Rocky Road Cheesecake

Sorry, it’s been a few weeks! I swear it’s because we’ve been busy and weren’t avoiding the niche bake-off challenges like Italian and forgotten bakes. Anyway, we’re back with a delicious new bake for you. Whether or not a cheesecake falls under the category of patisserie is up for debate but I don’t think it really matters when it is this delicious!


140g digestive biscuits, crushed into fine crumbs

85g butter, melted

1tbsp granulated sugar

900g soft cheese like Philadelphia

250g caster sugar

4tbsp plain flour

1tsp vanilla extract

3 eggs

Mini marshmallows

50g chocolate

Mini digestive nibbles



  1. Preheat the oven to 180 fan and grease a 9inch round cake tin (springform or loose bottom will make it much easier later on)
  2. Add the digestive crumb, melted butter and tbsp of sugar together until the crumbs are all evenly moistened. Press the mixture into the bottom of the cake tin until you have an even layer. Then pop in the fridge whilst you get on with the filling.
  3. In a very large bowl, beat the soft cheese until soft and creamy, best to use an electric whisk, then slowly at the sugar, making sure it is all incorporated before adding more. Then whisk in the flour and vanilla. Finally, add the eggs, one at a time.
  4. Pour the mixture into the tin and level with a spatula.
  5. Bake for 45-55 minutes, you’ll know it’s done if you gently shake the tin and there’s a slight wobble in the middle. Leave to cool for about 2 hours, the cheesecake may form a crack whilst cooling.
  6. Once cooled, sprinkle over mini marshmallows and digestive nibbles (Maltesers would work as well!) Finally, drizzle with the melted chocolate and enjoy!
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