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Updated April 11, 2017
Golden Grahams™ Crust
cups crushed Golden Grahams™ cereal (or graham crackers)
tablespoons melted unsalted butter
oz milk chocolate, melted
teaspoon cream of tartar
large marshmallows, cut into quarters
teaspoon vanilla extract
Pulse Golden Graham cereal™ or graham crackers in a food processor until they are in a coarse meal. Then stir with other crust ingredients.
Pack crust into a springform pan. Use a measuring cup to pack it in to make sure the crust is evenly packed around the edges. Bake the crust at 350°F for 12 minutes. Then let cool.
Meanwhile, combine cream cheese, sugar, and a pinch of salt in a mixing bowl with a hand mixer or in the bowl for a stand mixer. Combine until smooth.
Add eggs to the filling and stir to combine. Then stir in melted, but not hot chocolate. I recommend just melting the chocolate in the microwave in 30 second bursts, stirring after each burst.
Finally, add heavy cream and mix well until mixture is smooth.
Pour mixture into crust and bake at 325°F for 55-60 minutes until just set.
Turn off your oven, crack the oven door, and let the cheesecake cool slowly in the oven for an hour.
Remove cheesecake and transfer to fridge to cool completely. Let it cool for at least 3-4 hours.
Meanwhile, add all the topping ingredients to a large mixing bowl except for the marshmallows. Heat the bowl over a pot of boiling water and whisk the ingredients until they are well combined and starting to turn silky.
Cut marshmallows into quarters and add them to the topping. Let them melt slowly and whisk constantly as they melt. Once the marshmallows are melted, beat the topping furiously for 4-5 minutes until the mixture holds stiff peaks.
Remove the cheesecake from the springform pan and top with the marshmallow topping. Work quickly at this point or the topping will solidify.
Turn your broiler on high and broil the cheesecake for 60-90 seconds until the topping is just starting to brown. Be careful as it will burn quickly.
Remove cheesecake once the topping is lightly browned and let it cool for a minute. Then slice and serve!
More About This Recipe
- Seriously, who doesn’t love a good s’more?They’re one of the best things on the planet. But: There are two issues. First, you need a fire. Second, they are messy.Turns out that the s’more ingredients (graham crackers/chocolate/marshmallows) go equally well together in my S’more Cheesecake. It’s actually an easy cheesecake to make since it doesn’t require any fancy water baths.Most importantly, anyone with a broiler in their oven can make the marshmallow topping perfectly toasted!The marshmallow topping might look intimidating, but it’s pretty straightforward. Basically, it’s a cheater’s meringue. Be careful that the topping doesn’t get too hot, as it might cook the eggs.This is a show-stopping dessert and definitely classes up some traditional campfire eats.
Basque Burnt Cheesecake
This cheesecake is the alter ego to the classic New York–style cheesecake with a press-in cookie crust. Inspired by a Basque version, this is the cheesecake that wants to get burnt, cracked, and cooked at high heat. Which also means this is the cheesecake that’s impossible to mess up.
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2 packages (8 ounce size) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 graham cracker pie crust
Preheat the oven to 350 degrees F.
Combine the cream cheese, sugar, vanilla, and eggs in a mixing bowl. Beat on medium-high speed with an electric mixer until light, fluffy, and well mixed.
Pour the cheesecake filling into the graham cracker crust. Place the cheesecake in the oven and bake at 350 degrees F for 40 minutes.
Remove the cheesecake from the oven and let cool completely. When cool, place the cheesecake in the refrigerator for a minimum of 3 hours before slicing and serving.
2. The Frosty mix might be a little questionable in terms of freshness.
Think a frozen milkshake type of drink is safe? Maybe not.
User zebra_herder explained the process behind the Frosty drinks, and it’s a little sketchy:
“The Frostys come in a plastic bag and look like chocolate milk. This was before any vanilla or whatever flavors. It was poured into a machine that froze it and pumped it out like ice cream. The machine itself was cleaned thoroughly every single night.”
Okay, so far, so good. But wait.
“The part that bothered me was the leftover mix would get poured into a bucket and set on the floor of the fridge overnight, then reused in the morning. It wasn’t a sealed container either. If you want a Frosty, I suggest getting one after the lunch rush when the old stuff has been used and new stuff put in the machine.”
We are going to have to keep that in mind for next time.
Butter and line the base of a 20cm springform cake tin. Blitz the biscuits in a food processor into fine crumbs, then add the butter and blitz again. Tip the mixture into the tin and press down firmly with the back of a spoon. Chill while you make the filling.
Gently mix the mascarpone, soft cheese, icing sugar and cocoa until smooth. In a separate bowl, whip the cream until it is stiff, then fold into the mascarpone mixture. Spoon the mixture over the biscuit base and level the top. Chill for 1 hr.
Warm the caramel in a pan a little so it is easily spreadable, if you overdo it, wait until it cools again. Pour it onto the cheesecake, spread gently and chill. Meanwhile, melt the chocolate carefully in a bowl set over a pan of simmering water or in a microwave. Drizzle it back and forth over the caramel, then add the sprinkles or stars in whatever pattern you like. Chill until ready to serve, then carefully remove the tin and lining and slide the cheesecake onto a serving plate.