Marshmallow heaven. This rocky road cheesecake is simple and delicious.
Rocky road base:
- 200g milk chocolate, melted
- 50g digestive biscuits, broken into pieces
- 50g mini marshmallows
- 280g Philadelphia cream cheese
- 150g marshmallows
- 180g double cream, lightly whipped
- 8 to 10 marshmallows
For rocky road base: Mix together all of the base ingredients and pour into a greased and lined 20cm Spring form cake tin, smoothing into an even layer with the back of a spoon. Leave in the fridge to set while you make the filling.
For the cheese filling: Beat the cream cheese with a wooden spoon to loosen the texture. Heat the marshmallows in a microwave in 10 second burst until they started to melt and go goes, stir briefly and repeat until fully melted. Pour this mixture into the cream cheese mixture and fold until it's just mixed. Fold in the whipped cream and pour the mixture onto the base, smoothing out with a spatula or the back of a spoon till flat. Put in the fridge to set for at least 2 hours.
Once the cake is set, carefully remove from the tin and place onto a plate. Toast eight to ten marshmallows on skewers over a gas hob or with a blowtorch and place in a circle around the cake.