INGREDIENTS
- GOLDEN
- GRAHAMS CRUST
- 1 1/2
- Cups crushed Golden Grahams (or graham crackers)
- 3
- Tablespoons sugar
- 6
- Tablespoons melted unsalted butter
- 1
- Pinch salt
- FILLING
- 10
- Ounces milk chocolate, melted
- 16
- ounces cream cheese
- 3/4
- Cup sugar
- 1
- Pinch salt
- 3/4
- Cup heavy cream
- 3
- Large eggs
- MARSHMALLOW
- TOPPING
- 1
- Cup sugar
- 2
- Large egg whites
- 1
- teaspoon Cream of tartar
- 1
- Pinch salt
- 12
- Large marshmallows, cut into quarters
- 1/2
- teaspoon vanilla extract
DIRECTIONS
- 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 degrees 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 degrees 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!
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