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Chocolate S'mores Cheesecake Served with Summer Be Recipe

   
 

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     Chocolate S'mores Cheesecake Served with Summer Be

Category   Breakfast - Brunch
Sub Category   None

Ingredients
 

Instructions
Crust- 1 1/2 cups graham cracker crumbs ( or crushed digestive biscuits) 3 tablespoons sugar 6 tablespoons (3/4 stick) unsalted butter, melted Filling- 9 ounces high-quality milk chocolate ( I used perugina milk chocolate) 2 8-ounce packages cream cheese, room temperature 3/4 cup sugar 1/8 teaspoon salt 3/4 cup heavy whipping cream 3 large eggs Topping- 1 cup sugar 2 large egg whites 3 tablespoons water 1 teaspoon cream of tartar 1/8 teaspoon salt 12 large marshmallows, cut in half 1/2 teaspoon vanilla extract
For crust-Heat oven to 350 f. Mix crumbs and sugar in medium bowl. Add melted butter; stir until mixture is evenly moistened. Press onto bottom of 9-inch-diameter springform pan. Bake until set, about 12 minutes. Remove from oven; cool. Reduce oven temperature to 325f For filling-Melt chocolate over double boiler and cool to lukewarm. Combine cream cheese, sugar, and salt in processor and blend until smooth. With motor running, add whipping cream through feed tube and process just until blended, add melted chocolate, then add eggs 1 at a time, blending and scraping down sides after each addition until mixture is smooth. Pour batter over crust in pan. Bake cake until outer edge is slightly puffed and cake is barely set in center about 55 minutes. Transfer cake to rack. Chill uncovered until cold.
For topping-Whisk sugar, egg whites, 3 tablespoons water, cream of tartar, and 1/8 teaspoon salt to blend in large metal bowl. Set bowl over saucepan of simmering water; whisk constantly until sugar dissolves and mixture thickens and is hot to touch, about 3 minutes. Remove bowl from over water and stir in marshmallows (keep water simmering in saucepan). Let stand until marshmallows soften, about 3 minutes. Set bowl with mixture over simmering water; using hand held electric mixer, beat until stiff shiny peaks form, about 4 minutes. Beat in vanilla.
Scrape topping onto cheesecake. Using offset metal spatula, spread topping to edges of cake, swirling decoratively. Let stand until set, about 15 minutes. Using kitchen torch, lightly brown topping in spots. (Or preheat broiler; place cake at least 4 inches from heat source and broil just until topping is lightly browned in spots, watching closely to avoid burning, about 2 minutes.) Chill cake until cold. Mix raspberries and blueberries in medium bowl. Cut cake into wedges. Serve berry mixture alongside.


Originally Submitted
6/15/2014





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