Hazelnut S'more Cheesecake with Homemade Marshmallows

  1. Crust: Mix graham crumbs, nuts and sugar.
  2. Add butter; mix well.
  3. Press evenly onto bottoms of 4 parchment paper-lined 9-inch springform pans (or onto bottom of 1 prepared springform pan for trial recipe).
  4. Bake in 350 degrees F standard oven 10 to 13 min.
  5. or until golden brown.
  6. Remove pans from oven.
  7. Reduce oven temperature to 250 degrees F.
  8. Cheesecake: Fill full-hotel pan with hot water (or fill half-hotel pan with hot water for trial recipe); place on bottom oven rack.
  9. Melt chocolate in top of double boiler set over simmering water.
  10. Cool until lukewarm, stirring occasionally.
  11. Meanwhile, beat cream cheese, sugar and salt in bowl of mixer fitted with paddle attachment until well blended.
  12. Gradually beat in cream until blended.
  13. Blend in melted chocolate.
  14. Add eggs gradually, beating after each addition just until blended.
  15. Pour evenly over crusts.
  16. Bake in 250 degrees F oven 1 hour 40 min.
  17. or until outer edges of cakes are puffed and centres are almost set.
  18. Run knife around rims of pans to loosen cakes; cool cakes completely.
  19. Refrigerate several hours or overnight.
  20. Homemade Marshmallows: Line 3 half-hotel pans (or line 1 half-hotel pan for trial recipe) with parchment paper; brush paper with butter.
  21. Sift together icing sugar and corn starch.
  22. Sift 2 Tbsp.
  23. (30 mL) of the corn starch mixture evenly over paper in each pan.
  24. Sprinkle gelatine over 1-1/2 cups (375 mL) cold water in small saucepan (or sprinkle gelatine over 1/2 cup 125 mL cold water in saucepan for trial recipe) in saucepan; set aside.
  25. Bring granulated sugar, remaining 1-1/2 cups (375 mL) water (or remaining 1/2 cup 125 mL water for trial recpe) and corn syrup to boil in separate saucepan on medium heat; cook until mxture reaches 250 degrees F on candy thermometer.
  26. Pour into large mixer bowl; cool to 210 degrees F.
  27. Cook gelatine (in saucepan) on low heat until gelatine is completely dissolved, stirring constantly.
  28. Add to sugar syrup.
  29. Beat with mixer fitted with whisk attachment on high speed 5 min.
  30. or until mixture is doubled in volume.
  31. Scrape seeds from vanilla beans; stir seeds and vanilla extract into gelatine mixture.
  32. Spread onto bottoms of prepared hotel pans.
  33. Sift 3 Tbsp.
  34. (45 mL) of the remaining corn starch mixture over marshmallow mixture in each pan.
  35. Let stand overnight at room temperature.
  36. (If the room is very dry, partially cover marshmallow mixture in pan with a plate or plastic wrap.)
  37. Sprinkle work surface with 1 Tbsp.
  38. (15 mL) of the remaining corn starch mixture.
  39. Run offset spatula around edges of marsnmallow mixture in 1 pan.
  40. Turn marshmallow mixture out onto work surface; cut into 1-inch cubes.
  41. (Use chef's knife and cut firmly into marshmallow mixture to cut it into cubes - do not use a sawing motion.)
  42. Add marshmallow cubes, in batches, to corn starch mixture; toss to evenly coat.
  43. Gently shake off excess corn starch mixture; place marshmallows in parchment paper-lined pan.
  44. Repeat wth remaining marshmallow-filled pans.
  45. For each serving: Place 1 Cheesecake slice on serving plate; top with 4 Homemade Marshmallows.
  46. Use butane torch to caramelize the marshmallows.

crust, graham crumbs, ground hazelnuts, sugar, butter, chocolate, cream cheese, sugar, salt, heavy cream, eggs, marshmallows, unsalted butter, icing sugar, cornstarch, unflavoured gelatine, cold water, granulated sugar, light corn syrup, vanilla beans, vanilla

Taken from www.kraftrecipes.com/recipes/hazelnut-smore-cheesecake-homemade-marshmallows-129982.aspx (may not work)

Another recipe

Switch theme