Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips, melted
- 1 cup mini marshmallows
- 1/2 cup heavy cream
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Double boiler
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the springform pan.
3. In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Melt the chocolate chips in a double boiler, then stir them into the cream cheese mixture.
5. Pour the mixture over the crust in the springform pan. Sprinkle the mini marshmallows on top.
6. Bake for 45-50 minutes, or until the cheesecake is set. Allow it to cool to room temperature.
7. In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and stir in the remaining mini marshmallows until they are melted and the mixture is smooth.
8. Pour the marshmallow mixture over the cooled cheesecake. Chill the cheesecake in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Chilling time: 2 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe makes 8-10 servings.
Nutritional information:
Calories: 570
Fat: 38g
Carbohydrates: 51g
Protein: 8g
Sodium: 310mg
Sugar: 40g
Substitutions for ingredients:
- Instead of graham cracker crumbs, you can use crushed Oreos or chocolate wafer cookies.
- You can use milk chocolate or dark chocolate chips instead of semisweet chocolate chips.
- Instead of mini marshmallows, you can use regular-sized marshmallows that have been cut into smaller pieces.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the crust mixture for added crunch.
- Top the cheesecake with chocolate shavings or drizzle melted chocolate over the marshmallow topping.
- Use a chocolate cookie crust instead of a graham cracker crust.
Tips and tricks:
- Make sure the cream cheese is softened before beginning to mix it.
- Use a double boiler to melt the chocolate chips to prevent them from burning.
- Allow the cheesecake to cool completely before adding the marshmallow topping to prevent it from melting.
Storage instructions:
Store the cheesecake in the refrigerator for up to 5 days.
Reheating instructions:
This cheesecake is best served cold, but if you prefer it warm, you can microwave individual slices for 10-15 seconds.
Presentation ideas:
Serve the cheesecake on a cake stand and garnish with chocolate shavings and mini marshmallows.
Garnishes:
Chocolate shavings and mini marshmallows.
Pairings:
Serve with a glass of cold milk or a cup of hot chocolate.
Suggested side dishes:
Fresh fruit, such as strawberries or raspberries, make a great side dish for this rich dessert.
Troubleshooting advice:
- If the cheesecake cracks, it is likely due to overbaking or the oven temperature being too high.
- If the marshmallow topping is too runny, add more marshmallows to thicken it up.
Food safety advice:
Make sure to refrigerate the cheesecake promptly after serving to prevent bacterial growth.
Food history:
Cheesecake has been around since ancient Greece, where it was served to athletes during the first Olympic games in 776 BC. The addition of chocolate and marshmallows to cheesecake is a modern twist on this classic dessert.
Flavor profiles:
This cheesecake is rich and creamy with a chocolatey flavor and a sweet marshmallow topping.
Serving suggestions:
Serve this cheesecake as a dessert for a special occasion or holiday gathering.
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Taste: Rich, Creamy, Sweet, Chocolatey, Marshmallowy