Ingredients
Crust
- 1 1/2 cups graham cracker crumbs (made from 9 whole crackers finely ground in processor; 1 packet)
- 3 tablespoons sugar
- 6 tablespoons (3/4 stick) unsalted butter, melted
Filling
- 9 ounces high-quality milk chocolate (such as Lindt or Ghirardelli), chopped
- 2 8-ounce packages cream cheese, room temperature
- 3/4 cup sugar
- 1/8 teaspoon salt
- 3/4 cup heavy whipping cream
- 3 large eggs
Topping
- 1 cup sugar
- 2 large egg whites
- 3 tablespoons water
- 1 teaspoon cream of tartar
- 1/8 teaspoon salt
- 12 large marshmallows, cut into quarters with wet kitchen scissors
- 1/2 teaspoon vanilla extract
- 1 1-pint container fresh raspberries
- 1 1-pint container fresh blueberries
Description
Two American Classics In One Dessert: A Rich Milk Chocolate Cheesecake Sandwiched Between A Buttery Graham Cracker Crust And A Fluffy Marshmallow Topping.
Bon Appetit Magazine
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