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Rocky Road Cheesecake Pudding

Rocky Road Cheesecake Pudding is a modern American recipe for the classic cheesecake-based chilled chocolate coated pudding that makes a spectacular centrepiece for a New Year's eve meal. The full recipe is presented here and I hope you enjoy this classic American version of: Rocky Road Cheesecake Pudding.

prep time

45 minutes

cook time

5 minutes

Total Time:

50 minutes

Additional Time:

(+24 hours chilling)

Serves:

10

Rating: 4.5 star rating

Tags : Dessert RecipesCheese RecipesCake RecipesUSA Recipes



Here is a spectacular dessert that can be a centrepiece of any New Year’s Eve celebration. Add some sparklers and you get a real spectacle. It takes only 50 minutes to make, though it needs to be chilled for at least 24 hours (up to 3 days). Which means that you can make it well in advance of the party.

Ingredients:

400g ready-made chocolate loaf cake or marble loaf cake
225ml (1 cup less 1 tbsp) double (heavy) cream
150g (1/3 lb) dark chocolate (at least 70% cocoa solids), finely chopped
2 tbsp golden syrup
50g white chocolate
edible glitter, chocolate truffles, sprinkles and sparkles, to decorate (optional)

For the cheesecake filling
2 x 280g (10 oz) tubs full-fat cream cheese (or you can use my home-made cream cheese recipe to prepare your own)
200ml (4/5 cup) double cream
75g (3/5 cup) icing (confectioners’) sugar
2 tsp vanilla bean paste (or vanilla extract)
Finely-grated zest of ½ orange

For the rocky road:
150g (1/3 lb) dark chocolate (at least 70% cocoa solids)
75g (3/5 cup) butter
1 tbsp golden syrup (light corn syrup)
75g (3 oz) digestive biscuits (Graham crackers)
25g (1 oz) pretzel pieces
50g (2 oz) mini marshmallows

Method:

Line a 2l (8 cup) pudding bowl with cling film, leaving some overhanging to cover the top later. Thinly slice the cakes lengthways (8-9 slices per cake) and use the slices to line the base and sides of the bowl, making sure there are no gaps (use smaller pieces of cake to fill any gaps).

Beat together the ingredients for the filling with an electric hand whisk until thick and smooth. Fill the lined bowl with it, leaving some space for the rocky road to go on, then set aside.

Break the chocolate for the rocky road into pieces in a heatproof bowl. Add the butter and golden syrup. Set over a pan of simmering water (not touching the water) and leave for a few minutes until melted – turn the heat off if the water boils, the residual heat will be enough to melt the ingredients. Stir until smooth and glossy.

Tip the biscuits into a food bag and crush to a rubble with a rolling pin, creating some fine crumbs and some bigger pieces. Tip into the chocolate mix with the pretzel pieces and marshmallows. Mix until everything is coated in chocolate then spoon all over the cheesecake, covering the surface. Wrap the bowl in cling film (plastic wrap) and sit a plate on top then use a tin to weigh it down. Transfer to your refrigerator and chill for at least 24 hrs, or up to three days.

Do not decorate the cheesecake until the day you actually want to serve it. Heat the cream, chocolate and golden syrup in a pan over a low-medium heat until the chocolate has melted and you have a pourable mixture – don’t let it boil. Unwrap the cheesecake and turn onto a wire rack with a tray underneath. Pour over the chocolate glaze to cover the entire cake. When it stops dripping, use a fish slice to transfer to a plate. Chill in the refrigerator until the glaze has set (about 10 mins).

Meanwhile, melt the white chocolate in shorts bursts in the microwave. Drizzle the melted white chocolate over the top of the cake, then decorate as you like. For the image, edible glitter, gold sprinkles and chocolate truffles were used.