S'mores Cheesecake with Summer Berries

S'mores Cheesecake with Summer Berries
S'mores Cheesecake with Summer Berries

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • Crust:

  • 1 1/2

    c graham cracker crumbs

  • 3

    tbsp sugar

  • 6

    tbsp unsalted butter melted

  • Filling:

  • 9

    oz milk chocolate chopped (Lindt or Ghirardelli)

  • 2 - 8

    oz cream cheese room temperature

  • 3/4

    c sugar

  • 1/8

    tsp salt

  • 3/4

    c heavy whipping cream

  • 3

    eggs

  • Topping:

  • 1

    c sugar

  • 2

    large egg whites

  • 3

    tbsp water

  • 1

    tsp cream of tartar

  • 1/8

    tsp salt

  • 12

    large marshmallows, cut into quarters with wet

  • kitchen shears

  • 1/2

    tsp vanilla

  • 1

    pint fresh raspberries

  • 1

    pint fresh blueberries

Directions

Crust: Preheat oven to 350. Combine crumbs and sugar. Add melted butter. Press onto bottom of 9" springform pan. Bake until set, about 12 mins. Remove from oven; cool. Reduce oven temperature to 325. Filling: Stir chocolate in top of double boiler until smooth. Cool to lukewarm. Combine cream cheese, sugar, and salt in processor and blend until smooth. With motor running, add whipping cream through feed tube and rpocess just until blended. With motor running, add melted chocolate, then add eggs 1 at a time, blending after each addition til smooth. Pour batter over crust. Bake cake until outer edge is slightly puffed and cake is barely set in center, about 55 mins. Transfer cake to rack. Run small knife around cake to loosen. Chill uncovered until cold, 8 hours or overnight. Topping: Whisk sugar, egg whites, 3 tbsp water, cream of tartar, and 1/8 tsp salt to blend. Set bowl over saucepan of simmering water; whisk constantly until sugar dissolves and mixture thickens and is hot to touch, about 3 mins. Remove bowl from over water and stir in marshmallows. Let stand until marshmallows soften, about 3 mins. Set bowl back over simmering water; using handheld mixer, beat until stiff shiny peaks form, about 4 mins. Beat in vanilla. Scrape topping onto cheesecake. Using offset metal spatula, spread topping to edges of cake, swirling decoratively. Let stand until set, about 15 mins. Using a kitchen torch lightly brown topping in spots. (Or place 4 inches from broiler). Chill cake until cold. Mix raspberries and blueberries in medium bowl. Cut cake into wedges, Serve berry mixture alongside.

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