No Bake S'Mores Cheesecake
That's right. Those are letter-shaped Graham crackers. I got them at Ikea, oddly enough. Paired with Milka chocolates, makes this a very European cheesecake! Inspired by the American phenomenon s'mores. The cheesecake consists of a cookie base, no-bake cream cheese filling and a marshmallow fluff topping. Added with chocolate and cookie bits on top.
This cheesecake is a stroke of genius, because it combines all of those delicious ingredients you can't get enough of. Really the ultimate dessert! And because it's a no-bake cheesecake, the filling isn't too heavy to eat after a hefty dinner. But then again. don't be fooled by thinking it's a light on calories kind of dessert!
Taste: 5 out of 5.
Consistency: 4 out of 5.
Overall appeal: 4.5 out of 5.
No-Bake S'Mores Cheesecake: inspired by Nigella's cherry cheesecake.
- 1 ¼ cups graham cracker crumbs
- 3/4 stick (75g) soft unsalted butter
- ½ teaspoon vanilla extract
- 1 cup double cream
- 10 ounces (300g) cream cheese at room temperature
- ½ cup confectionars' sugar
- 12 Hershey's chocolate mini bars
- Blitz the biscuits in a food processor (I don't own food processor, so I used a blender which worked really well) until beginning to turn to crumbs, then add the butter and whiz again to make the mixture clump.
- Press this mixture into a 8-inch (20cm) springform tin; press a little up the sides to form a slight ridge.
- Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.
- Lightly whip the double cream, and then fold it into the cream cheese mixture.
- Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula. Put it in the fridge for 3 hours or overnight.
- In the meanwhile you can make the marshmallow fluff frosting, see recipe below.
- Top the marshmallow fluff on the cheesecake base and decorate cheesecake with chocolate bits.
- 2 large egg whites
- ½ cup sugar
- 3 tbsp water
- ½ tbsp light corn syrup
- ¼ tsp cream of tartar
- Pinch of salt
- 1 tsp vanilla extract
- In a large, clean heatproof bowl, combine the egg whites, sugar, water, corn syrup, cream of tartar, and salt.
- Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has dissolved and the mixture is very warm to the touch, about 3 minutes.
- Remove the bowl from the saucepan. Using an electric mixer on high speed, beat the mixture until it is very warm and soft (but not dry) peaks form, about 4 minutes.
- Reduce the mixer to low and add the vanilla. Continue beating until the frosting is completely smooth, about 2 minutes more. Use right away. Toast them with a creme brulee torch if desired.
This was my Easter table at home.
I'm just going to throw this question out there... does anyone know a good widget to put on a blog/website
to make recipes print easier? Thanks!!!