- 350g digestive biscuits
- ½ cup desiccated coconut
- 200g butter, melted
- 500g Philadelphia Cream Cheese, room temperature
- ⅔ cup caster sugar
- 1tsp vanilla extract or essence
- ⅓ cup cornflour
- 3 eggs
- 125g Cadbury white chocolate, melted
- 500g sour cream
- Fresh berries
- Pams Fruit Puffs
- Handful of chopped pistachios
- Preheat your oven to 170℃ fan bake. In a food processor, blitz the biscuits until they are a sandy consistency. Add the coconut and melted butter, and pulse until just combined. Press into a large, greased pie dish, including the sides, then refrigerate.
- Place the cream cheese and caster sugar into a stand mixer with a paddle attachment or large bowl. Beat until smooth, then add the vanilla and cornflour and mix until incorporated.
- With the mixer running, add one egg at a time and incorporate it entirely before adding the next egg. In a separate bowl, mix together the cooled white chocolate and sour cream, then add to the cream cheese mixture along and mix with a pinch of salt until combined.
- Pour the cheesecake filling into the biscuit case. Wrap the base of the pie dish in tinfoil, then place into the oven with a tray of water on the shelf beneath and bake for 1 hour and 15 minutes or until set with a slight wobble.
- Once the cheesecake has baked, allow it to cool to room temperature then refrigerate for a minimum of 2 hours. Decorate the cheesecake with your choice of rocky road inspired toppings, then serve and enjoy!
We topped our cheesecake with a selection of fresh berries, Pams fruit puffs and chopped pistachios for the ultimate rocky road cheesecake!
You can keep it simple by topping with fresh berries and melt any leftover chocolate until smooth, then drizzle over the cheesecake.