Bonfire Night Smores Cheesecakes
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Use smaller jars - roughly 200 - 250ml jars.
Ingredients
  • 250g Digestive Biscuits
  • 75g Soft Butter (if using. See above)
  • 400g + 90g Double Cream
  • 500g Cream Cheese (at room temperature)
  • 100g Icing Sugar
  • 1 tsp Vanilla Extract/Essence
  • 250g Chocolate
  • Mini Marshmallows to decorate
Instructions
For the base
  1. Add the biscuits(and butter if using) to the Thermomix bowl and mix. (30 seconds speed 5)
  2. Spoon into the bottom of your jars.
For the cheesecake
  1. Insert the butterfly and whip the double cream to stiff peaks. Keep an eye on it so it doesn't turn to butter. Add the cream cheese, icing sugar and vanilla essence and mix gently till combined. (speed 2, 30 seconds).
  2. Spoon into the jars. (Or fill a piping bag and squeeze in. I think this leaves a nicer twirled finish and makes less mess, but it's optional)
For the ganache
  1. Break the chocolate into pieces and blitz in a food processor (10 seconds/speed 8)
  2. Add in the cream. Cook for 2 minutes/speed 5/50C
  3. Scrape down sides and cook for a further 1 minute/speed 4/temperature 50.
  4. Leave to cool for a few minutes, but this will set fairly quickly. You don't want to add it too hot so it melts the cheesecake, but not so cold that it starts to set. Pour over the cheesecakes.
  5. Add mini marshmallows and use a culinary torch or lighter to brown the marshmallows a little. Leave to set for about 30 minutes, but I prefer eating it the next day.
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2017/10/10/bonfire-night-no-bake-smores-cheesecake/