So on Monday it was bonfire night and this is something we haven’t done in ages. The family went out together to watch the bonfire display. We used to go every year for long as I can remember, mum used to buy us those expensive light thingys, the ones where the battery ran out as soon as you got home, along with candy floss and twister lollies. Yes those were the days, one of my most vivid memories. As a child I grew up loving chocolate, toasted marshmallows and all things sweet, but it was only a few years ago discovered the well-loved yet humble S’more. Why couldn’t I have discovered this treat a few years later? The years I’ve missed out on 😦 but this cheesecake makes up for the lack of s’mores I didn’t have in my life.
For those who don’t know what a s’more is, it is a sweet sandwich of graham crackers (an American digestive) a piece of smooth and rich chocolate square which is then seductively melted by the ooey gooey toasted marshmallow. Sheer perfection. This is my grown up, more dessert style version. A rich truffle textured cheesecake full of rich dark chocolate on top of a seriously oaty base finished off with a soft, pillowy torched vanilla marshmallow meringue, slightly smoky from the torched bits. Close your eyes and imagine. Just imagine. Now stop imagining and make the damn cheesecake. You won’t regret missing the lack of s’mores after tasting this cheesecake I promise.
The cheesecake has no egg which means no need to bake. The chocolate is used as the setting agent so there is no need to add gelatine. I used marshmallow fluff from a jar which you can now find at your local supermarket but if you can’t find it you can use a meringue top using the recipe I’ve provided. You will need a blowtorch if you wish to torch the top. I used a 36x12x3cm rectangle loose bottom tin.
For the base…
350g digestive biscuits
100g unsalted butter
For the cheesecake…
300g cream cheese
250g mascapone cheese
150ml evaporated milk
250g dark chocolate (melted)
150g icing sugar
For the torched top…
300g marshmallow fluff
In a food processor, blitz together the biscuits and butter till it forms a fine crumb. Press firmly into the tart tin and leave in the fridge to set.
Whisk together all the ingredients for the cheesecake until light in colour and creamy. There should be no lumps. Put the cheesecake mix into the tart tin and smooth over using a palette knife.
Place the cheesecake in the fridge to set for at least 3 hours, preferably overnight
Using the marshmallow fluff, spoon this on top of the cheesecake and create peaks using the back of the spoon.
Torch the peaks using the blowtorch. It doesn’t need to be evenly torched some bits should be darker than others.
Oh So Sweet Baker x