Since 1972, Carole's Cheesecake Company has served some of Toronto's sweetest treats, with gourmet desserts of all shapes and sizes, including cheesecake, cakes, pies, mini-cups, and bars. My favourite has always been her classic Carrot Cake with decadent cream cheese frosting. However, for my husbands birthday, I brought home one of Carole's Rocky Road Cheesecakes — a rich chocolate cheesecake covered with marshmallows, coated with chocolate fudge icing and decorated with fresh oven-toasted almonds. One of Carole's signature cheesecakes, this decadent dessert is sure to put a chocolatey smile on any birthday boy‚ big or small.
Carole Ogus is the owner of Carole's Cheesecake in Toronto
Carole's original New York Cherry Cheesecake
Carole's Triple Chocolate Cheesecake
Rocky Road Cheesecake
Recipe and photo from Bakers Royale
Although Carole's Cheesecake doesn't publish their recipes, this gorgeous cheesecake by Bakers Royale is simply divine. To create a cheesecake more like Carole's version, add the chocolate fudge frosting and nut garnish on the side of the cake.
14 Oreos, crushed
3 tbsp butter, melted
10 oz dark chocolate
4 oz semi-sweet chocolate
16 oz cream cheese, softened
1 1/4 cup sugar
3/4 cups sour cream
3 large eggs
4 oz chocolate, melted
3/4 cup mini marshmallows
1/2 cup salted and roasted almonds, coarsely chopped
Optional Chocolate Fudge Frosting & Toasted Almond Garnish
5 tbsp butter
1/2 cup plus 2 tbsp unsweetened cocoa powder
2 5/8 cups confectioners sugar
1/3 cup milk
1 tsp vanilla extract
2 cups crushed toasted almonds
Preheat the oven to 350°F. To make the crust, crush the Oreo cookies to a fine crumb in a food processor, then combine with the melted butter and mix to combine. Press the Oreo mixture into the bottom of a small 6-inch round springform pan and bake for 10 minutes. Remove from the oven and set aside.
To make cheesecake, place both chocolates in a heat proof bowl over simmering water and stir constantly until the chocolate has melted, then set aside. Place the cream cheese and sugar in a stand mixer bowl fitted with a paddle attachment and cream on medium speed. Add in the sour cream and beat to combine. Add in the eggs and beat until combined. Turn the mixer to low and gradually add in the chocolate and beat until combined.
Pour the cheesecake mixture over Oreo crust and bake at 350°F for 40-45 minutes. The centre should jiggle slightly when the pan is tapped. Allow the cheesecake to cool completely, before carefully removing the sides of the springform pan. Note that the cheesecake will fall slightly once cooled.
Pour the melted chocolate on top of the cheesecake then sprinkle the almonds and marshmallows on top, drizzling any extra melted chocolate on top for decoration.
For the chocolate fudge frosting, melt the butter in a saucepan over low heat, then stir in the cocoa powder. The mixture will resemble a thick paste. Transfer the chocolate mixture to a large mixing bowl. With the mixer on low speed, add in the confectioners sugar and milk, alternating the two. Reserve a few tablespoons of milk. If the frosting is too thick, add in the remaining milk. Add the vanilla extract. Turn the mixer to medium high speed and beat about 5 minutes, until the frosting is smooth and creamy.
Using a spatula, gently apply the frosting over the cheesecake, with a light skim on the sides, being careful not to dislodge the marshmallows and nuts. To finish, gently pat the crushed almond to the side of the cheesecake.