Crustless S’mores Cheesecake - VTC


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jeudi 28 septembre 2017

Crustless S’mores Cheesecake

There is no dessert more universally loved than cheesecake, and with very good reason: Cheesecake is incredible. This recipe is especially decadent with the addition of Chocolate Ganache and toasted marshmallows, creating the s’mores flavor we all know and love.

Yields: 1 (8") cheesecake, or 12 single servings


  • 3 (8-ounce) packages cream cheese, at room temperature
  • 113 cups sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon vanilla extract
  • 14 teaspoon sea salt
  • 2 large eggs
  • 14 cup heavy whipping cream
  • 13 cup sour cream
  • 12 cup Chocolate Ganache
  • 14 cup graham cracker crumbs Marshmallows, as needed 
  1. Preheat the oven to 325°F and grease or butter an 8" cake pan. Place a round of parchment paper on the bottom. Spray the pan and the parchment with nonstick cooking spray.
  2. Increase the mixer speed to high and beat in the remaining sugar; then beat in the vanilla and salt. Blend in the eggs one at a time, beating only until completely blended. Be careful not to overmix the batter. Slowly mix in the cream and sour cream until just combined.
  3. Pour the batter into the prepared pan. Place the pan in a large shallow dish containing hot water; make sure the water comes about halfway up the sides of the cake pan. Bake the cheesecake until the top is lightly browned and the center is set, about 1 hour. Allow to cool in the oven with the door propped open. Once cooled, remove to the refrigerator to chill completely, at least 4 hours or overnight.

  4. Before serving, remove the cheesecake from the pan and place onto a platter or cake plate. Top the cheesecake with the ganache. Sprinkle graham cracker crumbs atop the ganache or around the serving plate.
  5. Finally, top the cheesecakes with
    marshmallows, and toast with a kitchen torch or quickly under the broiler. Serve and enjoy!


    This recipe is wonderful when adapted for single servings. If you want individual cheesecakes, use a silicone mold that has 12 cavities and fill each nearly full. Do not use a water bath if making individual cheesecakes, and bake roughly 25 minutes or until lightly browned. Once cooled completely, top with spoonfuls of ganache and a sprinkling of graham cracker crumbs, then garnish with toasted marshmallows.

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