Is is candy or is it just hella yum?! Mini S'mores Cheesecakes! I so totally rock.
This recipe is an adaptation of Cheesecake Elegante, which is so divine that I had to include its full recipe here. Sections marked by asterisks ** indicate the modifications needed to make the S'mores version.
Cheesecake Elegante / **S'mores Cheesecake**
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup powdered sugar
1 tsp. ground allspice
1/3 cup melted butter
Combine all ingredients. Spread in the bottom of a 9 inch spring-form pan, pressing some of the crumbs up the sides to form a rim about 1 inch high. Bake the shell for 10 minutes at 400 F.
Cheese layer:
16 oz. cream cheese at room temperature
2 eggs, lightly beaten
2/3 cup sugar
2 tsp. vanilla
** 3/4 cup cocoa powder**
** 8 oz. semi-sweet chocolate chips, melted in a double boiler**
Beat cheese until soft and creamy. Add eggs sugar and vanilla, beating until smooth. Pour into crust. Bake at 350 F for 25-35 minutes, or until set.
For a thick and fluffy cheese layer try adding the eggs to the cream cheese at the beginning.
**(Note: for the s'mores version I found that cocoa powder alone did not give the darker and richer chocolate flavor I desired so the melted chips were added. If a lighter intensity is desired begin with cocoa powder and adjust as necessary.)**
Elegante Topping:
1 1/2 cups sour cream
1/4 cup sugar
2 tsp. Grand Marnier or Triple Sec
Combine and spread over the cheese layer after it has baked and set as above. Bake at 450 F for 7 minutes. Allow to cool before chilling.
**Marshmallow Topping, to be used in place of the above topping for S'mores version**
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites
1 tablespoon vanilla
In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold water, and let stand to soften.
In separate bowl with cleaned beaters beat egg whites until they just hold stiff peaks.
In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240 F. Remove from heat early if the mixture begins to brown before it reaches this temperature. Pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume. Beat whites and vanilla into sugar mixture until just combined. Spread over cheesecake layer and let sit to cool and set for 3 hours. Confectioners or powdered sugar may be sifted over the top. Chill overnight.
Leftover marshmallow mixture may be spread into a baking pan. Oil the bottom and sides and then dust with confectioners sugar. Cut into cubes and dust all sides with confectioners sugar once set.
For mini cheesecakes use a muffin pan, or better, a mini cheesecake pan. These look like muffin pans with removable bottoms. Do not press crust layer up the sides. Reducing recipe by half makes about a dozen, 2 inch, mini cakes.
When serving, cut into as large a slice as you dare eat. Topping can be toasted using a creme brulee torch while you sing campfire songs to slack-string guitar accompaniment.
