MALTED MILK CHEESECAKES WITH MARSHMALLOW MERINGUE RECPIE
MAKES 6
You can also make this cheesecake in a 20cm spring form cake pan. Increase cooking time to 1 hour. You will need a kitchen blowtorch.
300g shortbread biscuits
80g unsalted butter, melted, cooled
1kg cream cheese, at room temperature
1/2 cup (110g) caster sugar
1 tbs cornflour
3 eggs
1 cup (120g) malted milk powder (from supermarkets)
125g dark chocolate, chopped
200ml thickened cream
MERINGUE
1/2 cup (110g) caster sugar Pinch of cream of tartar
2 egg whites
20g white marshmallows, chopped
1. Preheat oven to 150°C. Grease and line the sides of six 7.5cm x 8cm-deep round ring molds with baking paper. Place on a baking tray lined with baking paper.
2. Whiz biscuits in a food processor to fine crumbs, then pulse in butter to combine. Divide evenly among prepared pans and press into bases. Chill until needed.
3. Wipe processor. Add cream cheese and whiz until smooth. Add sugar, cornflour and eggs, and whiz until well combined. Add milk powder and whiz to combine. Divide the mixture among molds and bake for 18 minutes or until set on the edges, with a gentle wobble in the center. Turn off the oven and leave door slightly ajar. Cool in the oven for 2 hours.
4. Meanwhile, during the final 10 minutes of cooling, make ganache. Place chocolate in a heatproof bowl. Place cream in a pan over medium heat and bring to just below boiling point, then pour over chocolate and stir until smooth. Divide among molds (about 2 tbs per cake). Cool slightly, then chill for 4 hours or until firm.
5. When ready to serve, for the meringue, place sugar, cream of tartar and egg whites in a heatproof bowl set over a saucepan of gently simmering water. Using electric beaters, whisk for 6 minutes or until sugar dissolves. Transfer to an electric mixer and whisk in the marshmallow on high speed until marshmallow is dissolved and mixture is thick and glossy. Divide mixture among tops of cheesecakes. Using a blowtorch, caramelize the tops of the meringues.
6. Carefully push cakes out of molds from the base to release. Serve immediately.
You can also make this cheesecake in a 20cm spring form cake pan. Increase cooking time to 1 hour. You will need a kitchen blowtorch.
300g shortbread biscuits
80g unsalted butter, melted, cooled
1kg cream cheese, at room temperature
1/2 cup (110g) caster sugar
1 tbs cornflour
3 eggs
1 cup (120g) malted milk powder (from supermarkets)
125g dark chocolate, chopped
200ml thickened cream
MERINGUE
1/2 cup (110g) caster sugar Pinch of cream of tartar
2 egg whites
20g white marshmallows, chopped
1. Preheat oven to 150°C. Grease and line the sides of six 7.5cm x 8cm-deep round ring molds with baking paper. Place on a baking tray lined with baking paper.
2. Whiz biscuits in a food processor to fine crumbs, then pulse in butter to combine. Divide evenly among prepared pans and press into bases. Chill until needed.
3. Wipe processor. Add cream cheese and whiz until smooth. Add sugar, cornflour and eggs, and whiz until well combined. Add milk powder and whiz to combine. Divide the mixture among molds and bake for 18 minutes or until set on the edges, with a gentle wobble in the center. Turn off the oven and leave door slightly ajar. Cool in the oven for 2 hours.
4. Meanwhile, during the final 10 minutes of cooling, make ganache. Place chocolate in a heatproof bowl. Place cream in a pan over medium heat and bring to just below boiling point, then pour over chocolate and stir until smooth. Divide among molds (about 2 tbs per cake). Cool slightly, then chill for 4 hours or until firm.
5. When ready to serve, for the meringue, place sugar, cream of tartar and egg whites in a heatproof bowl set over a saucepan of gently simmering water. Using electric beaters, whisk for 6 minutes or until sugar dissolves. Transfer to an electric mixer and whisk in the marshmallow on high speed until marshmallow is dissolved and mixture is thick and glossy. Divide mixture among tops of cheesecakes. Using a blowtorch, caramelize the tops of the meringues.
6. Carefully push cakes out of molds from the base to release. Serve immediately.
0 comments:
Post a Comment