Chocolate Rolo Cheesecake Food
ROLO CHEESECAKE BARS.
Steps:
- 1. CRUST STIR ALL TOGETHER AND PRESS INTO A 9X13 PAN LINED WITH NONSTICK FOIL. BAKE AT 350 FOR 7-10 MINUTES AND COOL.
- 2. FILLING:POUR ONTO THE COOL CRUST AND BAKE AT 350 FOR 30-35 MINUTES. LET COOL AND ADD GLAZE.
- 3. GLAZE: MELT IN THE MICROWAVE: 1 STICK BUTTER & 6 OUNCES CHOCOLATE CHIPS. STIR SMOOTH AND ADD 4 TSP. LIGHT CORN SYRUP. POUR SMOOTHLY ON BARS AND CHILL OVERNIGHT. CUT WITH A BIG KNIFE! I ADDED A CHOCOLATE DRIZZLE AND A HALF A ROLO ON TOP!
CHOCOLATE ROLO CHEESECAKE
This is a cheesecake that is great to share with family or friends. This a really simple but lovely cheesecake and is great with a finishing touch of sprinkled rolos on top.
Provided by kyranchandler
Time 1h30m
Yield Serves 6
Number Of Ingredients 5
Steps:
- Break the packet of biscuits into a bowl then crush into crums with a rolling pin. Then put the crushed biscuits into a greased tin a put into a freezer for an hour.
- Now mix the philadelphia with the mascapone into another bowl use a electric wisk to make it nice and creamy.
- Now melt two packets of rolos. Then take the biscuits out of the freezer and put the melted rolos on top.
- Now put the Philadelphia over the rolos and sprinkle the other packet of rolos over the top. (for best results chop the rolos into 1/4)
- Finaly put the cheesecake into the fridge and leave overnight for best results. Or leave for a few hours.
CHOCOLATE CHEESECAKE
Treat family and friends to this decadent chocolate dessert. It's an indulgent end to a dinner party or weekend family meal
Provided by Member recipe by lightwood
Categories Afternoon tea, Dessert, Treat
Time 25m
Yield Serves 10-12
Number Of Ingredients 8
Steps:
- To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.
- To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate.
- Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.
Nutrition Facts : Calories 296 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
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