Hot Chocolate Cheesecake
Serves: 4
Amos O'Hara
1 January 1970
Based on User reviews:
52
Spice
55
Sweetness
53
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Sugar2 cup
Hot Chocolate1 cup
Sour Cream6 large
Egg (at room temperature)1 tbsp
Pure Vanilla Extract10
MarshmallowsDirections:
1
Special equipment: A 9-inch springform pan For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F
2
Butter the inside of a 9-inch springform pan
3
Pulse the graham crackers in a food processor until finely ground
4
Add the butter, hot chocolate mix and salt, and pulse until the mixture comes together and holds its shape when squeezed
5
Pour the mixture into the prepared pan, and press it into the bottom to make an even layer
6
Bake until the crust is just firm, about 10 minutes
7
Let cool completely
8
Place the pan on a large piece of foil, and fold the foil up the sides of the pan
9
(This helps seal the pan, to keep water out while baking
10
) For the filling: Wipe out the food processor
11
Pulse the cream cheese, sugar, hot chocolate mix and sour cream until completely smooth, without any lumps, scraping down the side of the bowl a few times
12
Add the eggs and vanilla, and pulse until incorporated
13
Pour the filling into the crust, and set the pan inside a roasting pan
14
Fill the roasting pan with enough hot water to go halfway up the side of the springform pan (but not above the foil)
15
Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes
16
Turn the oven off, and open the door for a few seconds to let out some heat
17
Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more
18
Transfer the springform pan to a cooling rack
19
Run a knife around the edge, and let the cheesecake cool to room temperature
20
Wrap and refrigerate overnight or up to 2 days
21
Before serving, cut the marshmallows on the diagonal, and arrange them, cut-side down, in a neat line all over the top edge of the cheesecake