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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