Chef Aileen Anastacio, from Marmalade Kitchen in Bonifacio Global City, Philippines, cooks up a summer-inspired favorite.
- 5 oz. Graham cracker crumbs
- ¼ cup Sugar
- 2/3 cup California butter
- 3 large Egg whites
- 1 tsp. Gelatin
- ¼ cup Water
- ¼ cup Light corn syrup
- 2/3 cup Sugar
- 1 cup California cream cheese, softened
- 1/3 cup Granulated sugar
- ½ tsp. Vanilla extract
- 2 tbsp. Warm water
- 1 tsp. Gelatin
- 6 oz. Bittersweet chocolate, melted
- 1-1/2 cup California whipping cream
- ¼ cup California heavy cream
- 1-1/2 oz. Bittersweet chocolate
FOR THE CRUST: Put graham cracker crumbs, butter and granulated sugar in a bowl. Mix well. Pack the mixture into a 9-inch pie pan, press down evenly, and refrigerate for at least 30 minutes or 1 hour.
FOR THE GAN ACHE FILLING: In a small saucepan over medium-high heat, bring the cream just to a boil. Remove from the heat and immediately pour the cream over the chocolate. Using a whisk, stir the mixture until the chocolate is melted and smooth.
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, and mix until well blended. Add vanilla extract.
In a separate bowl, pour in warm water and sprinkle the gelatin over it. Stir to dissolve, then leave to bloom 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 the 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 it set in the fridge for about 2 hours or overnight.
TO MAKE THE MARSHMALLOW MERINGUE: Place egg whites in the bowl of an electric mixer. Sprinkle with gelatin, and stir until slightly dissolved.
In a small saucepan, combine water, light corn syrup, and sugar. Stir until sugar is dissolved. Over high heat, allow the mixture to 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 until slightly whipped. Once the sugar syrup is removed from heat, gradually pour it into the whipped egg white mixture from the side of the 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 the crust. Then, to decorate, allow the meringue to stick to the spatula then lift upwards or sideways to create peaks. To finish off, use a kitchen torch to slightly brown the meringue. Serve.