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Gemma's Bigger Bolder Baking No-Bake S'more Cheesecake
Hi Bold Bakers! Where I live in California, we're heading into a season of warm weather,
picnics and BBQs. So I thought this would be a really good time to show you how to make
a No-Bake S'more Cheesecake. So let's get baking! Actually, no we're not baking this
week. We're mixing. So lets get mixing.
To make this cheesecake, we're going to use the same method that we did for No-Bake OREO
Cheesecake. Now I know that was a hit with you guys because I received fantastic photos
so I hope you enjoy this one just as much.
We're going to start out by making our cookie crust. My no-fuss, no mess way to make a cookie
base is to put your cookies in a ziploc bag. I'm using graham crackers for this because
you use graham crackers for S'mores but you can use digestive biscuits or any kind of
oaty biscuit you can find. Take your rolling pin and bash the cookies until they resemble
small crumbs.
You don't need a machine, you don't need to clean up anything. It's perfect!
Do you guys like my rolling pin? I found it in a thrift store in Santa Monica and I thought
I had struck gold. I think it's absolutely beautiful and perfect for crushing cookies.
And there you have it, perfect cookie base. Add in your melted butter and then mix it
all together. Mix until all of your cookie crumbs are coated in butter.
Once it's mixed, pour it directly into your springform tin. The best way to level out
the base of your cheesecake is just to go in with your hand and push it all in.
It's a little bit of a messy job.
So our cheesecake base is done. We're going to pop it in the fridge and let it set and
harden. Then we're going to get started on our chocolate cheesecake filling.
You can make your cheesecake filling on a stand mixer or by using a hand mixer. You
can even whisk it by hand. You're just going to need a lot of elbow grease but you'll get there.
The first important step when making your cheesecake is to melt your chocolate first
and let it cool while you continue making the rest of the cheesecake filling.
Into the mixer, we're going to add our cream cheese. Now make sure your cream cheese is
at room temperature because it beats so much better and you end up with no lumps.
To this we're going to add in our sugar and vanilla extract. To cream it really well,
it will take around 3-4 minutes.
During the whisking, you might want to go in with your spatula and just scrape down
the sides to make sure all the cream cheese gets beaten. Ok, great!
This is looking lovely and smooth. Now to this we're going to add in our cream and then
turn it back on and whisk it all together. As you can see it starts to thicken up really fast.
Now I don't add gelatin into my cheesecake. What's going to make it stiff is actually
the chocolate and all of the cream cheese and how well you whip up this mix together.
This is how thick your cheesecake should be. It shouldn't fall off your spatula. So what
we have here essentially is a plain cheesecake base. You can add anything to it. For the
OREO Cheesecake, we added in OREO to this. Today we're going to add in chocolate but
you can add in anything that you like and it will taste great.
Now it's time to add in our chocolate. Now I told you melt it earlier because I want
it to be the same temperature as the cheesecake filling. Now we're going to add a little cheesecake
filling into our chocolate to loosen it up. This method is called "introducing."
By doing this, it means that the two mixes will blend really well together. Once you've
introduced some cheesecake in there then add it to the rest of the cheesecake filling.
What you want to do now is work really fast and mix it really well.
And this is your cheesecake filling. It looks gorgeous! And it tastes gorgeous too.
Now just add your filling into your prepared tin. To smooth down the top of your cheesecake, use a
little spatula and try to get it as level as possible. Remember it is homemade so it's
going to be a little bit rustic.
And that's it! That's how easy it is to make a beautiful and decadent cheesecake. So I'm
going to pop this guy in the fridge for around four hours or so. You can even do it overnight
or make it up to two days in advance. And once it's set and nice and firm, I'm going
to add on the marshmallow topping.
Just a reminder that all my recipes can be found on my lovely new website, BiggerBolderBaking.com.
And as always, don't forget to subscribe to my channel.
So my cheesecake has been in the fridge for a few hours so I think it's time to take it
out of the tin. I'm very excited that my cheesecake has set and it looks absolutely gorgeous.
Now this is the way I like my cheesecake with a really thick crust.
So far for our S'more, we have our graham crackers and our chocolate. So the next very
important ingredient is marshmallows.
For this next layer, it's really easy. We're going to top our cake with marshmallow fluff.
Now in some countries, you can buy marshmallow fluff but what we're going to do is melt down
some marshmallows and make it ourselves.
All you need to do is pop your marshmallows in the microwave or over a pot of boiling
water until they melt and they're like a marshmallow lava. And then we're going to put this directly
over our cake.
Be warned, this is a sticky job.
Wow! Our cake looks really amazing. To give it a beautiful finished touch, I'm going to
toast the marshmallows. Now I'm going to do this using a blowtorch but you can actually
put it under a grill really fast and just toast the top of the marshmallow and it will
look and taste amazing.
Now you can enjoy S'mores a whole new way! And whether you serve it at a BBQ, picnic
or any occasion, you can be guaranteed it won't last long.
Thank you so much for watching! And if you haven't don't so already, don't forget to
subscribe to my channel. And I'll see you back here again next Thursday for more Bigger Bolder Baking.