Gourmet S’mores
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Ingredients
  • Crust:
  • 1 cup graham cracker crumbs (roughly 6 full sheets) - I used gingersnaps.
  • ½ Tbsp granulated sugar - I did not use sugar.
  • 2 Tbsp unsalted butter, melted
  • Filling:
  • 12oz cream cheese - room temperature
  • ½C granulated sugar
  • 3 Tbsp unsweetened cocoa powder
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 1 egg
  • Frosting:
  • 2 egg whites
  • ½C granulated sugar
  • ⅛ tsp cream of tartar
  • ½ tsp vanilla extract
Instructions
  1. Mise en place ~ Gather ingredients
  2. If you are using graham crackers - preheat oven to 350°.
  3. Lightly butter a mini tart pan.
  4. Crush graham crackers into fine crumbs in you Cuisinart or use a plastic bag with a rolling pin.
  5. Blend with sugar and melted butter.
  6. Use your ¼ cup measure to divide mixture evenly among prepared pan.
  7. Use the bottom of the measuring cup - press down to create a firm and even crust.
  8. Bake for 5 minutes.
  9. Beat cream cheese with sugar until light and fluffy.
  10. Mix in cocoa powder and salt.
  11. Add vanilla and egg, mixing until just combined do not over mix.
  12. Use a medium ice cream scoop; divide filling evenly among your tart pan.
  13. Fill roughly ¾ full .
  14. Bake for 15-18 minutes or until set.
  15. Cool completely in pan prior to chilling.
  16. When cheesecakes are chilled completely, remove cheesecakes from the pan carefully, removing the bottom disc.
  17. Make the frosting.
  18. Add egg whites, sugar and cream of tartar to a metal stand mixer bowl over simmering water.
  19. Whisk for several minutes or until sugar is dissolved and whites are warm.
  20. Move metal bowl to mixer; beat on low increasing to high until mixture is stiff and glossy, roughly 5 minutes.
  21. Add vanilla, mixing in well.
  22. Fill a piping bag with desired tip; pipe onto chilled cheesecakes.
  23. Use a kitchen torch to toast the marshmallow frosting or slip under the broil for a short time.
  24. Store leftover cheesecakes in the refrigerator.
Notes
I did not add sugar to the gingersnaps. I added melted butter. I put the pans into the refrigerator so the butter would firm.
When you warm your egg whites over the hot water, whisk and then stick your clean finger into the whites. Rub between your finger and thumb to tell when the sugar has melted. If it is still gritty keep whisking until the sugar melts and is no longer gritty.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/gourmet-smores/