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1
Crust: Mix graham crumbs, nuts and sugar.
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2
Add butter; mix well.
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3
Press evenly onto bottoms of 4 parchment paper-lined 9-inch springform pans (or onto bottom of 1 prepared springform pan for trial recipe).
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4
Bake in 350 degrees F standard oven 10 to 13 min.
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5
or until golden brown.
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6
Remove pans from oven.
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7
Reduce oven temperature to 250 degrees F.
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8
Cheesecake: Fill full-hotel pan with hot water (or fill half-hotel pan with hot water for trial recipe); place on bottom oven rack.
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9
Melt chocolate in top of double boiler set over simmering water.
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10
Cool until lukewarm, stirring occasionally.
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11
Meanwhile, beat cream cheese, sugar and salt in bowl of mixer fitted with paddle attachment until well blended.
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12
Gradually beat in cream until blended.
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13
Blend in melted chocolate.
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14
Add eggs gradually, beating after each addition just until blended.
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15
Pour evenly over crusts.
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16
Bake in 250 degrees F oven 1 hour 40 min.
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17
or until outer edges of cakes are puffed and centres are almost set.
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18
Run knife around rims of pans to loosen cakes; cool cakes completely.
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19
Refrigerate several hours or overnight.
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20
Homemade Marshmallows: Line 3 half-hotel pans (or line 1 half-hotel pan for trial recipe) with parchment paper; brush paper with butter.
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21
Sift together icing sugar and corn starch.
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22
Sift 2 Tbsp.
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23
(30 mL) of the corn starch mixture evenly over paper in each pan.
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24
Sprinkle gelatine over 1-1/2 cups (375 mL) cold water in small saucepan (or sprinkle gelatine over 1/2 cup [125 mL] cold water in saucepan for trial recipe) in saucepan; set aside.
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25
Bring granulated sugar, remaining 1-1/2 cups (375 mL) water (or remaining 1/2 cup [125 mL] water for trial recpe) and corn syrup to boil in separate saucepan on medium heat; cook until mxture reaches 250 degrees F on candy thermometer.
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26
Pour into large mixer bowl; cool to 210 degrees F.
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27
Cook gelatine (in saucepan) on low heat until gelatine is completely dissolved, stirring constantly.
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28
Add to sugar syrup.
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29
Beat with mixer fitted with whisk attachment on high speed 5 min.
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30
or until mixture is doubled in volume.
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31
Scrape seeds from vanilla beans; stir seeds and vanilla extract into gelatine mixture.
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32
Spread onto bottoms of prepared hotel pans.
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33
Sift 3 Tbsp.
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34
(45 mL) of the remaining corn starch mixture over marshmallow mixture in each pan.
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35
Let stand overnight at room temperature.
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36
(If the room is very dry, partially cover marshmallow mixture in pan with a plate or plastic wrap.)
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37
Sprinkle work surface with 1 Tbsp.
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38
(15 mL) of the remaining corn starch mixture.
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39
Run offset spatula around edges of marsnmallow mixture in 1 pan.
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40
Turn marshmallow mixture out onto work surface; cut into 1-inch cubes.
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41
(Use chef's knife and cut firmly into marshmallow mixture to cut it into cubes - do not use a sawing motion.)
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42
Add marshmallow cubes, in batches, to corn starch mixture; toss to evenly coat.
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43
Gently shake off excess corn starch mixture; place marshmallows in parchment paper-lined pan.
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44
Repeat wth remaining marshmallow-filled pans.
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45
For each serving: Place 1 Cheesecake slice on serving plate; top with 4 Homemade Marshmallows.
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46
Use butane torch to caramelize the marshmallows.
