Yield 10 servings
Who needs campfires, stale graham crackers and the all-too-common singed marshmallows, when this is begging to be prepared and devoured?
Graham Cracker Crust
14 oz (about 2 cups) graham cracker crumbs
5 oz (1 stick) unsalted butter, melted
8 toasted jumbo marshmallows (or 1 bag of regular marshmallows) *see note*
2lbs (4 8 oz bricks) cream cheese, room temperature
1 cup granulated sugar
1/3 cup cornstarch
4 large eggs
1 tsp vanilla extract
1/2 cup sour cream
Chocolate Ganache Topping
12 oz (or 2 cups) semi-sweet chocolate chips
1 cup heavy whipping cream
Swiss Meringue Topping (optional)
Preheat oven to 350°F. Double wrap the bottom and sides of a 10"springform pan in aluminum foil. Place a large baking pan or casserole (the springform pan needs to fit into this), with three inches of water, into the oven.
In a medium bowl, combine the graham cracker crumbs and the melted butter. Press the graham cracker mixture into the springform pan, pressing down to create a level crust. Bake in the oven for 10 min (on a different rack than your heating water). Remove and allow to cool.
In a microwave-safe bowl, melt the toasted marshmallows on 30 second bursts until the marshmallows are runny.
In a large mixing bowl, whip the cream cheese until it is smooth. Scrape down the bowl often to eliminate any lumps. Add the granulated sugar and cornstarch and beat on medium speed until light and fluffy. Add the eggs, one at a time, making sure to mix well after each addition and scrape down the bowl frequently. Add the vanilla extract, sour cream, and finally your melted marshmallows. Beat on low speed to avoid the marshmallows swallowing your mixer! Pour the cheesecake batter into the prepared pan and set the pan into your hot water bath, carefully. Avoid getting any water into the cheesecake pan. Bake for 1 hour or until the cheesecake wiggles slightly when touched.
Once the baking time has elapsed, turn off the oven and prop open the oven door. This will allow the cheesecake to cool slowly and, thus, should prevent any cracks in the cheesecake's surface. Allow the cheesecake to cool, in the oven, for another hour. Remove the cheesecake from the oven and place in the fridge for 4 hours or overnight.
To prepare the chocolate ganache, put the chocolate chips into a microwave-safe bowl. Pour the cream over and heat, in the microwave, on high, for 1 minute. Remove from the microwave and stir. Return the bowl to the microwave and heat another minute. Stir again. Continue heating, in 30 sec intervals, until the ganache is lump-free and smooth.
Make the Swiss meringue topping (link in Ingredients)
To assemble the cheesecake:
Remove the cheesecake from the pan and smooth any rough edges with a spatula.
Ice the top with chocolate ganache.
Pipe rosettes or dollops of Swiss meringue onto the outside of the cheesecake to form a decorative border. Caramelize with a butane torch, is desired.
Keep refrigerated until ready to eat. Cut the cheesecake with a warmed knife to get through the ganache without too much mess. Enjoy!
To toast marshmallows:
Line a sheet pan with parchment paper or aluminum foil.
Lay the marshmallows in a single layer on the sheet pan.
Toast the marshmallows under a broiler set to "low". It will only take about 30 seconds for the marshmallows to start browning. One the side has browned, turn the mallows over and brown the other side. Continue flipping the marshmallows until all the sides are toasted.
Recipe by Sense & Edibility at https://senseandedibility.com/smores-cheesecake-recipe/