Ingredients:
- 200g Graham cracker crumbs
- 50g Granulated sugar
- 85g Unsalted butter, melted
- 0.5 tsp Smoked sea salt
- 900g Full-fat cream cheese
- 200g Granulated sugar
- 240g Sour cream
- 1 tbsp Vanilla bean paste
- 4 Large eggs
- 225g Semi-sweet chocolate, melted
- 125g Marshmallow fluff
- 240ml Heavy cream
- 60g Confectioners' sugar
- 100g Mini marshmallows
- 115g Dark chocolate ganache
Instructions:
- Preheat oven to 350°F (180°C). Combine 200g graham crumbs, 50g sugar, 85g melted butter, and 0.5 tsp smoked salt until the mixture resembles wet sand. Press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes until golden.
- Beat 900g cream cheese and 200g sugar on low speed until silky with no lumps. Add 240g sour cream and 1 tbsp vanilla paste, followed by 4 eggs one at a time, until just blended, ensuring minimal air is incorporated.
- Fold in 225g melted chocolate and 125g marshmallow fluff until you see beautiful ribbons.
- Wrap the springform pan in heavy-duty aluminum foil and place in a large roasting pan. Fill the roasting pan with 1 inch of hot water.
- Bake at 325°F (160°C) for 1 hour 15 mins until the edges are set but the center wobbles slightly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for one hour to prevent cracking. Chill in the refrigerator for at least 4 hours.
- Chill for 4 hours, then top with 115g ganache and 100g toasted marshmallows until charred and gooey.