It’s no secret that here at This & That we LOVE the sweet stuff. Cake, biscuits, pastries, tarts. You name it either Fi or I (or both of us) will undoubtedly like it and eat it. We are always always on the look out for more recipes to try, so when Fi stumbled across a recipe in the below Jamie’s Magazine called Smores Cheesecake Squares we just knew that this had to be made at some point. Soon. Very soon. I have a thing about cheesecake by the way, I love love love it. I will always choose cheesecake if it’s on the menu and I still dream about the Junior’s vanilla and chocolate brownie cheesecake that I stumbled upon in New York. Plus Fi is obsessed with marshmallows which makes this recipe the perfect thing for us to make together. Also who else wants to make the cake on the front – YUM!
Suddenly it was a good few weeks later (okay months as this is the April issue of the magazine) and coming up to the final bank holiday of the Summer (sad, sad times) and we still hadn’t tried to create the smores goodness. Luckily there were plans in the diary for an Evans family catch up in St Albans. Not only is this good because duh it’s a family catch up, but also because baking would be needed. As Fi and I were both around one afternoon we decided to bake together and yes, you’ve guessed it, it was time to give smores cheesecake squares a go.
- 125g butter, melted
- 250g digestive biscuits, crushed
- 150g caster sugar
- Pinch of ground cinnamon
- 250 g of 70% dark chocolate
- 450g cream cheese
- 250g sour cream
- 50g cocoa powder
- 1/2 tbsp vanilla extract
- 4 large eggs
- 300g marshmallows, chopped
What to do –
- Preheat the oven to 180C/gas 4. Line a 24 x 30cm tin with lightly greased foil.
- Add the crumbed biscuits, 1 tablespoon of sugar, the cinnamon and butter to a bowl and combine. Press into the lined tin.
- Bake for about 10-12 minutes, until golden, before removing and allowing to cool.
- Reduce the oven temp to 170C/gas 3.
- Melt the chocolate and set aside.
- Beat together the cream cheese, sour cream and remaining sugar until smooth. Then stir in the cocoa and vanilla.
- Whisk the eggs into the slightly cooled chocolate, then add to the cream cheese mix. Pour over the biscuit base and smooth out.
- Bake for 30-35 minutes, until set, but so that the middle still wobbles slightly if shaken.
- Scatter the marshmallows on top of the cheesecake and put back in the oven for 2-3 minutes, just enough time to melt the marshmallows slightly. [You’re then meant to caramelise the marshmallows with a blow torch, but as we don’t have one of those, we ignored this bit.]
- Once the cake has cooled, take it out of the tin and put it in the fridge. We left them overnight to set properly before slicing them up and transporting it to St Albans.
The only changes we made to the recipe was to use fewer marshmallows – about 200g. Plus we bought mini marshmallows to save on the chopping time (we are geniuses). But that’s it.
Next time I think I’ll make the base a bit thicker and the chocolate cheesecake layer a tad thinner, as the ratio wasn’t perfect – but that’s just my opinion. There were no actual complaints on the day.