Frosting a S'mores Cheesecake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: low-fat cream cheese

💰Cheaper: ricotta cheese

Low-fat cream cheese cuts calories without sacrificing texture.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate bar

Dark chocolate chips provide antioxidants and can be less expensive.

mini marshmallows

🥗Healthier: homemade marshmallow fluff

💰Cheaper: regular marshmallows

Regular marshmallows are often cheaper and can be used in place.

Preheat your oven to 425 and line a springform pan with parchment paper along the bottom and sides (sides are optional). Wrap the outside in aluminum foil, and set aside.

In a mixing bowl, stir together the graham cracker crumbs, brown sugar and cinnamon.

Pour in the melted butter and continue to stir until the mixture resembles wet sand and there are no dry crumbs. Press evenly into the cheesecake pan along the bottom and partway up the sides. Set aside.

In another bowl, whisk the cream cheese until light and fluffy, then add the sugar, and eggs. Stir in the vanilla extract and flour and beat on medium speed until just combined and creamy. Pour over the crust and smooth.

Place the springform pan in a larger pan with enough water to come up the sides of the cheesecake pan about halfway (this is why you wrap the outside in aluminum foil, so no water leaks into your pan!). Place this in the oven and bake for 15 minutes at 425, then lower the temperature to 350 and bake an additional 30 minutes until the cheesecake layer is cooked but still jiggles very slightly in the center.

Turn off the oven, crack the door open and leave the cheesecake there 30 minutes.

When you turn off the oven, make your ganache by combining the chopped milk chocolate and the heavy cream in the top portion of a double boiler, or in a microwave safe glass bowl. If using a double boiler: Melt the chocolate cream mixture in the double boiler, stirring constantly and then remove from the heat and set aside. If using the microwave: Microwave 1 minute at 60% power, then stir. Continue microwaving in 30 second intervals at 60% power, stirring after each round, until all the chocolate has melted. Set aside.

After 30 minutes, remove the cheesecake from the oven and allow to cool an additional hour on a rack. You want to bring the temperature down slowly to avoid cracks.

Once the cheesecake is room temperature, your ganache should be set enough to spread over the top of the cheesecake.

Allow the cheesecake an hour or so to chill in the refrigerator and set the milk chocolate ganache.

To make the marshmallow fluff frosting, place the egg whites, cream of tartar (see notes), and sugar in the bowl of your stand mixer or a heat-proof mixing bowl. Have your hand mixer ready, or fit your stand mixer with the whisk attachment.

Place the bowl over a small pot of simmering water, making sure that the bottom of the bowl has no contact with the water. Stir constantly until the sugar is completely dissolved (about 4-5 minutes).

Remove from the heat and whisk on high for 5-7 minutes until the mixture forms stiff peaks and is white and fluffy. Stir in the vanilla extract.

Spread the frosting evenly over the ganache (see video in post).

Remove the cheesecake from the springform pan (see video for tips), and use a kitchen torch to toast the marshmallow topping.

If desired, gently press extra graham cracker crumbs along the side of the cheesecake for decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens