Hot Chocolate Cheesecake

Hot Chocolate Cheesecake

Indulge in the ultimate fusion of comforting flavors and irresistible textures with our exquisite Hot Chocolate Cheesecake—an innovative culinary masterpiece that promises to elevate your dessert experience to unprecedented heights! Have you ever dreamt of savoring the rich warmth of hot chocolate while relishing the creamy decadence of cheesecake? Prepare to have your taste buds tantalized and your senses delighted as you embark on a journey through layers of sheer bliss. Picture this: a luscious oreo crust, meticulously crafted to perfection, laying the foundation for the pièce de résistance—a velvety-smooth, marshmallow-infused chocolate cheesecake, so divine it could rival the most cherished holiday memories. But wait, there's more! As if that weren't enough to send you into a state of sheer euphoria, imagine a heavenly marshmallow topping, delicately caramelized to create a tantalizingly gooey sensation with every heavenly bite. Each forkful is a symphony of flavors, a harmonious blend of nostalgia and innovation that transcends the ordinary and transports you to a realm of pure culinary delight. So go ahead, treat yourself to the extraordinary, and let our Hot Chocolate Cheesecake become the centerpiece of your next celebration, making every moment a cherished memory to be savored and shared.

Hot Chocolate Cheesecake Recipes

INGREDIENTS

CRUST:

• 3 cups Oreo crumbs (about 36 whole Oreos)
• 6 tablespoon unsalted butter, melted

CHOCOLATE CHEESECAKE:

• 1 and ½ cups mini marshmallows
• 12 oz. Bittersweet or semisweet chocolate, melted and cooled
• 3 (8oz) packages cream cheese (24 oz), softened to room temperature
• ¾ cup granulated sugar
• ¼ cup light brown sugar, packed
• 2 tablespoon unsweetened cocoa powder, sifted
• 1 Tbsp. cornstarch (or 3 Tbsp. all purpose flour)
• 1 cup sour cream, room temperature
• ½ cup heavy cream, room temperature
• 2 teaspoon pure vanilla extract
• 3 large eggs, room temperature
• 1 large egg yolk

MARSHMALLOW DRIP:

• 3 cups marshmallow fluff
• 2 tablespoon water

SWEETENED WHIPPED CREAM:

• 1 cup heavy whipping cream, chilled
• 10 Tbsp. powdered sugar
• ½ tsp. pure vanilla extract
• Cocoa powder, for dusting (optional)

TOPPING:

• 3 cups mini marshmallows

INSTRUCTIONS

FOR THE CRUST:

1. Preheat oven to 325°F. Grease sides and bottom of one 9-inch springform pan with cooking spray and line with parchment rounds.
2. In a food processor, crush Oreos into fine crumbs-you should have about 3 cups.
3. Pour Oreo crumbs into a medium bowl and mix in melted butter using a fork until all the crumbs are coated.
4. Transfer mixture to the greased 9-inch springform pan and, using the flat bottom of a glass or measuring cup, press into the pan. 
5. Bake crust in preheated oven for 10-12 minutes. Remove from the oven and reduce the temperature to 300°F. 
6. Spread the mini marshmallows onto the crust. Set aside.

FOR THE CHOCOLATE CHEESECAKE:

1. Take 1 extra large piece of aluminum foil that’s bigger than your springform pan. Place springform pan in the centre and fold aluminum up to the sides to cover the outside of the pan. This ensures that no water seeps into the pan during the water bath. Alternatively, I placed my pan in a slightly larger pot to completely protect my crust from the water.
2. Place chopped chocolate in a large heat-safe bowl over a saucepan of simmering water. Stir constantly until the chocolate is melted and smooth. Remove bowl from heat and set aside to cool.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the cream cheese on low speed until smooth and creamy.
4. Add both sugars, cocoa and cornstarch and continue to beat on low speed until completely combined and smooth.
5. Scrape down the sides of the bowl and add sour cream, heavy cream and vanilla and continue beating until smooth. Add melted chocolate and mix on low speed to combine.
6. Add eggs and yolk one at a time, beating slowly until just combined, do not overbeat. Scrape sides and bottom of the bowl with a rubber spatula to make sure everything is fully combined. Forcefully tap bowl on the counter a few times to release any air bubbles. Pour into prepared pan, over marshmallows and place into a larger pan.
7. Bring a few cups of water to a boil and carefully pour into the larger pan. The water should only be a few inches up the sides of the pan. Do not go over the top.
8. Bake at 300°F for about 1 hour and 20 minutes to 1 hour and 30 minutes. The cheesecake is done when the edges are set and the center jiggles just slightly. 
9. Turn off oven and leave the cheesecake to cool for 30 minutes. After 30 minutes, crack the door open and continue cooling the cheesecake for another 30 minutes. This slow cooling helps prevent cracking.
10. After an hour, remove cheesecake from waterbath and aluminum foil or pot. Run a knife around the edge of the pan so the cheesecake is not sticking to the sides and allow to cool completely on a rack. 
11. Loosely cover with plastic wrap and refrigerate until firm and chilled, about 8 hours or preferably overnight. If the cheesecake begins to “sweat” pat dry with some paper towel.

FOR THE MARSHMALLOW DRIP:

1. Add marshmallow fluff and 2 tablespoons of water to a microwave safe bowl or a nonstick saucepan.
2. Heat in the microwave for 30 seconds, or heat over medium heat, stirring constantly until the fluff loosens up and becomes pourable.
3. Pour fluff over the cheesecake, and spread to the edges.

FOR THE SWEETEMED WHIPPED CREAM:

1. Whip the chilled cream, powdered sugar, and vanilla until it reaches stiff peaks, about 3-4 minutes.
2. Scoop into a piping bag fitted with a large star tip and pipe a border around the cheesecake. Pile mini marshmallows in the centre and dust top with cocoa powder, if desired. Enjoy!

source:https://www.queensleeappetit.com/hot-chocolate-cheesecake/

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