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S'mores Cheesecake with Summer Berries Recipe

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S'mores Cheesecake with Summer Berries
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Ingredients
18
Count
Nutrition
1177
Calories
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Ingredients:

Directions:

  1. For crust: Position rack in center of oven and preheat to 350°F. Mix crumbs and sugar in medium bowl. Add melted butter; stir until mixture is evenly moistened. Press onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until set, about 12 minutes. Remove from oven; cool. Reduce oven temperature to 325°F.
  2. For filling: Stir chocolate in top of double boiler set over barely simmering water until smooth. Remove from over water and cool to lukewarm, stirring occasionally.
  3. Combine cream cheese, sugar, and salt in processor and blend until smooth. With motor running, add whipping cream through feed tube and process just until blended. With motor running, add melted chocolate, then add eggs 1 at a time, blending and scraping down sides after each addition until mixture is smooth. Pour batter over crust in pan.
  4. Bake cake until outer edge is slightly puffed and cake is barely set in center (center will look shiny and move slightly when pan is gently shaken), about 55 minutes. Transfer cake to rack. Run small sharp knife around cake to loosen. Chill uncovered until cold, 8 hours or overnight. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.
  5. For topping: Whisk sugar, egg whites, 3 tablespoons water, cream of tartar, and 1/8 teaspoon salt to blend in large metal bowl. Set bowl over saucepan of simmering water; whisk constantly until sugar dissolves and mixture thickens and is hot to touch, about 3 minutes. Remove bowl from over water and stir in marshmallows (keep water simmering in saucepan). Let stand until marshmallows soften, about 3 minutes. Set bowl with mixture over simmering water; using hand held electric mixer, beat until stiff shiny peaks form, about 4 minutes. Beat in vanilla.
  6. Scrape topping onto cheesecake. Using offset metal spatula, spread topping to edges of cake, swirling decoratively. Let stand until set, about 15 minutes.
  7. Using kitchen torch, lightly brown topping in spots. (Or preheat broiler; place cake at least 4 inches from heat source and broil just until topping is lightly browned in spots, watching closely to avoid burning, about 2 minutes.) Chill cake until cold. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and keep chilled. Remove pan sides. Place cake on platter.
  8. Mix raspberries and blueberries in medium bowl. Cut cake into wedges. Serve berry mixture alongside.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1176.95 Kcal (4928 kJ)
Calories from fat 877.63 Kcal
% Daily Value*
Total Fat 97.51g 150%
Cholesterol 330.38mg 110%
Sodium 527.05mg 22%
Potassium 283.91mg 6%
Total Carbs 68.96g 23%
Sugars 45.72g 183%
Dietary Fiber 1.67g 7%
Protein 11.21g 22%
Vitamin C 0.5mg 1%
Vitamin A 0.8mg 28%
Iron 1.3mg 7%
Calcium 165.3mg 17%
Amount Per 100 g
Calories 388.69 Kcal (1627 kJ)
Calories from fat 289.84 Kcal
% Daily Value*
Total Fat 32.2g 150%
Cholesterol 109.11mg 110%
Sodium 174.06mg 22%
Potassium 93.76mg 6%
Total Carbs 22.77g 23%
Sugars 15.1g 183%
Dietary Fiber 0.55g 7%
Protein 3.7g 22%
Vitamin C 0.2mg 1%
Vitamin A 0.3mg 28%
Iron 0.4mg 7%
Calcium 54.6mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 31.3
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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