Another chocolate recipe; no one is more surprised than I am, but when you find a fun recipe it needs to be memorized. It is really easy. Easy is my favorite kind of recipe. Since I can’t eat graham crackers or chocolate (they both contain soy), I felt compelled to write about my workaround. This recipe uses cocoa powder and I substituted gingersnaps for the graham cracker. I think they should be called Gourmet S’mores.
I saw this recipe at Baked by Rachel. She apparently has a mini cheesecake pan that make a darling presentation. I do not have a pan like hers. I thought they would work well in my mini tart pans. I was not sorry. This recipe made four 4 inch tarts. I also tried them in cupcake papers. This works well if you don’t want much dessert.
I plan to make my own graham crackers at a later date, but the gingersnaps just kicked up the dessert to grownup level. I did not add sugar to the crust since I think the gingersnaps are sweet enough. I added the butter just to hold the crumbs together, then chilled it while I made the filling.
My New Years resolution was to get comfortable with a piping bag. As you can see I can’t say I have mastered it, but I have had a lot of fun with my resolution. I started with larger tips. This one is an #846 Ateco. This is the first year I can say I remembered my resolution more that a day or two. I learned to get more height you should start at the outside and work your way in. You get a flatter rose if you start in the middle and work you way out. It just depends on how much marshmallow you like. We have two camps here.
I do not have a torch so I slipped them under the broiler. I will caution you to really watch them because they toasted quickly. I mean really quickly. Don’t take any phone calls while you are doing this.
Thank you Rachel for a fun recipe. To others, just because you are soy-sensitive you do not have to feel deprived. There is a workaround for almost any recipe.
- 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
- 12oz cream cheese - room temperature
- ½C granulated sugar
- 3 Tbsp unsweetened cocoa powder
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 egg
- 2 egg whites
- ½C granulated sugar
- ⅛ tsp cream of tartar
- ½ tsp vanilla extract
- Mise en place ~ Gather ingredients
- If you are using graham crackers - preheat oven to 350°.
- Lightly butter a mini tart pan.
- Crush graham crackers into fine crumbs in you Cuisinart or use a plastic bag with a rolling pin.
- Blend with sugar and melted butter.
- Use your ¼ cup measure to divide mixture evenly among prepared pan.
- Use the bottom of the measuring cup - press down to create a firm and even crust.
- Bake for 5 minutes.
- Beat cream cheese with sugar until light and fluffy.
- Mix in cocoa powder and salt.
- Add vanilla and egg, mixing until just combined do not over mix.
- Use a medium ice cream scoop; divide filling evenly among your tart pan.
- Fill roughly ¾ full .
- Bake for 15-18 minutes or until set.
- Cool completely in pan prior to chilling.
- When cheesecakes are chilled completely, remove cheesecakes from the pan carefully, removing the bottom disc.
- Make the frosting.
- Add egg whites, sugar and cream of tartar to a metal stand mixer bowl over simmering water.
- Whisk for several minutes or until sugar is dissolved and whites are warm.
- Move metal bowl to mixer; beat on low increasing to high until mixture is stiff and glossy, roughly 5 minutes.
- Add vanilla, mixing in well.
- Fill a piping bag with desired tip; pipe onto chilled cheesecakes.
- Use a kitchen torch to toast the marshmallow frosting or slip under the broil for a short time.
- Store leftover cheesecakes in the refrigerator.
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.
I am taking these to