S'mores Cheesecake

For The Crust: Put graham cracker crumbs, butter and granulated sugar in a bowl. Mix well. Pack the mixture into a pan, press down evenly, and refrigerate for at least 30 minutes or 1 hour.

For The Ganache Filling: In a small saucepan over medium-high heat, bring the cream to a boil. Immediately pour the cream over the chocolate. Using a whisk, stir the mixture until the chocolate is melted. Pour the ganache filling over the graham cracker crust. Spread evenly. Chill in the refrigerator.

To Make The Cheesecake: In a mixing bowl, beat cream cheese on medium speed. Gradually add sugar until blended. Add vanilla extract.

In a separate bowl, pour in warm water and sprinkle the gelatin over it. Stir to dissolve, then leave for 2 to 3 minutes.

Once the gelatin has dissolved and turned into a smooth liquid, gradually add it to the cream cheese mixture.

Add melted chocolate to the cream cheese mixture. Mix on low speed.

Add the whipping cream, then whisk on medium speed until soft peaks form.

Pour the chocolate cream cheese mixture over the graham cracker crust. Spread evenly and let set in the refrigerator for about 2 hours or overnight.

To Make The Marshmallow Meringue: Place egg whites in the bowl of an electric mixer. Sprinkle with sugar until slightly dissolved.

In a small saucepan, combine water, light corn syrup, and sugar. Stir until sugar is dissolved. Over high heat, boil until temperature reaches 240°F on a candy thermometer. Remove from heat.

While waiting for the temperature of the sugar syrup to reach 240°F, start whipping the egg whites in a mixing bowl. Once the sugar syrup is removed from the heat, gradually pour it into the whipped egg white mixture bowl. Whip until meringue is stiff, glossy and slightly cooled.

Scoop mixture on top of the cheesecake. Using a spoon or spatula, spread meringue, making sure it adheres. To decorate, allow the meringue to stick to the spatula then lift upwards or sideways to create peaks. To finish top, torch slightly to brown the meringue. Serve.

Makes 6-8 servings

Recipe Courtesy of Chef Aileen Anastacio