When the evenings cool down in the fall, I want nothing more than to go outside in the back yard and start a warm fire, make a s’more, and enjoy the evening. Unfortunately, the evenings are still hot n’ muggy here in Florida, so the campfire is kind of pointless. But I still felt the need for a s’more, so I decided, why not make a chilled dessert inspired by a toasty warm outdoorsy treat?!
2 5.6oz Schar Gluten-Free Honey Grahams
1 tbsp sugar
1/4 cup Kerrygold Salted Butter, softened
Use a nut grinder or something similar to grind the cookies into crumbs.
In a bowl, combine cookie crumbs, sugar, and softened butter. Stir until the mixture begins to hold together. Press into the bottom of a greased 11″ springform pan and set aside until needed.
4x 8oz packages cream cheese, softened
1 1/2 cups organic sugar
1/2 tsp salt
1 tsp vanilla extract
1/4 cup cocoa powder
Preheat oven to 350°F.
Using a double boiler, melt down the chocolate bars until smooth and creamy. Remove from heat and set aside until cooled to room temperature.
Using an electric mixer on medium speed, mix the cream cheese together, one block at a time until smooth, soft, and creamy.
Beat in sugar and vanilla extract. Next, whip in cocoa. Mix well to be sure all the ingredients are completely incorporated. Then, whip in the eggs one at a time, beating well between each addition.
After the eggs are mixed in, gently beat in the melted chocolate.
Pour the mixture into the prepared springform pan. Next, place the pan onto a round cookie sheet (just in case you have any spillage!). Put it into the oven and bake for one hour and 15 minutes.
After the cheesecake has finished baking, allow to rest in the oven for another hour with the oven door shut and the heat turned off.
Time to make the “marshmallow” topping…
4 egg whites
1 tsp cream of tartar
3/4 cup organic sugar
1 pinch Himalayan salt
1 tsp vanilla extract
I decided to whip up this recipe using just a hand mixer, that way I could walk you through the basic steps. Not everyone has a stand mixer, but you don’t have to have one!
So to start, we only need medium mixing bowl and a hand mixer with a whisk attachment.
The first step is important: we need to let the eggs come to room temperature before continuing with the recipe. It’s up to you whether you leave them to sit out before or after you separate them, as either way works just fine.
When we separate the egg whites from the yolks, we want to be sure that there are NO yolks mixed in with the whites at all. If you don’t have one already, I do suggest picking up an egg separator. They’re inexpensive and just make life a little easier.
Once you have the egg whites separated and at room temp, place them in the mixing bowl and add in the cream of tartar. Start to whip at medium speed and continue until soft peaks form.
Once the soft peaks appear, turn the mixer up to medium-high. Now we can begin to add in the sugar, one teaspoon at a time. It is very important to go slowly with adding the sugar! Adding too much too quickly is asking for trouble. The mixture will begin to look glossy and have a nice shine to it.
Once you have whipped in all of the sugar, add the extract and a pinch of salt. Place in the fridge until needed.
After the cheesecake has baked and stayed in the oven for another hour, it’s time to spread the meringue evenly across the top of the cheesecake. Be sure to swirl the top of the meringue as you go.
Preheat the oven to 350°F and then put the cheesecake back in the oven and allow to bake for 8-10 minutes, or until the top is golden brown and toasted!
After that, take it out of the oven and place it on a hot pad. Put it in the fridge so it can finish cooling.
Once your cheesecake is cooled and firmed up. pop it out of the springform pan. Then slice and serve, with a drizzle of chocolate if desired. Enjoy this sophisticated take on the classic campfire treat… S’mores Cheesecake!