Nailed it! So the backstory on this chocolaty concoction surrounds my son; a little boy with an incredibly vivid imagination, and who’s been my helper in the kitchen since before he could walk. He recently came home with a chef’s hat that he made at daycare, and just about every day since then, he’s been “baking” me a cake, and it’s always chocolate. While I have nothing against chocolate cake, it’s not my favorite. One day, just before he went to “bake,” I requested that he make me a cheesecake since it’s my preferred dessert, to which he agreed, and because I didn’t want yet another chocolate cake.
Shortly thereafter, on one of the weeks leading up to family dinner, I asked my helper what he thought we should make as our contribution, he replied, “A chocolate marshmallow cheesecake, mommy.” I don’t know about you, but my jaw hit the floor at that answer because that’s not what I was expecting to hear from a then three-year-old. I didn’t immediately jump at the idea since I’m more of a plain cheesecake kind of girl, but once I mulled it over, the idea began to grow on me more and more.
I don’t remember how old I was the first time that I was introduced to cheesecake, but that’s neither here nor there. What I do know, is that introduction, was powerful enough to leave a lasting impression, one so great, that it became my favorite dessert.
Sorry vanilla ice cream, you’ve been bumped out of the number one spot, but that’s only because cheesecake, in my mind, is a leader in the dessert world. It’s the Usain Bolt of the confectionery Olympics and it wins every medal that taste buds can give. I speak highly of this pasty because it’s one of the few that I can sit and savor, piece by piece, while selfishly enjoying every morsel. It’s smooth, creamy texture asserts its flavor-packed sensuality as it encompasses your palate and embeds itself into your taste buds.
1 1/4 c graham crackers
1/2 c melted butter
4 – 8 oz pkg cream cheese (softened)
3/4 white sugar
1/2 c sour cream
3 large eggs
1 1/2 tsp vanilla extract
2 pkg semi-sweet chocolate (divided into 2 1/2 c; 2 c for the filling; 1/2 c for the drizzle on the topping)
1 tbsp vegetable oil
1 c mini marshmallows + 16 for the topping
1 tube white icing
1 tube chocolate icing
1/2 c semi-sweet chocolate
1 tsp vegetable oil
16 mini marshmallows
Preheat the oven to 350°F.
In a small mixing bowl, combine the graham cracker crumbs and butter and spread evenly along the bottom of a spring-form pan then set aside.
In a separate mixing bowl, combine the cream cheese, sugar, and sour cream until smooth.
Next, add the vanilla and the eggs (one at a time); mixing thoroughly.
In a small bowl, melt 2 c (1 pkg) chocolate, oil in the microwave, 1 c mini marshmallows, then add to the batter.
Once mixed, pour the batter into the pan, bake for one hour and let cool, then set in the fridge for 4-6 hours.
For the topping, melt 1/2 chocolate and 1 tsp oil in the microwave, drizzle over a cooled cake.
Pipe on the icing, and add the extra marshmallows (decorate how you want)
Set in the fridge. Serve when ready.