Today was liberating for me. I think I always felt that something exciting such as a cheesecake needed to be made for some kind of occasion. A family get-together, a holiday, some friends coming over, or just a regular Shabbos (Sabbath) meal. Don’t worry, that hasn’t stopped me from making some delicious cheesecakes in the past.
I know what you’re thinking. This gal makes so many different kinds of desserts, they can’t all be for a special occasion. Well, they aren’t. But somehow, some desserts seem fancier than others, and I always felt they needed an occasion.
And that’s why today was liberating. I didn’t make this cheesecake because of any special occasion. I didn’t make this because guest were coming or because it was a holiday of sorts. No, I made this because I dreamed it up, and just had to try it out. Yeah, it was one of those light-bulb moments when I knew I had come up with a fabulous dessert idea.
Just take a look at this and you’ll understand why you shouldn’t put off making this dessert. It’s rich. It’s creamy. It’s pure decadence. Oh, and it’s a kind of s’mores. Really, could you ask for more?
1 pre-made graham cracker crust
5 ounces bittersweet chocolate, melted and slightly cooled
12 ounces (1 1/2 packages) cream cheese (I used tofutti)
2 Tablespoons cocoa powder
3/4 cup sugar
2 ounces bittersweet chocolate
Preheat oven to 325.
Melt chocolate over a double boiler and set aside to cool slightly. In the bowl of an electric mixer, beat together the cream cheese, cocoa powder, sugar and eggs until creamy. Fold in the melted chocolate and stir to combine fully. Do not over-mix.
Pour the cheese mixture into the prepared graham cracker crust. Bake at 325 for 35-40 minutes, until just set (the middle may still be a drop jiggly). Remove from oven and set aside while you prepare the topping.
Melt the chocolate over a double boiler. Immediately when it is melted, spoon it over the cheesecake and spread gently with a rubber spatula. Place the marshmallows over the top (for a fancier presentation, like it is in the picture, arrange them in circles over the top.)
If you have a kitchen torch, go ahead and brown the tops of your marshmallows. If you don’t, turn your oven broiler on, and broil the marshmallows for about two minutes, turning frequently to ensure they don’t burn. (Don’t walk away from it! As my sister said, “a watched marshmallow never burns.”)
Remove cheesecake from the broiler, and refrigerate until cool. Serve cold.
Thanks folks for stopping by! I’m sad that the weekend is over, but this is totally a consolation prize, isn’t it? Did you all remember to enter my giveaway? I am giving away a copy of one of my favorite cookbooks, you really want to win this one! Come back soon. -Miriam