Cocoa cheesecake with marshmallows

Votes: 1

Time: 3 hours 45 minutes
Complexity: easily
Servings: 12 - 14

Nutritional value per serving:

Calories 468, total fat 35 G., saturated fats 20 G., proteins 8 G., carbohydrates 31 G., fiber 0 G., cholesterol 178 mg, sodium 339 mg, sugar 24 G.

Do you love enjoying cocoa with marshmallows on a winter evening? Bake a luxurious cheesecake with the same flavor! It features hot chocolate mix (or cocoa powder) that's infused into both the graham cracker crust and the velvety cream cheese filling. Bake the cheesecake in a double boiler and then let it set in the refrigerator for a few hours, preferably overnight. Garnish with marshmallows before serving. This dessert is as delicious as the classic winter drink.

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.

Ingredients for the recipe:

Cake

90g unsalted butter, melted, plus extra for greasing the pan
9 graham crackers (about 1 pack)
1/4 cup hot chocolate or cocoa mix
A pinch of fine salt
Special equipment: springform pan with a diameter of 22 cm.

Filling

4 packages of cream cheese, 220 g each, at room temperature
1 cup of sugar
2/3 cup hot chocolate or cocoa mix
1 cup sour cream
6 large eggs, room temperature
1 tbsp vanilla extract
10 marshmallows

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cream cheese, hot chocolate mix, shortbread cookies, eggs, sour cream, marshmallow

Cooking the dish according to the recipe:

Position a rack in the center of the oven and preheat the oven to 160°C.
Cake:

Grind the graham crackers in a food processor until fine crumbs form. Add the butter, hot chocolate mix, and salt and pulse until the mixture comes together and holds its shape when pressed.

Pour the mixture into the prepared pan and press it into the bottom to form an even layer. Bake until the crust is set, about 10 minutes. Let cool completely. Place the pan with the crust on a large piece of foil and wrap the outside of the pan with foil to prevent water from seeping in during baking.
Filling:

Wipe out the bowl of a food processor. Beat the cream cheese, sugar, hot chocolate mix, and sour cream until smooth and lump-free, scraping down the sides of the bowl several times. Add the eggs and vanilla extract and beat until smooth.
Spread the filling on the crust and place the pan in a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the foil-lined pan.
Bake the cheesecake until the edges are set but the center jiggles slightly when you shake the pan (the cheesecake should ripple), 1 hour 10 minutes to 1 hour 20 minutes.
Turn off the oven and crack the door for a few seconds to release some of the heat. Close the door and let the cheesecake sit in the oven until completely set, about 1 hour.
Transfer the cheesecake pan to a wire rack. Run a knife around the edge and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or for up to 2 days..
Before serving, cut the marshmallows diagonally and arrange them, cut side down, in a neat line around the edge of the cheesecake.

Note

Don't buy cocoa or hot chocolate mix if it contains dairy..