The dessert I will discuss today is Pillsbury's delectable S'mores Cheesecake. How could it not be good? S'mores are everything delicious. Made into a cheesecake, it becomes pretty much the epitome of perfection.
Now, the reason I chose to make this and the other dessert I made for the family get-together is because my dad told me I needed to make things that used up the giant bag of marshmallows in the pantry. I chose this one because it has marshmallow creme in it. Lo and behold...marshmallow creme does NOT contain marshmallows! I did find ONE recipe for marshmallow creme that you could make with marshmallows but it was on a site I'd never been to before and had no reviews, so since I was making the dessert for a party, I wanted to be sure it would be good. So I was forced to use store-bought. Of course, I used Jet-Puffed Marshmallow Creme, in its new shatterproof jar! (Still seven ounces.)
If you've read any of my blogs, then you know that it's impossible for me to get through a recipe without messing up at least one thing. With this one, I decided to go ahead and get it out of the way in the beginning. The recipe calls for the crust to be pressed into the bottom of the pan, but I guess I didn't read that, because I pressed it into the bottom, but also around the edge of the pan. Then I was wondering why the crust was so thin. Once I realized what I had done, which was - of course - after it had begun to bake, and was too late, I felt very stupid. It didn't end up affecting the taste at all, but I still felt stupid.
Despite the recipe saying that the cheesecake needed 55 minutes in the oven, I found that it was done after only twenty or so minutes. Actually, it was a little over-done...
It wasn't drastic, but it was enough to make me say, "Damn." I know the picture makes it look like hell but it wasn't really burnt at all. Everything was fine because even though the cheesecake looked ugly, it got covered by a delicious chocolatey coating!
In my post entitled Cheesecake Brownies, I lamented my inability to properly melt chocolate. Well, I finally succeeded! I didn't use a double boiler; I used a plain old saucepan. I put in the chocolate chips and the whipping cream, and I stirred constantly. I don't know if it was the constant stirring or the whipping cream that did the trick, but my chocolate melted nice and evenly, rather than turning into the chunky, carmelized nastiness that it had been in the past.
In the recipe picture, you'll note that the chocolate coating had a perfect, flat surface. Mine definitely looks homemade, but let me tell you this: it was good as hell!
Not as beautiful as Pillsbury's, but just as tasty.
In conclusion, this definitely goes on the list of Successes. A make-again? You bet.