Introduction
S'mores Cheesecake combines the classic flavors of a campfire s'more with the creamy indulgence of cheesecake. This recipe layers a graham cracker crust, rich chocolate cheesecake filling, gooey marshmallow topping, and a final touch of chocolate ganache. Perfect for any occasion, this decadent dessert will satisfy cravings for both cheesecake and s'mores. Follow this detailed guide to create a show-stopping S'mores Cheesecake that will impress your readers.
Ingredients
For the Graham Cracker Crust:
-2 cups graham cracker crumbs
-1/4 cup granulated sugar
-1/2 cup unsalted butter, melted
For the Chocolate Cheesecake Filling:
-32 ounces (4 packages) cream cheese, softened
-1 cup granulated sugar
-4 large eggs
-1 cup sour cream
-1 teaspoon vanilla extract
-8 ounces semi-sweet chocolate, melted and cooled
For the Marshmallow Topping:
-2 cups mini marshmallows
For the Chocolate Ganache:
-4 ounces semi-sweet chocolate, chopped
-1/2 cup heavy cream
Equipment Needed
-9-inch springform pan
-Mixing bowls
-Electric mixer
-Saucepan
-Spatula
-Whisk
Instructions
Step 1: Prepare the Graham Cracker Crust
1-Preheat Oven: Preheat your oven to 350°F (175°C). Wrap the outside of the springform pan with aluminum foil to prevent leaks.
2-Mix Crust Ingredients: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
3-Press Into Pan: Press the mixture firmly into the bottom of the prepared springform pan, creating an even layer. Bake for 10 minutes, then remove from oven and set aside to cool while preparing the filling.
Step 2: Make the Chocolate Cheesecake Filling
1-Melt Chocolate: Melt the semi-sweet chocolate in the microwave or over a double boiler until smooth. Set aside to cool slightly.
2-Prepare Cream Cheese: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
3-Add Eggs: Add the eggs one at a time, beating well after each addition.
4-Incorporate Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until combined.
5-Fold in Melted Chocolate: Gently fold in the cooled melted chocolate until fully incorporated into the cheesecake batter.
Step 3: Assemble and Bake
1-Pour Batter: Pour the cheesecake batter over the prepared graham cracker crust in the springform pan. Smooth the top with a spatula.
2-Bake Cheesecake: Place the springform pan in a larger baking pan or roasting pan. Position the springform pan inside a larger pan and pour hot water into the larger pan until it reaches halfway up the sides of the springform pan, creating a water bath. Take the cheesecake out of the oven and allow it to cool completely at room temperature. Afterward, refrigerate for at least 4 hours or overnight until it is thoroughly chilled and set.
3-Cooling Step: After turning off the oven, let the cheesecake cool inside the oven with the door slightly open for 1 hour. Take the cheesecake out of the oven and let it cool entirely at room temperature. Then, refrigerate it for at least 4 hours or overnight until fully chilled and set.
Step 4: Prepare the Marshmallow Topping
1-Broil Marshmallows: Preheat the broiler in your oven.
2-Top Cheesecake: Sprinkle mini marshmallows evenly over the chilled cheesecake.
3-Broil: Place the cheesecake under the broiler for 1-2 minutes, watching closely, until the marshmallows are golden brown and toasted. Remove from oven and let cool slightly.
Step 5: Make the Chocolate Ganache
1-Heat Cream: In a small saucepan, heat the heavy cream until it just begins to simmer.
2-Pour Over Chocolate: Place the chopped semi-sweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 1-2 minutes.
3-Stir: Gently whisk the chocolate and cream together until smooth and glossy.
Step 6: Finish and Serve
1-Pour Ganache: Pour the chocolate ganache over the marshmallow-topped cheesecake, allowing it to drip down the sides.
2-Chill: Return the cheesecake to the refrigerator for 30 minutes to allow the ganache to set.
3-Serve: Remove the cheesecake from the springform pan and slice with a sharp knife dipped in hot water for clean slices. Serve chilled and enjoy!
Tips for Success
-Room Temperature Ingredients: Ensure all dairy ingredients, especially cream cheese and sour cream, are at room temperature to prevent lumps in the cheesecake batter.
-Water Bath: A water bath helps the cheesecake bake evenly and prevents cracks on the surface.
-Broiling Marshmallows: Watch the marshmallows closely under the broiler to avoid burning.
-Ganache Consistency: Let the ganache cool slightly before pouring over the cheesecake for a smooth finish.
Variations
-Gluten-Free: Use gluten-free graham crackers or almond flour for the crust to make the cheesecake gluten-free.
-Mini S'mores Cheesecakes: Make individual mini cheesecakes in muffin tins for easy serving.
-Nutella Swirl: Swirl Nutella into the cheesecake batter for added hazelnut flavor.
Nutritional Information
-Calories: Approximately 450 calories per serving, depending on slice size.
-Protein: Rich in protein from cream cheese and eggs.
-Calcium: Provides calcium from dairy ingredients like cream cheese and sour cream.
-Iron: Contains iron from semi-sweet chocolate.
Serving Suggestions
-Garnish: Garnish each slice with a drizzle of chocolate sauce and crushed graham crackers.
-Beverage: Serve with a glass of milk, coffee, or hot chocolate for the perfect pairing.
-Ice Cream: Accompany with a scoop of vanilla ice cream for a decadent dessert experience.
Conclusion
S'mores Cheesecake is a delightful twist on the classic campfire treat, combining the creamy texture of cheesecake with the irresistible flavors of chocolate, graham crackers, and toasted marshmallows. This recipe allows you to enjoy the nostalgic taste of s'mores in a sophisticated dessert format that is sure to impress. Follow the steps carefully to create a beautiful and delicious S'mores Cheesecake that will be a hit at any gathering or special occasion.
Additional Tips
-Storage: Store leftover cheesecake covered in the refrigerator for up to 5 days. Bring to room temperature before serving.
-Freezing: You can freeze the cheesecake (without the ganache topping) for up to 1 month. Thaw overnight in the refrigerator before applying the ganache.
-Presentation: Dust with powdered sugar or cocoa powder just before serving for an elegant touch.
Creative Twists
-Peanut Butter Cup Cheesecake: Layer peanut butter cups into the cheesecake batter and top with chopped peanuts and peanut butter ganache.
-Toasted Coconut: Add toasted coconut flakes to the graham cracker crust for a tropical twist.
-Raspberry Swirl: Swirl raspberry preserves into the cheesecake batter and top with fresh raspberries before serving.
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