S'mores Cheesecake

Name: S'mores Cheesecake
Cook time: 90 min
Yield: 1 8-inch cheesecake
Cuisine: American
Ingredients: 140g Graham crackers; 60g Butter (room temperature); 452g Cream cheese; 100g Sugar; 2g Kosher salt; 5g Vanilla extract; 130g Heavy cream; 3 eggs; 300g Chocolate; 150g Marshmallow

Description

All the flavors of a campfire s’more in cheesecake form. A full chocolate cheesecake filling sits above a graham cracker crust, and the whole thing is topped with a layer of homemade marshmallow that gets torched to a toasty golden brown.

Special Instructions

Melt 300g semi-sweet chocolate, let it cool slightly, and fold into the cheesecake filling to make a chocolate cheesecake base. Pour into the crust. After the cheesecake is fully baked and chilled, score the surface with a knife to help the marshmallow stick. Spread or pipe the marshmallow topping over the scored surface. Use a kitchen torch to brown the marshmallow just before serving. See the marshmallow sub-recipe for the topping.

Recipe

Pan size:

Number of cakes:

Makes 1 × 8″ cheesecake

Topping

Ingredient	Amount	Notes
Marshmallow	150g	Torch with a kitchen torch before serving

Filling

Ingredient	Amount	Notes
Cream cheese	452g	2 × 8 oz bricks (Philadelphia)
Sugar	100g
Kosher salt	2g
Vanilla extract	5g
Heavy cream	130g
Eggs	3 eggs
Chocolate	300g	Semi-sweet, melt and fold into filling for a chocolate cheesecake

Crust

Ingredient	Amount	Notes
Graham crackers	140g	1 bag of Honeymoon graham crackers (~140g)
Butter (room temperature)	60g

Instructions

Make the filling: Let the cream cheese and eggs come to room temperature, then beat the cream cheese and cream until smooth. Mix in sugar, salt, vanilla extract. Add eggs last, mixing just until combined so you don't work extra air into the mixture that will get stuck in the sous vide bag.
Make the crust: Let the butter come to room temperature. Break up graham crackers a bit, then add them with the butter to a food processor and process until fully integrated. Press firmly and evenly into the bottom of your pan — make sure it's well packed with no gaps, or the filling will leak through when you pour it.
Cook: Sous vide at 176°F for 90 minutes. Every 30ish minutes, massage the bag to stir the filling (or stir directly if using an open container). Pay attention to the edges and make sure stirring is complete.
Set: Pour into the mold, then add any solid toppings right away or let the cheesecake cool in the fridge for several hours before adding a gell topping. Ideally, make the cheesecake at least a day before serving so it can set properly.

Marshmallow Recipe

Homemade Marshmallow

Ingredients

Ingredient	Amount
Sugar	300g (1.5 cups)
Kosher salt	pinch
Vanilla extract	16g (1 tbsp)
Water	240g (1 cup), divided in half
Gelatin (unflavored powdered)	2 (1/4-ounce) packets (about 5 teaspoons)
Butter	1 tsp (for greasing)
Confectioners’ sugar	1/2 cup (for dusting)
Potato starch (or cornstarch)	1/2 cup (for dusting)

Instructions

Sift together potato starch and confectioners’ sugar.
Prepare a 13- by 9-inch baking pan by lightly buttering inner surface and sifting sugar-starch powder over it.
Pour 1/2 cup of water into the bowl of a stand mixer fitted with a whisk attachment. Sprinkle gelatin powder into water and let stand.
Pour remaining 1/2 cup of water and sugar into a saucepan over medium-high heat. Stir occasionally until sugar is dissolved. Leave undisturbed once sugar is dissolved. When sugar is dissolved and syrup begins to boil, leave undisturbed until temperature on a candy thermometer reaches 240°F (116°C), about 5 minutes.
Carefully pour the hot syrup into the bowl, gently stirring until gelatin is fully dissolved in the syrup. Gradually increasing the speed to high, beat the mixture until almost tripled in volume and thick, shiny, soft peaks have formed, about 10 minutes. Add vanilla extract.
Pour into prepared pan. Sift sugar-starch powder over the top surface of the marshmallow. Allow to set overnight. If the air is very dry, cover partly with a plate or plastic wrap.
Run a small offset spatula around edges of pan and turn marshmallow out onto a surface that has been dusted with sugar-starch powder.

Important: Lubricate the acetate when using for cheesecake!