Let me… let me tell you a story, boy.

This is that “wham, bam, shang-a-lang”, that “come and get your love”, that “take your time, what’s the rush”; that future’s made of virtual insanity, that smoke out the window, that… that…

I don’t even know what I’m saying anymore. This is just genuinely a good… “dessert”; and that ain’t even the right word to describe it. This a masterpiece, one deserving of the highest praise, and one that you should make IMMEDIATELY. You, yes, YOU.

Your sweet tooth will thank me later, I promise sweetheart. Ha get it? See what I did there…?


My fault.

Ingredients:

Cheesecake Filling:

• 1 block of cream cheese (8 oz)
• 1 tub of mascarpone cheese (8 oz)
• 2 cups of granulated Sugar
• 3 Eggs
• 1 tsp lemon juice
• pinch of lemon zest
• 1 tbsp sour cream
• 2 tsp of vanilla extract/bean paste (I used bean paste)
• 1/4 – 1/3 cup unsalted butter (for Graham Crackers)
• 1/2 cup chocolate chips

Chocolate Ganache and Toppings:

• 1 cup melting semi-dark chocolate wafers
• Pinch of kosher salt
• 1 tsp vanilla extract
• 1 tsp coffee grounds
• 1/2 cup heavy cream
• Jumbo/Mini marshmallows (enough to cover the top)

Tips:

• Majority of the ingredients can be cold, but the cream cheese, mascarpone cheese, sour cream, and the eggs should be room temperature
• DO NOT OVER BEAT THE MIXTURE! When mixing, make sure to scrape off the sides to ensure everything is blended together well. Adding too much air into this will ruin the cake. Not to the point of where it tastes bad, but the texture will most certainly be off
• You can do this recipe in a 8 x 8 square pan, or a regular springform pan. The square pan does cook faster though, it will be done in like 40-50 minutes compared to a 60-70 minute springform pan.
• To know if a cheesecake is done, it should have a little bit of wobble when you shake it. It shouldn’t be still liquid in the middle (underbaked) or stiff as a paper weight (overbaked). Don’t open the oven too much though, you want to retain that moist environment we’re creating.
• If you have a cooking torch (and know how to use it), I HIGHLY recommend torching the top of the cheesecake after you broil it. This gives it that campfire look and taste. However, do be careful as sometimes the marshmallows may catch on fire and you’ll need to blow it out.

Steps:

Graham Cracker Crust:

• Step 1: Preheat your oven to 350°F (175°C)
• Step 2: Crush the graham crackers until they resemble fine sawdust. Melt the butter and incorporate it into the crumbs. Add a pinch of salt to taste. The final result should be grainy like wet sand.
• Step 3: Press the crust mixture evenly in your pan and be sure to grease the edges. Make sure the crust completely covers the bottom with gaps. Bake the crust until lightly crispy for around 8 – 10 minutes. Set aside to cool\

Cheesecake Filling

• Step 1: In a bowl (or stand mixer), beat together cream cheese and granulated sugar. Be careful not to accidentally add in too much air (if you’re using a stand mixer, put it on the low setting for around 2 minutes)
• Step 2: Add in the vanilla extract, lemon juice, lemon zest, chocolate chips, sour cream. Gently mix until incorporated
• Step 3: Add the eggs one at a time, mixing gently after each addition.
• Step 4: Gently pour the mixture into the pan and tap very lightly on the counter to release any air bubbles. Set aside to rest for about 5 minutes to ensure all bubbles have escaped.
• Step 5: Bake the mixture for around 40-50 minutes, or until the edges are set and the center has a slight wobble when gently shaken. For a more in-depth recommendation…
  • Springform pan with water bath: 60 – 70 minutes
  • Spring Form Pan without water bath: 40 – 60 minutes
  • 8 x 8 tray with water bath: 40 – 50 minutes
  • 8 x 8 tray without water bath: 30 – 40 minutes
• Step 6: Once baking is finished, let it cool to room temperature and store in the refrigerator for 1-2 hours or overnight for best results

Chocolate Ganache:

• Step 1: In a small saucepan, bring the heavy cream to a gentle simmer. Do NOT let it boil.
• Step 2: Once simmering, take pan off the burner and add in your chocolate wafers
• Step 3: Let the mixture sit for around 3-4 minutes, then gently whisk in your vanilla, coffee grounds, and salt until it’s completely smooth and glossy.
• Step 4: Layer the ganache on top and spread evenly. Reserve some of the ganache for the finishing touches

Finishing Touches

• Step 1: Layer the top with marshmallows and broil until the surface area starts to turn golden brown
• Step 1.5 (Optional): Using your kitchen torch, carefully torch the marshmallows to fit the “campfire” aesthetic.
  • Again, BE CAREFUL when doing this as the marshmallows can and probably WILL light on fire that you’ll have to blow out. If you’re not comfortable or confident with doing this, don’t do it.
• Step 2: Drizzle the remaining ganache on top of the marshmallows, and garnish with lightly crumbled graham crackers. I hope you enjoy!