I have been wanting to make this recipe from Bon Appétit ever since receiving the June issue. Unfortunately, I haven’t had a reason to make it, and contrary to Jim’s thoughts, I really didn’t need a fully cheesecake staring me in the face every time I walked into the kitchen. This is why I was happy when Jim’s mom asked me to make a dessert for her annual employee appreciation picnic. Now, she asked for cupcakes, and I made those too, along with a peach and blackberry almond crisp. Yes, that’s right, asking me for a dessert pretty much means I’ll go overboard and make 3.
I only made 3 changes to the original recipe:
- Made minis rather than a full-sized cake. Baking times for both are noted below.
- Used dark chocolate instead of milk. I just like dark chocolate better.
- Used a recipe for a Marshmallow Frosting I’ve had success with before rather than making their topping, as I didn’t want to buy a bag of marshmallows to only use 12 of them.
Now, I can’t tell you if they were good or not, as I didn’t get to try one. All 22 of them left the kitchen before I was able to get a taste. I will take that fact, and the fact that people kept smiling and nodding their heads approvingly when I asked how they were, as a sign of success and a reminder that I may have to make these again sometime, even if it’s as a half batch that stares us in the face each time we walk into the kitchen. J
- 2 cups Graham Cracker Crumbs
- 3 Tbsp Sugar
- 1 stick Unsalted Butter, melted
- 9 ounces high quality Dark Chocolate, chopped
- 2 8-ounce packages Cream Cheese, room temperature
- ¾ cup Sugar
- ¼ tsp Salt
- ¾ cup Heavy Whipping Cream
- 3 large Eggs
- 8 large Egg Whites, room temperature
- 2 cups Sugar
- ½ tsp. Cream of Tartar
- 2 tsp. Vanilla Extract
- Position rack in center of oven and preheat to 350°F.
- Mix crumbs and sugar in medium bowl. Add melted butter; stir until mixture is evenly moistened.
- Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. It’s been noted that the bottom of a squeeze bottle is the perfect size to do this job neatly and quickly.
- Bake for 5 minutes.
For a full-sized cheesecake: Press onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until set, about 12 minutes.
- Reduce oven temperature to 325°F.
- Stir chocolate in top of double boiler set over barely simmering water until smooth. Remove from over water and cool to lukewarm, stirring occasionally. You can also melt the chocolate in the microwave by heating for 30 seconds at a time at 50% power.
- Combine cream cheese, sugar, and salt in processor and blend until smooth. With motor running, add whipping cream through feed tube and process just until blended. With motor running, add melted chocolate, then add eggs 1 at a time, blending and scraping down sides after each addition until mixture is smooth. Pour batter over crust in pan.
- Bake cake until outer edge is slightly puffed and cake is barely set in center (center will look shiny and move slightly when pan is gently shaken), about 22 minutes (about 55 minutes for a full-sized cake). Transfer cake to rack. Run small sharp knife around cake to loosen. Chill uncovered until cold, 8 hours or overnight. DO AHEAD Can be made 2 days ahead. Cover and keep refrigerated.
- Combine the egg whites, sugar and cream of tartar in the top of a double boiler, or set your clean, dry mixer bowl over simmering water, to avoid dirtying two bowls. Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer, or the mixture no longer feels grainy between your fingers.
- Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined.
- Frost cooled cupcakes as desired. Brown with a kitchen torch and garnish with chocolate and graham cracker segments (optional).