S'mores Cheesecake
Graham Cracker Crust
Fudge, Cheesecake Filling
Toasted Meringue
Graham Cracker Crust
20 whole graham crackers
¾ cup (1½ sticks) chilled, unsalted butter
½ cup packed golden brown sugar
Preheat oven to 350 degrees.
Wrap foil around outside of springform pan with 3-inch high sides. Combine graham crackers, butter, and sugar in a food processor. Pulse until crumbs begin to stick together. Press crumbs onto the bottom of the springform pan. Bake crust 10 minutes. Transfer to a wire rack and cool while you prepare the filling. Maintain the oven at 350 degrees.
Fudge
2/3 cup heavy cream
½ cup corn syrup
1/3 cup brown sugar
¼ cup cocoa powder
¼ tsp salt, 6 oz. chocolate
2 Tbsp butter, 1 Tbsp vanilla extract
In a saucepan, mix together heavy cream, corn syrup, brown sugar, cocoa powder, salt and half of the chocolate. Bring to a boil and simmer for 5 minutes. After 5 minutes, add the other half of the chocolate, butter, and vanilla extract. Cool.
Cheesecake Filling:
16 oz. cream cheese
¼ cup sugar, 1/8 tsp salt
9 oz. semi-sweet chocolate
¾ cup heavy cream
4 eggs
Melt chocolate in a metal bowl set over a pot of simmering water. In a stand mixer, cream the cream cheese, sugar, and salt together. Scrape down sides of bowl. Add the heavy cream and melted chocolate and mix. Scrape down sides of bowl again. Add eggs, one at a time, mixing after each addition. At this point swirl the fudge into the cheesecake batter. Pour cheesecake filling into cooled graham cracker crust. Bake at 350 degrees until set. This will take anywhere from 1 hour to 1 hour and 20 minutes, maybe longer. The best way to check this is using a wooden or metal skewer. If the skewer comes out clean, the cheesecake is set.
Toasted Meringue
8 oz. Sugar, 4 egg whites
pinch of salt
Mix all ingredients together in a metal bowl. Place over a pot of simmering water and mix with a hand whip. Once the sugar is dissolved in the mixture, transfer to a stand mixer and whip on high speed until cool. Transfer this into a piping bag with a desired tip. Pipe a design on top of the cooled cheesecake and burn the meringue with a blow torch.
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