Looking for that special dessert for a dinner party or special occasion then why not try this s’mores cheesecake it has that touch of fun about it because of its names s’mores , as s’mores is about camping having fun with marshmallows over the camp-fire but it also has that decadent feel about it that you would get from a dinner party dessert
I really love the look of this cheesecake and I am more than sure it taste just as good as it looks
This great recipe is brought to you from bettycrocker website , thanks for sharing it with us
Here below is a list of the ingredients you will need to make this cheesecake from the website
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Prep Time 40 MIN Total Time 6 HR 20 MIN Servings 16
Enjoy this mouth-watering cheesecake made with marshmallow creme and chocolate topping – perfect for a lavish dessert!
Ingredients
Crust
- 1 1/4 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 1/4 cup plus 2 tablespoons butter, melted
Cheesecake
- 3 packages (8 oz each) cream cheese, softened
- 1 cup packed light brown sugar
- 1/3 cup marshmallow creme
- 1 tablespoon vanilla
- 4 eggs
- 1/4 teaspoon ground cinnamon
- 1 cup milk chocolate chips (6 oz)
Topping
- 1 cup milk chocolate chips (6 oz)
- 1/4 cup whipping (heavy) cream
Why it Works: Low and Slow Making a cheesecake can be intimidating. When is it done? Why did it crack? Can it be frozen? To understand cheesecake you must first know that it is more of a custard than a cake. Eggs play a key role in its structure. The other ingredients are important of course, but the eggs determine doneness and whether it has a surface crack. Because eggs are easy to overcook, it is important to bake the cheesecake at a low temperature and possibly in a waterbath. For the same reason, cheesecakes should be removed from the oven when they are not completely set (the residual heat will cook them through without overcooking and causing the dreaded crack). And finally, yes, cheesecakes freeze very well.
Did you take the baked cheesecake out of the refrigerator and see a big puddle of liquid on top? The worst-case scenario is that you overbaked the cake. Just like when you overcook scrammbled eggs, the protein in your cake, if overcooked, will squeeze out its water. Or it could be that you refrigerated the cheesecake to soon after puliing it from the oven and the moisture condensed on the cake top. You will know which case you are in when you cut the cake. The overcooked cake will be dry and contain small holes. The other cake will just have a soggy top. If yours was overcooked, there’s not much you can do but to serve it with extra sauce and hope people don’t notice. In the future, check you oven temperature and make sure it is correct.
Original recipe source: bettycrocker.com
