Recipe: Marshmallow Chocolate Cheesecake
This might be the best battle recipe I've ever created. The flavours, the textures and of course, the most important part... the looks... are all on point!
- 150 g oreos
- 45 g unsalted butter
- 50 g blanched hazelnuts, roasted
- 50 g digestive biscuits
- 50 g soft light brown sugar
- 25 g plain flour
- 60 g unsalted butter, chilled
- 100 ml double cream
- 250 g dark chocolate
- 25 g unsalted butter
- 250 g cream cheese
- 2 ea large egg whites
- 150 g caster sugar
- 1 ea vanilla pod
Make The Oreo Layer
Blitz the oreos to a fine crumb and melt the butter. Combine the two in a large mixing bowl until the texture is like wet sand.
Pack the mix into the bottom of 4 deep 9x9cm rings, making sure it’s level. Put it into the fridge to set.
Make The Streusel Layer
Preheat the oven to 180ºC.
Blitz the hazelnuts and the digestives to a fine crumb and combine them with the sugar and flour. Add the chilled butter and use your fingertips to combine it with the biscuit mix until you have what resembles a crumble.
Spread the crumb mix over a baking sheet in an even layer and freeze for 10 minutes.
Bake for 15 minutes, stirring every 5 minutes. Once golden brown and crisp, leave the crumb to cool completely before spooning it over the oreo base in each ring and gently press into a layer but do not compress completely like the oreo layer.
Make The Cheesecake Layer
Melt the chocolate, butter and vanilla in a bowl in the microwave.
Mix the cream, sugar and the cream cheese together until combined and smooth.
Stir the chocolate mix into the cream mixture.
Pour the mix into the rings, over the hazelnut crumb.
Pull the rings up straight away (the cheesecake mix should be firm enough to hold, but warm enough to slide neatly out. Set in the fridge for an hour or more if making in advance.
Make The Meringue Layer
Add the egg whites and caster sugar to a heatproof mixing bowl and whisk over a pan of simmering water (making sure that the bottom of the bowl does not touch the water).
Whisk until the egg whites are warm and the sugar has dissolved so that the mixture is smooth.
Remove the eggs from the heat and whisk using a stand mixer or electric whisk until the meringue is cool and just holds it’s form.
Pipe And Torch The Meringue
Rest the ring moulds on top of the chilled cheesecake mix, then pipe the meringue into the rings. Carefully lift the rings to get a clean meringue layer with a little ridge all the way around, created when removing the ring.
Using a palette knife, smooth out the top of the meringue if you need to.
Blowtorch the meringue to brown it all over.
Serve a cheesecake per person!
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