 g toasted chopped walnuts

14 red marshmallow cut in quarters

Method

Line a 20 cm spring form tin with greaseproof baking paper. Place biscuit crumbs and melted butter in a bowl and combine. Spread the crumb mixture evenly in the bottom of the tin and press firmly. Place the tin in the fridge until set. Place the gelatin in a bowl with cold water.  Place cream in a mixing bowl and whisk until thickened to soft peak. Whisk egg whites until soft peak is reached. Place cream cheese and sugar in another mixing bowl, whisk with an electrical mixer for approx. 3 minutes until mixture is evenly soft and fluffy. Add egg yolks and combine. Squeeze the excess water from the gelatin leaves, heat gelatin until melted and blend into the cheese mixture. Blend chocolate, walnuts and marshmallows in the mixture. Fold the egg whites in the mix. Fold the whipped cream evenly into the mixture and spread evenly in the cake tin on top of the crumb base. Allow cooling in the fridge for at least 3 hours. Remove the cheesecake from the tin and leave on a serving plate. Cut with a sharp knife and serve.

Note: Try adding chocolate, marshmallows and toasted nuts on top for decoration.