This weeks recipe is S’mores cheesecake! It is finally starting to get warmer here and the thought of finally being able to get our BBQ out inspired me to make this recipe! This cheesecake has a buttery biscuit base, a creamy vanilla middle with pieces of marshmallow and dark chocolate, topped with a rich chocolate ganache! It is very rich, so you will only need a small slice, but tastes very good!
I hope you enjoy the recipe!
S’mores Frozen Cheesecake Recipe
80g butter, melted
200g digestives, blitzed in to crumbs
3 packs of cream cheese(525g)
200ml double cream
80g icing sugar
1 tsp vanilla extract
20g marshmallows, chopped
100g dark chocolate, finely chopped
100ml double cream
100g dark chocolate
30g marshmallows, roughly chopped
1 digestive biscuit, bashed until the biscuit is in various sized crumbs
Grease and line the base and sides of a 20cm spring form cake tin.
Mix the melted butter and biscuits together until well combined.
Spoon the mixture in to the tin and using the back of a spoon press evenly across the bottom of the tin.
Put in the fridge to chill while you are making the filling.
To make the filling beat the cream cheese, icing sugar and vanilla extract together until smooth.
whisk the double cream until stiff peaks form.
Fold the cream in to the cream cheese mix.
Finally fold in the chopped chocolate and marshmallows until evenly distributed.
Put the mixture in to the tin on top of the biscuit base, level and smooth the mixture.
Place in the freezer for a minimum of 4 hours or overnight.
When the cheesecake has set, make the ganache by bringing the double cream to a boil in a small saucepan.
Take off the heat and allow to stand for one minute.
Chop the chocolate in to small even pieces and place in a heat proof bowl.
Pour over the hot cream and stir until you have a smooth and glossy mixture.
Allow to cool to around body temperature.
Take the cheesecake out of the fridge and remove from the cake tin. Pour over the ganache, creating drips if you wish and smoothing the top. You will need to do this fairly quickly as it may start to melt the cheesecake!
Place in the freezer for 10 minutes. This will stop the cheesecake from melting and help the ganache to set quicker.
To make the toasted marshmallow decoration, put the marshmallow pieces on a piece of baking paper on a baking tray and place under a medium grill until toasted. Keep an eye on them as they can burn very quickly!
Just before serving, take the cheesecake out of the fridge and decorate with the toasted marshmallow pieces, chocolate shavings and digestive crumbs.