Mini Toasted S'mores Cheesecakes
Aug 16, 2013 15:39:14 GMT -5
Post by PrisonerOfHope on Aug 16, 2013 15:39:14 GMT -5
Mini Toasted S'mores Cheesecakes
Ingredients:
Crust:
1 cup graham cracker crumbs (about 6 sheets)
1/2 Tbs. sugar
2 Tbs. melted unsalted butter
Filling:
12 oz. cream cheese, softened
1/2 cup sugar
3 Tbs. cocoa
1/4 tsp. salt
1 tsp. vanilla
1 egg
Frosting:
2 egg whites
1/2 cup sugar
1/8 tsp. cream of tartar
1/2 tsp. vanilla
Directions:
Preheat oven to 350° and lightly grease a mini cheesecake pan.
Combine crumb ingredients, divide evenly in the pan, press down, and bake for 5 minutes.
Reduce oven temperature to 325°.
Beat cream cheese with sugar until light and fluffy.
Mix in cocoa and salt, then add egg and vanilla until just combined.
Using a medium cookie scoop, divide evenly among the 12 cavities - about 3/4 full.
Bake for 15-18 minutes, until set.
Cool completely in pan, then chill in refrigerator.
When thoroughly chilled, carefully remove cheesecakes from the pan. (Easiest if you use a pan with removable bottom discs.)
Prepare frosting:
Add egg whites, cream of tartar, and sugar to a metal stand mixer bowl over simmering water. Whisk for several minutes until sugar is dissolved and egg whites are warm.
Move the bowl to the mixer, and beat on increasingly higher speeds until the mixture is stiff and glossy - about 5 minutes. Add vanilla.
Transfer mixture to a piping bag with desired tip, and pipe onto chilled cheesecakes.
Optional: Sprinkle with graham cracker crumbs, or use a kitchen torch to toast the marshmallow topping. Store in refrigerator.
Step-by-step pictures at link.
Ingredients:
Crust:
1 cup graham cracker crumbs (about 6 sheets)
1/2 Tbs. sugar
2 Tbs. melted unsalted butter
Filling:
12 oz. cream cheese, softened
1/2 cup sugar
3 Tbs. cocoa
1/4 tsp. salt
1 tsp. vanilla
1 egg
Frosting:
2 egg whites
1/2 cup sugar
1/8 tsp. cream of tartar
1/2 tsp. vanilla
Directions:
Preheat oven to 350° and lightly grease a mini cheesecake pan.
Combine crumb ingredients, divide evenly in the pan, press down, and bake for 5 minutes.
Reduce oven temperature to 325°.
Beat cream cheese with sugar until light and fluffy.
Mix in cocoa and salt, then add egg and vanilla until just combined.
Using a medium cookie scoop, divide evenly among the 12 cavities - about 3/4 full.
Bake for 15-18 minutes, until set.
Cool completely in pan, then chill in refrigerator.
When thoroughly chilled, carefully remove cheesecakes from the pan. (Easiest if you use a pan with removable bottom discs.)
Prepare frosting:
Add egg whites, cream of tartar, and sugar to a metal stand mixer bowl over simmering water. Whisk for several minutes until sugar is dissolved and egg whites are warm.
Move the bowl to the mixer, and beat on increasingly higher speeds until the mixture is stiff and glossy - about 5 minutes. Add vanilla.
Transfer mixture to a piping bag with desired tip, and pipe onto chilled cheesecakes.
Optional: Sprinkle with graham cracker crumbs, or use a kitchen torch to toast the marshmallow topping. Store in refrigerator.
Step-by-step pictures at link.
