S’mores Cheesecake

I was recently sent some Marshmallow Creme from my November Degustabox UK delivery, and I was trying to think of a way of incorporating it into a recipe, when I had one of those light bulb moments! I saw on the back of the tub that it was used as a filling with which to make S’mores. This then got me thinking about making some kind of S’mores dessert, either a cake or a cheesecake, and in the end a baked cheesecake was the recipe I decided to pursue.

Having looked in my cupboard, I found a box of Ritz Crackers, and knowing that traditionally S’mores are made using Graham Crackers, I thought that a salty cracker for the base of my cheesecake might work, as I love a salty and sweet combo. Following a very similar baked cheesecake recipe that I used here, my S’mores Cheesecake was born and here is how I made it:

S'mores Inspired Baked Cheesecake

 

Print

Cook time

75 mins

Total time

1 hour 15 mins

 

Author: Jenny Paulin

Serves: 12

Ingredients

• 200g Ritz crackers
• 75g unsalted butter
• 250g cream cheese
• 150ml double cream
• 1 tub of Marshmallow Creme
• 40g flour
• 4 eggs, separated
• 100g Dr. Oetker Premium 90% Extra Dark Chocolate

Instructions

1. preheat oven to 170 °C/150OC (fan)
2. Grease and line a loose bottomed 22 cm (8½ inch) spring form cake tin.
3. Crush the crackers in a strong bag using a rolling pin to make crumbs
4. Melt the butter and once melted, add the cracker crumbs and mix well
5. Pour into your tin and spread over the base
6. Separate the 4 remaining eggs.
7. Whisk the egg yolks and the remaining sugar until thick and creamy.
8. Add the cream cheese and marshmallow creme and mix in well.
9. Fold in the remaining flour and the double cream.
10. Whisk the egg whites until stiff and then fold into the mixture.
11. Pour into the tin and smooth over
12. Bake for 1¼ hours until firmish - it can have a slight wobble, and the top needs to be spongy, like a cake, to the touch.
13. The turn the oven off and leave for at least 1 hour with the door ajar.
14. Remove the cheesecake from the oven and leave to cool completely.
15. Melt 100g plain chocolate (I am sure milk would also work) and then pour over the top of the cheesecake and leave to set
16. Once cooled place in the fridge for a few hours - I left mine overnight ideally before removing from the tin.

3.2.2802

Despite that fact that upon cooling my cheesecake sunk and looked a bit like a large yorkshire pudding , this did not affect how good it tasted! The crackers made a great base and did not taste very salty once baked, and the plain chocolate helped to make the cheesecake less rich and sweet. I have no idea if an American would agree that this tasted like a S’more, in the same way I do not know for certain either, because i have never tried one myself, BUT I do know that this cheesecake was delicious!

I was sent a Degustabox for the purpose of a review.

Like this? Share it...

Twitter

Facebook

Pinterest

Linkedin

StumbleUpon

Digg

email