S'mores Cheesecake
Votes: 1
Time: 3 hours 20 minutes plus cooling time
Complexity: easily
Quantity: 24 cakes
Complexity: easily
Quantity: 24 cakes
This mouth-watering cheesecake, inspired by the traditional American dessert S'mores, is a stunning combination of creamy cream cheese, graham crackers, chocolate, and toasted marshmallows. This no-bake cheesecake (except for the crust) is ready after chilling in the refrigerator. Slice it into small squares and serve with a crumbly graham cracker crust topped with a thick layer of cream cheese filling, whipped with marshmallow frosting. The cheesecake filling is topped with chocolate ganache, and each serving is garnished with toasted mini marshmallows.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups heavy cream
- 9 cups mini marshmallows
- 3 tbsp. chopped graham crackers
- 145 g unsalted butter, melted
- 1/3 cup + 0.5 cup sugar
- 3/4 tsp salt
- 2 packages of 220g cream cheese, room temperature
- 2 tsp vanilla extract
- 170 g semi-sweet chocolate, finely chopped
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Cooking the dish according to the recipe:
- Preheat the oven to broil. Pour 1/2 cup of heavy cream into a medium saucepan. Line a baking sheet with nonstick foil. Set aside 1 cup of marshmallows and spread the remaining marshmallows evenly on the prepared baking sheet. Grill for 30 seconds to 1 minute. Using a spatula, transfer the marshmallows to the heavy cream. Cook over medium heat, stirring constantly, until smooth and lightly caramelized, 6 to 9 minutes. Let cool, about 1 hour.
- Meanwhile, preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with a double layer of foil, leaving a 2-inch overhang on both long sides; spray the foil with cooking spray. In a large bowl, use a fork to combine the crushed graham crackers with the melted butter, 1/3 cup sugar, and a pinch of salt. Press into the pan evenly and firmly. Bake until set, 10 to 12 minutes. Let cool completely, about 30 minutes.
- In a large bowl, beat the cream cheese with the remaining 1/2 cup sugar and vanilla extract with a mixer on low speed for about 1 minute. Increase the speed to medium and beat until light and fluffy, 2 minutes. Reduce the mixer speed to low and beat in 1 cup heavy cream, then increase the speed to medium-high and beat until stiff peaks form, about 2 minutes. Reduce the mixer speed back to low and beat in the cooled marshmallow frosting, then increase the speed to medium and beat until light and fluffy, 1-2 minutes. Spread the filling evenly over the crust and refrigerate until completely set, about 2 hours.
- Place the chocolate in a small bowl. In a saucepan over medium heat, heat the remaining 1/2 cup heavy cream until just barely simmering. Pour the cream over the chocolate and let it sit for 5 minutes, then stir until smooth. Spread the warm chocolate mixture over the cheesecake layer. Refrigerate until completely set, at least 6 hours or overnight.
- Preheat the oven to broil. Run a thin knife along two short sides of the cheesecake to release it from the foil, then lift the cheesecake by the foil. Remove the foil and cut the cake into squares.
- Line a baking sheet with nonstick foil. Place the reserved 1 cup marshmallow on the foil and toast for 30 seconds. Top each cheesecake slice with a toasted marshmallow.
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