S’more Cheesecake | A rich and creamy decadent chocolate filling topped with a pillow of homemade marshmallow fluff!
This childhood favorite has been transformed into the best cheesecake I have ever had! I can’t even begin to put into words how wonderful the Swiss Meringue is. I guess the best way to describe it a creamy pillow of sweet deliciousness that I could eat by the spoonfuls! S’mores is not just for summer you can serve this one year round because….no campfire required! You can torch to top of the meringue, I chose to leave it alone.
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For the Crust
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons butter, melted
For the Filling
- 12 ounces semisweet chocolate, chopped
- 1/4 cup butter
- 4 (8 ounce) packages cream cheese, softened
- 1 1/2 cup granulated sugar
- 3 large eggs
- 3 large egg yolks
- 2 tablespoons all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 (8 ounce) container sour cream
For the Swiss Meringue
- 1 1/2 cups granulated sugar
- 6 large egg whites
option garnish: graham cracker crumbs and chocolate shavings
For the Crust:
- Preheat oven to 350 degrees.
- In a medium bowl mix together the graham cracker crumbs, sugar and butter.
- Pour into a 10-inch springform pan. NOTE: DO NOT POUR ALL THE BATTER INTO A 9-INCH PAN.
- Press firmly into the bottom and up the sides.
- Bake 6 to 8 minutes.
For the Filling:
- Add the chocolate and butter to a small microwave safe bowl.
- Heat until chocolate is melted about 1 1/2 minutes (make sure to stir every 30 seconds).
- To a large mixing bowl add the cream cheese and sugar.
- Mix until light and fluffy.
- Add the eggs and egg yolks one at a time.
- Add the flour and cocoa just until combined.
- Beat in the melted chocolate and sour cream.
- Pour batter over crust.
- Place on a cookie sheet lined with parchment paper.
- Bake 1 hour; turn oven off and leave cake in ONE ADDITIONAL HOUR.
- Remove from oven, place on a cooling rack.
- Gently run a knife around the edges to loosen sides. DO NOT RELEASE THE SIDES OF THE PAN AT THIS TIME
NOTE: If the sides of the cheesecake have come up over the edge, knock them back down into the cake.
- Cool completely; cover and chill in refrigerator 8 hours.
- Remove sides of pan.
For the Swiss Meringue:
- Add some water to a pot; fit the top with a glass bowl making sure the bowl does not touch the bottom of the pan or the water. This is called a double boiler.
- Bring the water to a simmer.
- Combine the sugar and egg whites into the bowl that is fitted on top of the pot.
- Whisk constantly until the mixture reaches 140 degrees on a candy thermometer.
- Remove from heat and beat on high speed with an electric mixer 10 minutes.
- Spread on top of cooled cheesecake.
- If desired sprinkle with graham cracker crumbs and chocolate shavings.
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