Smoked Chocolate S'mores Cheesecake
Yes! A chocolate cheesecake topped with all of your favorite s'mores ingredients and cooked in a wood pellet SMOKER! The texture is amazing and the perfect dessert all Summer long!
#smoked #cheesecake #traeger #recipes #chocolate #smores #desserts
Full recipe at:
S'MORES CHEESECAKE
Watch how to toast the marshmallows on top of this MOUTHWATERING S'MORES CHEESECAKE
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Recipe: Florence Cornish
Video: Toby Scott
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FOR THE S'MORES CHEESECAKE:
100g whole blanched hazelnuts
250g digestive biscuits
a good grating of whole nutmeg
160g salted butter, melted
100g dark chocolate (minimum 70% cocoa solids), broken into small chunks
500g full-fat cream cheese
60g icing sugar, sifted
1 tsp vanilla bean paste, or 2 tsp vanilla extract
300g Nutella
125g mini marshmallows
S’mores Cheesecake | Delish
Get the full recipe from Delish:
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
1. Make ganache: 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.
2. Pour the hot cream over chocolate chips, whisking constantly until the sauce is smooth. Let cool slightly.
3. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar and salt. Grease an 8” springform pan with cooking spray and press mixture into pan.
4. 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.
5. 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.
6. Pour cheesecake mixture over the ganache and smooth out with a spatula. Pour remaining ganache over the cheesecake then top with mini marshmallows.
7. Freeze until firm, at least 5 hours and up to overnight.
8. Right before serving, broil until the marshmallows are golden, about 2 minutes.
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S'mores Cheesecake | Dessert
There are two things in life I cannot live without, one is cheesecake and the other is S’mores! Luckily I found a way to put them together, now there's only one thing I can’t live without!
Of course this starts with a graham cracker crust, elevate your cheesecake by adding marshmallows and even more to toast on top! Finish this cake off with a rich chocolate drizzle to complete this S'mores experience!
RECIPE:
Lemon Blueberry Cheesecake S’mores ???????? #smores #chocolate #cheesecake #shorts
How to Make New York S'mores Cheesecake | The Sweet Spot
Ingredients:
Graham Cracker Crust:
1 1/2 cups(127.5 g) graham cracker/digestive crumbs
3 tbsp(37.5 g) granulated sugar
5 tbsp(71 g) unsalted butter, melted
pinch of salt
Cheesecake Filling:
24 oz(675 g) cream cheese, softened
1 cup(200 g) granulated sugar
1/2 cup(120 g) sour cream
1 1/2 tsp(6 g) vanilla extract
3 large eggs
7 oz(198 g) marshmallow creme
7 oz(198 g) milk chocolate, melted
Mini marshmallows to decorate top, optional
Method:
Graham Cracker Crust:
Preheat oven to 350 fahrenheit(175 celsius)
Line and spray 9-inch springform pan.
Crush graham crackers in food processor, or purchase them already crumbled.
Combine sugar, graham cracker crumbs, and salt.
Add melted butter till mixture becomes dense, resembling wet sand.
Press mixture into bottom of pan and up sides about an inch with a glass or cup.
Bake off for 10 minutes and set aside.
Cheesecake Filling:
Preheat oven to 325 fahrenheit(162 celsius)
Wrap pan bottom with aluminum foil to prepare for water bath.
Melt chocolate in microwave in 20 second intervals till smooth, set aside.
Beat cream cheese with a stand or hand mixer for 2-3 minutes.
Add in sugar and continue beating till no sugar granules appear.
Mix in sour cream and vanilla till filling is silky and smooth.
Add eggs in one at a time and mix to combine.
Divide filling in half.
Combine marshmallow creme with the first half, may appear lumpy but that's fine.
Combine melted chocolate with the second half until completely combined.
Alternate pouring filling into pan until both are combined.
Take a sharp object and swirl the top of the cheesecake to create marbling effect.
Place cheesecake on a baking pan with sides and transfer to oven.
Fill baking pan about 2 inches with water. The water will create steam in the oven cooking both the outside and inside evenly at the same time, preventing cracking.
Bake off for 1 1/2 hours, then turn oven off and crack door for another hour.
Once cooled, place cheesecake in refrigerator for at least 4 hours.
*Optional, cover the top of the cheesecake with miniature marshmallows and broil for 30-45 seconds until they puff and brown.
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