I’ve been meaning to make these for a while now and truly they didn’t disappoint. I think they will be a regular on our family table. For me baking and cooking is all about balance. The balance of flavours, textures and also the visual balance. I feel like these little delights tick all 3 boxes.
Ingredients
1 large egg white
50g caster sugar
90g unsalted butter
180g digestive biscuits
560g Original Philadelphia
2 tablespoons plain flour
175g caster sugar
2 teaspoons vanilla extract
2 large eggs
1 large egg yolk
250ml Full fat Greek yogurt
160g mini marshmallows
20 squares of milk chocolate (I used cadburys)
20 squares of milk chocolate (I used cadburys)
You will also need a 10 x 7.5cm inch ring moulds on a baking sheet, lightly greased and lined. Or a muffin pan lined with muffin cases or parchment.
To make the meringue to decorate with:
Preheat the oven to 100⁰c
In a clean bowl using either a hand whisk, whisk the egg whites to medium peak stage, slowly add the sugar until firm and glossy, spoon into a piping bag and pipe small blobs of meringue onto a lined baking sheet. Bake in the preheated oven for about 90 minutes, leave to cool.
To make the biscuit base:
Preheat the oven to 170⁰c
Melt the butter in a small pan or in the microwave. Crush the biscuits in a food processor and tip into a bowl. Add the melted butter and mix to thoroughly combine. Divide the buttery crumbs into the bases of the ring moulds or muffin cases in an even layer and bake on the middle shelf of the preheated oven for 5 minutes. Remove from the oven and cool while you prepare the filling. Add a square of chocolate into each mould.
To make the filling:
Beat the Philadelphia until smooth, add the flour, sugar, vanilla extract, eggs, yolk, and the yogurt and beat until smooth, light and fluffy. Carefully pour into the moulds or cases and spread level. Place on a baking tray and bake on the middle shelf of the oven for 18-20 minutes until just set. Remove from the oven and leave to rest until cool before refrigerating till completely cold.
Melt the marshmallows and put to one side to cool completely. Either spoon or pipe onto the 10 cooled cheesecakes, use either a chefs torch or under a hot grill to carefully caramelise the tops.
To decorate, add a square of chocolate to the centre of the toasted marshmallow and a meringue kiss.
