Chocolate S'mores Cheesecake
There is no better time than July 4th to showcase an all american dessert. Even Mike gets excited about this!
- 60 g whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 100 g unsalted butter
- 85 g soft brown sugar
- 1 tbsp honey
- 200 g dark chocolate
- 200 g cream cheese
- 200 g caster sugar
- 1 tsp vanilla extract
- 100 ml double cream
- 4 egg whites
- 100 g plain flour
Preheat The Oven
Preheat the oven to 180ºC.
Combine Base Ingredients
Combine the flours, baking powder and ground cinnamon in a bowl and season with a pinch of salt.
Bake The Base
Beat the butter, brown sugar and honey until pale and fluffy then mix in the flours.
Press the dough into the base of a loose-bottomed 25cm cheesecake or flan tin.
Bake the dough in the oven for 12-15 minutes until golden.
Melt Choccie & Add Cream
Melt the chocolate and mix into the cream cheese along with 50g of the sugar and the vanilla extract.
Whip the double cream to soft peaks and fold into the chocolate mixture.
Add The Eggs & Set
Whisk 2 of the egg whites with another 50g of sugar until they reach soft peaks and fold into the chocolate mixture.
Spoon the chocolate mixture onto the cooled base and put the tin in the fridge to set for a few hours.
Heat The Syrup
Add the remaining 100g of sugar to a small pan with 2 tablespoons of water.
Heat gently to 120ºC, do not stir during the process, although swill the pan to make sure the edges don’t burn.
Whisk The Whites
Whisk the last 2 egg whites to stiff peaks then slowly pour the sugar syrup into the whites whilst still whisking.
Continue to whisk until the whites are smooth, glossy and have cooled.
Pipe Meringue & Blowtorch
Pipe the meringue onto the set cheesecake using a star nozzle, then use a blowtorch to lightly colour and warm the tops.
Serve And Slice!
Serve with a vanilla milkshake.
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