Print

S’mores Cheesecake with Toasted Marshmallow Meringue

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and creamy s’mores-inspired cheesecake featuring swirls of chocolate and toasted marshmallow cheesecake, topped with silky chocolate ganache and toasted marshmallow meringue.

Ingredients

  • 3 cups graham cracker crumbs (276 grams)
  • 1/2 cup salted butter, melted (113 grams)
  • 32 ounces cream cheese, at room temperature (904 grams)
  • 1 and 1/4 cups granulated sugar (263 grams)
  • 4 large eggs, at room temperature
  • 3/4 cup full fat sour cream, at room temperature (180 grams)
  • 1 and 1/2 tsp corn starch
  • Pinch of salt
  • 1 tbsp vanilla extract (15 grams)
  • 25 marshmallows
  • 5 ounces melted milk chocolate (141 grams)
  • 2/3 cup cocoa powder (60 grams)
  • 2 tbsp heavy cream (30 grams)
  • 6 ounces heavy cream (180 grams)
  • 6 ounces semi-sweet chocolate, chopped (170 grams)
  • 1 cup granulated sugar (210 grams)
  • 4 large egg whites, at room temperature
  • 1/2 tsp cream of tartar
  • 1/8 tsp salt
  • 1 tbsp vanilla extract

Instructions

  1. Preheat oven to 350°F. Spray a 9-inch springform pan with nonstick spray. Mix graham cracker crumbs and melted butter, press into the pan and slightly up the sides, then bake for 10 minutes. Reduce oven temperature to 325°F.
  2. Beat cream cheese until smooth. Add sugar and mix until incorporated. Add eggs one at a time, mixing just until combined. Mix in sour cream, cornstarch, salt, and vanilla.
  3. Remove 2 1/2 cups of batter to a separate bowl. Stir melted milk chocolate, cocoa powder, and 2 tbsp heavy cream into the smaller portion.
  4. Toast marshmallows under a broiler or with a torch. Fold them into the larger vanilla batter.
  5. Alternate spoonfuls of marshmallow batter and chocolate batter into the crust. Swirl gently with a knife.
  6. Bake at 325°F for 90–100 minutes until nearly set with a slight wobble in the center.
  7. Turn off the oven, crack the door, and leave the cheesecake inside for 1 hour.
  8. Cool at room temperature for 1 1/2 hours, then refrigerate for at least 6 hours or overnight.
  9. For the ganache, heat 6 ounces heavy cream until simmering and pour over chopped chocolate. Let sit 5 minutes, then stir until smooth. Cool slightly and spread over the chilled cheesecake.
  10. For the marshmallow meringue, whisk egg whites, sugar, cream of tartar, salt, and vanilla into a Swiss meringue until glossy and stiff.
  11. Spread the meringue over the cheesecake, toast with a kitchen torch, slice, and serve.

Notes

  • Bring all dairy ingredients and eggs to room temperature before mixing for the smoothest cheesecake texture.
  • A water bath can help prevent cracking and promote even baking.
  • For a sweeter ganache, substitute part of the semi-sweet chocolate with milk chocolate.
  • Chill overnight for the best flavor and clean slices.
  • Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/smores-cheesecake-with-toasted-marshmallow-meringue/