Three words. S’MORES. MARBLE. CHEESECAKE.
Sound delicious, right? This weekends bake called for a big celebration. So I went ahead and worked my magic and this was the tasty result.
Earlier this week I passed my driving test and earn’t my drivers license! I’m so unbelievably happy to finally tick that off my bucket list! Months of stress and worry is no more, so I decided to to do what I do best and bake cheesecake to celebrate with family. This S’mores cheesecake is an amazingly AND a deliciously good dessert perfect for any occasion and it certainly was enjoyable to devour (try stopping at just one slice! Too hard.)
I could write a mahosive post on how phenomenally delicious and good this cheesecake is. Each and every bite is packed full of pure tastiness. First you get the buttery biscuit base, then you get the swirly chocolate and vanilla filling and then you taste the creamy marshmallowy goodness! SO GOOD.
If you’re a big fan of all things chocolatey, covered in marshmallows and with crunchy and buttery biscuit bases, then this is the recipe for you!
300g of digestive biscuits (or graham crackers)- you can also use chocolate covered digestives for the base
120g of unsalted butter, melted
900g of full-fat cream cheese (at room temp)
3 large free range eggs
150ml of sour cream
1 tbsp of corn flour (cornstarch)
1 1/4 cups of caster sugar
1 tsp of pure vanilla extract or 1/2 tsp of vanilla bean paste
85g of dark chocolate (semi-sweet), melted and cooled slightly
75-100g of marshmallows (I use a mini)
Preheat your oven to 170 degrees C Fan / 325 F. Place a large shallow pan of water at the bottom of your oven.
1. Prepare the biscuit base: Break the biscuits up into small pieces and add to a food processor, blitz until fine. Or alternatively, add the biscuits to a ziplock bag and crush using a rolling pin. Add a small bowl, mix in the melted butter. Tip into a 23cm springform cheesecake tin. Press down until firm using the base of a glass and smooth over with the back of a dessert spoon until well compact and even. Chill in the fridge whilst you make the filling.
2. For the cheesecake filling: In a stand mixer fitted with the paddle attachment add the softened cream cheese, sugar and vanilla. Mix on medium speed until smooth- approx. 2 minutes. Then add the eggs and mix until well incorporated. Now add the sour cream and corn flour and beat until mixed fully. Now separate about half the mixture into another mixing bowl. Add the melted chocolate to one and mix through.
3. Take an ice-cream scoop and dollop alternate scoops of each batter onto the base. Then swirl using a wooden skewer or butter knife until you have a marbled/rippled design.
4. Lower the oven temperature to 130 degrees C Fan. Place the cheesecake in the oven and bake for 1 1/4 hours (75 minutes) until it’s wobbles slightly in the centre, but is mostly set. Then turn off the oven, leave the door ajar and leave the cheesecake to cool for an hour remaining in the oven. After an hour, covered with tin foil and leave to finish setting in the fridge for at least 3 hours or overnight.
5. Just before serving, pile the marshmallows on top, toast gently with a blow torch if you like. Slice up and enjoy! The cheesecake will keep in the fridge, in an airtight container for 3 days.
Enjoy and happy weekend!