Toasted S'mores Cake (Print Version)
# Ingredients:
01 -
10 ounces warmed hot fudge.
02 -
2 cups marshmallows.
03 -
1 cup marshmallows.
04 -
1/2 cup sour cream.
05 -
3/4 cup white sugar.
06 -
1/2 cup brown sugar.
07 -
1 teaspoon vanilla extract.
08 -
2 teaspoons vanilla extract.
09 -
3/4 cup mini chocolate chips.
10 -
32 ounces softened cream cheese.
11 -
3/4 cup heavy cream.
12 -
5 tablespoons melted unsalted butter.
13 -
2 tablespoons cornstarch.
14 -
2 eggs.
15 -
1 1/2 cups graham cracker crumbs.
# Instructions:
01 -
Set oven temperature to 325°F.
02 -
Coat a 9-inch springform pan with grease.
03 -
Stir together graham crumbs, brown sugar, butter, and vanilla until blended.
04 -
Press mixture firmly against the bottom and slightly on the sides of the pan.
05 -
Top the crust evenly with marshmallows and chocolate chips.
06 -
Whip the cream cheese until soft, then blend in sugar and cornstarch. Add eggs one at a time, followed by sour cream, vanilla, and heavy cream.
07 -
Pour the cheesecake mixture over the prepared crust.
08 -
Place the cheesecake pan in a water bath. Bake 90–95 minutes.
09 -
Once baked, turn the oven off and leave the door halfway open for 10 minutes. Sit on the counter another 10 minutes, loosen edges with a knife, and cool for one hour.
10 -
Spread warm fudge and marshmallows on top. Broil for 30–35 seconds till golden brown.
11 -
Let it cool before chilling in the fridge for at least 4 hours.
# Notes:
01 -
Water baths are key to a silky texture. Don't use a knife to check the center. Follow gradual cooling to avoid cracks. You can make it a couple of days ahead, but save the toppings for the end.