Hot chocolate baked cheesecake with toasted marshmallow fluff
Hot chocolate baked cheesecake with toasted marshmallow fluff is a real showstopper. It is perfect to make for the upcoming Christmas time on New year's Eve celebrations. Mascarpone cheese, hot chocolate powder and melted dark chocolate, baked to perfection! Sooo smooth, sooo creamy, sooo delicious and sooo addictive. I couldn't sleep knowing that this beauty is in my fridge.
Oh, and obviously I can not forget about toasted marshmallow fluff on top. Obviously hot chocolate and marshmallow is such a classic combination. Check out my homemade marshmallow fluff and trust me you will be hooked for good.
How to make hot chocolate baked cheesecake
Another showstopper on my blog that is not difficult to make.
Cheesecake base. I have crushed biscuits and melted the butter and combined these two. Then transferred the mixture to the prepared baking, pressed it so it it nice and smooth and set it aside until needed.
Cheesecake filling. I used two medium bowls. In the first bowl I have mixed double cream, sour cream and hot chocolate powder. In the second bowl I mixed mascarpone cheese, potato starch, salt, eggs and egg yolks. Then I combined the two together. I folded in cooled melted chocolate. Feeling was ready. Then I have poured it over the cookie base. Baked for about 1 hour and 20 minutes in a preheated oven at 140C (284F).
Marshmallow fluff. Please check out my recipe on how to make homemade marshmallow fluff. Just click the link and it will take you to my post where you can see all the tips on how to make it. Read through it as it has many useful information.
TIPS:
- If you want creamy cheesecake, bake it slow and at low temperature. I baked mine for 1 hour and 20 minutes but you can adjust baking time according to how hot your oven gets. Cheesecake should be still wobbly when you turn the heating off.
- Do not worry if your cheesecake cracks. Nobody will see it as it will be covered with the layer of heavenly marshmallow creme (which is a different name for marshmallow fluff).
- Bake cheesecake in a water bath. Simply just fill any oven-proof tin with water and placed it in oven under cheesecake. It will help to make cheesecake creamy.
- Creaminess can be also achieved if you bake cheesecake at lower temperature for longer time.
- All ingredients should be at room temperature.
- Every cheesecake needs time to set properly. This is why I recommend baking cheesecake the day before you want t serve it. After baking cheesecake, let it to cool and place cheesecake in the fridge overnight.
- Cheesecake tastes the best when it is served at room temperature.
What does hot chocolate baked cheesecake taste like?
This cheesecake is lush. It is really creamy and rich. I have added extra egg yolks to achieve velvety texture. The flavour of hot chocolate shines through and works perfectly with mellow flavour of homemade marshmallow fluff. The finishing touch was toasting the fluff to include a little bit of complexity of burnt sugar flavour. Adding mini marshmallows is optional. I have scattered them just for the pretty cute look and a little bit of colour (pink)!
How to store hot chocolate baked cheesecake
If there is any cheesecake left (which I doubt), you can store it in a fridge for up to a week. I would recommend storing it in an air-tight container so it does not dry out.
This cheesecake requires a minimum effort and gives a spectacular results.
It is a real showstopper. Serve it to your friends and they will become loyal forever begging for one more piece of this hot chocolate baked cheesecake with toasted marshmallow fluff.
If you are looking for more cheesecake recipes, I can recommend you the following:
No-bake coconut and chocolate cheesecake
Chocolate and mint baked cheesecake
Baked ricotta cannoli cheesecake
Click this link to see the best cheesecake recipes
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Enjoy!
The ultimate hot chocolate cheesecake baked to perfection and topped with homemade marshmallow fluff and mini marshmallows.
- 400 g biscuits (Digestives, but you can use any plain biscuits you have available)
- 180 g butter (melted and cooled)
- 750 g mascarpone (3 tubs ( mascarpone in the UK is sold in 250g tubs))
- 300 ml double cream (or whipping cream)
- 150 ml sour cream
- 250 g hot chocolate powder
- 150 g dark chocolate (melted)
- 2 eggs (large)
- 2 egg yolks (from large eggs)
- 30 g potato starch (or corn starch)
- 1 tsp salt
- 1 portion marshmallow fluff (from this recipe https://kitchenbyannak.com/recipe/homemade-marshmallow-fluff/)
- 50 g mini marshmallows (optional)
Please read my post above this recipe. It includes many useful information and tips. All ingredients should be at room temperature.
Prepare round baking tin. I used 23 cm baking tin (9 inches)Line it with baking paper and set aside.
Melt butter in a small pot.
Add broken biscuits into a food processor and pulse until biscuits turn into powder.
Mix butter and biscuits together and transfer it to the prepared tin.
Press the biscuits base evenly and firmly and set aside.
Preheat the oven to 140C° fan (284F).
Take a baking tin and fill it with water, put it on the bottom of the oven.
Melt chocolate over a water bath or in a microwave.
In a medium bowl add double cream, sour cream and hot chocolate powder, stir until combined and set aside.
In a large bowl add mascarpone cheese, flour, egg yolks and eggs, mix together.
Transfer cream mixture to cheese mixture and mix until just combined.
Fold in melted chocolate. Before you add melted chocolate make sure it is not too warm as it will affect the texture.
Spoon the cheesecake mixture evenly on a biscuit base.
Bake cheesecake for about 1 hour and 20 minutes. The cheesecake should be still wobbly after baking.
Leave it in the oven to cool down and then transfer it to the fridge for at least 5 hours or ideally overnight.
Make one portion of marshmallow fluff from this recipe https://kitchenbyannak.com/recipe/homemade-marshmallow-fluff/.
Add marshmallow fluff on top of the chilled cheesecake. Scatter some mini marshmallows on top (optional).
Toast marshmallow fluff using a blow torch or a grill option in your oven OR just leave marshmallow fluff as it is.