I did put part of my blackberry sauce to work today; the cheesecake came out perfectly. I cheated a bit and used pre-made mini graham cracker crusts, but delicious none the less! I made 6 little cheesecakes and still have plenty of blackberry sauce to spare. If you don’t want to make the sauce the cheesecake recipe could be adapted for pie filling, jam, or freezer preserves.
I was munching on marshmallows while making the apple salad and I couldn’t get the thought of s’mores out of my head. I wanted to do something a bit creative so I decided to try a cheesecake. I flipped through a couple of cookbooks and found a few different recipes for cheesecake; here is what I came up with.
1 – 8 o.z. package cream cheese
1 – 14 o.z. sweetened condensed milk
1 tsp vanilla
1/2 cup marshmallows
1/2 cup mini chocolate chips
1 cup marshmallows
1/4 cup mini chocolate chips
Combine softened cream cheese, condensed milk and vanilla in medium bowl. Beat together until smooth. Lightly beat eggs stir into cream cheese mixture. Stir in 1/2 cup each marshmallows and chocolate chips. Pour into prepared graham cracker crust; bake at 350 degrees for about 35 minutes or until center is almost set. Sprinkle topping marshmallows and chocolate chips bake an additional 5 minute until marshmallows have puffed. Cool for at least an hour. Refrigerate leftovers.
I used a purchased graham cracker crust and my filling overflowed a bit; I went ahead and used it all anyway. The marshmallows popped to the top and got really browned; I think this should be ok though so as to add a “toasted” flavor. I wasn’t able to sprinkle the marshmallows and chocolate chips all the way to the edges without them rolling off ~ next time I think I’ll make my own crust in a springform pan to as to have ample room for filling and top. Perhaps not my prettiest cheesecake ever, but with any luck a yummy one! I’ve only been able to sample a little of the still warm cheesecake and it is quite good. I’ll update you when I can cut a piece on the chilled results.