S’mores cheese cake
Hey guys, I wanted to share this awesome summer dessert with you. Its easy to make and very tasty. This was my first ever cheese cake and first time turned out fantastic. Every time after has been even better. Perfect for summer. PREP TIME: 0 hrs 25 mins COOKING TIME: 5 hrs 30 minutes or Overnight OVERALL TIME WITH PREP AND COOL: 6 hrs SERVING: Makes about 10 slices/cubes INGREDIENTS FOR THE GANACHE
1 1/2 c. chocolate chips 3/4 c. heavy cream FOR THE CRUST 1 sleeve graham crackers, crushed 5 tbsp. melted butter 1/4 c. sugar pinch of kosher salt 1 sleeve of graham crackers, separated into sticks FOR THE CHEESECAKE 16 oz. (2 blocks) cream cheese, softened 3/4 c. powdered sugar 1 1/2 c. cold heavy cream 1 tsp. pure vanilla extract 1/4 tsp. kosher salt mini marshmallows DIRECTIONS Make garnish: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat.Pour the hot cream over chocolate chips, whisking constantly until the sauce is smooth. Let cool slightly. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar and salt. Grease an 9″ round or a 9″ X 9″ square pan with cooking spray and press mixture into pan. Pour about half of the ganache over the crust, then line the graham cracker sticks around the edges of the pan standing up to form a wall. Make the cheesecake: In a large bowl using an electric mixer, beat cream cheese until light and fluffy, 2 minutes. Add sugar to combine, then gradually add cream and beat on high speed until stiff peaks form. Add vanilla and stir until combined. Pour cheesecake mixture over the ganache and smooth out with a spatula. Pour remaining ganache over the cheesecake then top with mini marshmallows. Freeze until firm, at least 5 hours and up to overnight. Right before serving, broil until the marshmallows are golden, about 2 minutes.
