Chocolate Rocky Road Cheesecake

Bake at 160C for 40 – 45 minutes

Step 1: Base
1 1/2 cups Digestive Biscuits – crushed – powdered
1/2 cup Icing sugar
4 Tablespoons Butter-Room Temperature

  • Crush the biscuits in a food processor until completely ground. Add butter and whizz again until you have the desired crumbly consistency.
  • Or take the crushed biscuits, Mix the butter and sugar and press on base of pan.

Step II : Filling
1/2 cup Granulated sugar
2 Eggs
1 teaspoon Vanilla essence

  • Beat the eggs, sugar and vanilla essence with a whisk until the sugar is completely dissolved.

Step III : Filling
1/4 cup Milk
1 cup Chopped chocolate
1/2 teaspoon Coffee

  • Melt milk and chopped chocolate together and then add coffee.
  • Mix the mixture with the egg mixture prepared in Step II.

Step IV:
Include following ingredients in the above mixture (after Step III)
1/4 cup Cocoa powder
2 Tablespoons all purpose Flour
200ml Cream cheese
200ml Cream
1/4 cup Marshmallows


  • Mix with spatula (similar to folding), or spoon lightly.
  • Pour on top of biscuit’s base.
  • Bake in a pre-heated oven at 160C for 40 – 45 minutes, till set.
  • Remove from the oven.
  • After 5 minutes, use a knife around edges to get the cake out.
  • Refrigerate for 4 hours.

White Chocolate Cheesecake

Step I – Base
100g Crushed biscuits
1 1/2 (1.5) Tablespoon Butter – Room temperature

  • Crush the biscuits in a  food processor until completely ground. Add butter and whizz again until you have the desired crumbly consistency.
  • OR Mix the butter with coarse biscuits
  • Press the mixture in the base of a pan.

Step II – Chocolate
100g White Chocolate
50 ml Cream

  • Melt the white chocolate and 50ml cream together. Keep stirring. Let it cool down slightly.

Step III – Filling
100ml cream cheese
100ml whipped cream
1 tsp lemon juice
1/2 tsp vanilla essence

  • Fold cream cheese, whipped cream, lemon juice and vanilla essence.
  • Pour it on the base.
  • Refrigerate for 6 to 8 hours.

Butter Cream Cake

Step I : Buttercream Frosting

140g Softened butter
280g Icing sugar
1 – 2 Tablespoons Milk as needed
Food color few drops – Optional

  • Beat sifted icing sugar and butter until creamy texture is obtained.
  • Add enough milk to make a thick creamy mixture.
  • Add the food color when the cream is required for the decoration.

Step II: Cake

1 1/4 cup all purpose Flour
2 Teaspoons Baking powder
100ml Oil
3/4 cup Caster sugar
3 Eggs
1 1/2 Teaspoons Vanilla essence
1/2 cup Milk
2 Tablespoons Cocoa powder

  • Mix the baking powder in self-raising flour well with the help of a spoon in a way that maximum air is incorporated in it.
  • Beat the oil and sugar well.
  • Include eggs one by one and slowly beat until the mixture is smooth and obtain creamy consistency.
  • Include vanilla essence in the mixture and beat well.
  • Put the dry ingredients into the mixture in multiple batches and fold well.
  • Pour in greased cake pan.
  • Bake at 180C for 15-20 minutes.
  • Let cool at room temperature.

Step III : Assembly

  • Cover the cake with frosting and refrigerate.