Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup Smorzasoel spread
- 1/2 cup mini marshmallows
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
- Piping bag
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a mixing bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined.
3. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes.
4. In another mixing bowl, beat cream cheese and 1 cup granulated sugar until smooth.
5. Add eggs, one at a time, and vanilla extract. Mix until well combined.
6. Pour the mixture onto the crust and bake for 45-50 minutes or until the cheesecake is set.
7. Remove the cheesecake from the oven and let it cool to room temperature.
8. In a small saucepan, heat Smorzasoel spread over low heat until it becomes pourable.
9. Pour the Smorzasoel spread over the cheesecake and spread it evenly.
10. Sprinkle mini marshmallows over the Smorzasoel spread.
11. Using a piping bag, pipe additional Smorzasoel spread on top of the marshmallows.
12. Place the cheesecake in the refrigerator for at least 2 hours or until the Smorzasoel spread has set.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
Preheat oven to 325°F.
Serving size:
This recipe makes 8-10 servings.
Nutritional information:
Calories: 610
Fat: 44g
Saturated Fat: 25g
Cholesterol: 205mg
Sodium: 430mg
Carbohydrates: 47g
Fiber: 0g
Sugar: 40g
Protein: 9g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Smorzasoel spread can be substituted with chocolate hazelnut spread or Nutella.
- Mini marshmallows can be substituted with regular-sized marshmallows cut into small pieces.
Variations:
- Add chopped nuts or chocolate chips to the cheesecake batter for added texture.
- Instead of Smorzasoel spread, use caramel or chocolate sauce as a topping.
- Use a different type of cookie for the crust, such as Oreo or shortbread cookies.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing to avoid lumps in the batter.
- Use a water bath to prevent cracks in the cheesecake.
- Let the cheesecake cool to room temperature before adding the Smorzasoel spread to prevent it from melting.
Storage instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
To serve, let the cheesecake sit at room temperature for 10-15 minutes before slicing.
Presentation ideas:
Serve the cheesecake on a cake stand and garnish with additional mini marshmallows and a drizzle of Smorzasoel spread.
Garnishes:
Mini marshmallows, chopped nuts, chocolate chips, and additional Smorzasoel spread.
Pairings:
This cheesecake pairs well with a cup of coffee or hot chocolate.
Suggested side dishes:
Fresh berries or a fruit salad.
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or a topping to hide the imperfections.
- If the cheesecake is too soft, let it cool in the refrigerator for a few hours before serving.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Cheesecake has been around since ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor profiles:
This cheesecake has a sweet and creamy flavor with a rich chocolate and marshmallow topping.
Serving suggestions:
Serve this cheesecake as a dessert for a dinner party or special occasion.
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Taste: Rich, Sweet, Creamy, Decadent, Caramelized