S'mores Inspired Baked Cheesecake
Author: Jenny Paulin
Cook time:
Total time:
Serves: 12
- 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
- preheat oven to 170 °C/150OC (fan)
- Grease and line a loose bottomed 22 cm (8½ inch) spring form cake tin.
- Crush the crackers in a strong bag using a rolling pin to make crumbs
- Melt the butter and once melted, add the cracker crumbs and mix well
- Pour into your tin and spread over the base
- Separate the 4 remaining eggs.
- Whisk the egg yolks and the remaining sugar until thick and creamy.
- Add the cream cheese and marshmallow creme and mix in well.
- Fold in the remaining flour and the double cream.
- Whisk the egg whites until stiff and then fold into the mixture.
- Pour into the tin and smooth over
- 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.
- The turn the oven off and leave for at least 1 hour with the door ajar.
- Remove the cheesecake from the oven and leave to cool completely.
- Melt 100g plain chocolate (I am sure milk would also work) and then pour over the top of the cheesecake and leave to set
- Once cooled place in the fridge for a few hours - I left mine overnight ideally before removing from the tin.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/11/smores-cheesecake.html
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